Lobster in Tomato Sauce with Saffron Rice
| Yield: | 4 Servings |
| Categories: | Seafood |
| 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 |
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