Astakos plaki - lobster in tomato sauce with saffron rice


"Greek recipe - Discover how to cook this Greek recipe free. Ideas for dinner to cook a healthy recipe. Delicious Greek recipe. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: anne-aurelie

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


373 people have saved this recipe

Preparation Time:
10 Min
Serves:
4
Difficulty:
Moderate
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

2 Lobsters (about 2 lbs each)
- (live, or recently dead)
25 Saffron strands; soaked in
1/4 c Hot water
1/4 lb Finely chopped onion
1 md Leek; washed, finely chopped
8 tb Fruity olive oil
3 Garlic cloves; minced
1 lb Tomatoes; skinned, seeded,
- and finely chopped
4 Sun-dried tomatoes (in oil)
- pounded to a paste
1/2 c White wine
1/4 c Orange juice
1 Bay leaf
Salt freshly ground Pepper
1/2 c Finely chopped Fennel
1/2 c Minced flat-leaf Parsley
1 tb Finely chopped fresh Mint
Saffron Rice

If you have live lobsters, plunge them into a pan of boiling water
for 1 minute, then into cold water.

To prepare the lobsters, break off the claws and crack them open with
a hammer. Cut off the tip of the tail (with the fins), then sever
the tail where it joins the head with a heavy knife. Cut the tail
into rings, slicing through the shell between the ribs.

Split the head open lengthwise with a hard blow of a knife and remove
and discard the gritty stomach sac. Pour the coral (if any) and the
green matter (which is the liver) into a stainer over a bowl,
sprinkle with salt and pepper, and reserve. Put the saffron to soak.

In a heavy-bottomed pan big-enough to contain the lobsters and sauce,
fry the onion and leek gently in 3 tablespoons olive oil until
translucent. Add the garlic, chopped tomatoes, tomato paste and
liquid, wine, orange juice, and bay leaf. Season and simmer,
covered, for 15 minutes.

Add the fennel, parsley, mint, saffron and liquid, and lobster tail
pieces and claws with their shells (but not the legs) and simmer,
covered, for 10 minutes.

In the meantime push the coral and liver of the lobster through the
strainer and beat the pur?e with the remaining olive oil. When the
lobster has simmered for 10 minutes, ladle out about 1 cup sauce and
beat this into the coral pur?e. Pour this back into the pot, stir,
and simmer for another 10 minutes. Serve with saffron rice.

Source: Recipes from a Greek Island - by Susie Jacobs ISBN:
0-671-74531-X

Browse by categories


Celebrity Chefs Recipes (cooking)


Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Celebrity chefs

Joël Robuchon
(celebrity chef)

Joël Robuchon

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

See all celebrity chefs

Celebrity chefs

Paula Deen
(celebrity chef)

Paula Deen

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Fish recipes

Fish recipes

Fish recipes

Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.

Discover the lastest recipes

recipes
Pasta recipes

Pasta recipes

Pasta recipes

Discover the best pasta recipes with pictures: raviolis, spaghettis, lasagna, cannellinis, and more pasta recipes!

Discover the lastest recipes

recipes
Salad recipes

Salad recipes

Salad recipes

Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!

Discover the lastest recipes