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Lobster in Tomato Sauce with Saffron Rice

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 each lobsters
* Camera
25 each saffron threads
soaked in hot water
* Camera
¼ pound onions
finely chopped
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1 medium leeks
washed, finely chopped
* Camera
8 tablespoons olive oil
fruity
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3 cloves garlic
minced
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1 pound tomatoes
skinned, seeded, and finely chopped
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4 each sundried tomatoes
pounded to paste
* Camera
½ cup white wine
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¼ cup orange juice
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1 each bay leaves
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1 x salt and black pepper
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½ cup fennel bulb
finely chopped
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½ cup parsley leaves
minced
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1 tablespoon mint leaves
finely chopped
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1 x saffron rice
*

Ingredients

Amount Measure Ingredient Features
2 each lobsters
* Camera
25 each saffron threads
soaked in hot water
* Camera
113.4 g onions
finely chopped
Camera
1 medium leeks
washed, finely chopped
* Camera
1.2E+2 ml olive oil
fruity
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3 cloves garlic
minced
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453.6 g tomatoes
skinned, seeded, and finely chopped
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4 each sundried tomatoes
pounded to paste
* Camera
118 ml white wine
* Camera
59 ml orange juice
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1 each bay leaves
* Camera
1 x salt and black pepper
* Camera
118 ml fennel bulb
finely chopped
* Camera
118 ml parsley leaves
minced
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15 ml mint leaves
finely chopped
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1 x saffron rice
*

Directions

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 purie 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 purie.

Pour this back into the pot, stir, and simmer for another 10 minutes.

Serve with saffron rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 28185% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 34% Vitamin C 57%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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