Lobster In Tomato Sauce With Saffron Rice

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Servings: 4 Difficulty: Advanced
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A luxurious Mediterranean-inspired dish featuring tender lobster in a vibrant saffron and tomato sauce.
Lobster in Tomato Sauce With Saffron Rice recipe image
Lobster in Tomato Sauce With Saffron Rice recipe image
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Lobster In Tomato Sauce With Saffron Rice

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 44.5

Description

This elegant dish marries the sweet, briny flavor of fresh lobster with a rich, aromatic tomato sauce infused with saffron, fennel, and fresh herbs. The lobster is gently simmered in a blend of white wine, orange juice, and olive oil, allowing the meat to absorb the complex flavors of the sauce. Served alongside fluffy saffron rice, this meal offers a beautiful balance of textures and tastes. It is a perfect choice for special occasions, romantic dinners, or when you want to impress guests with a sophisticated yet approachable seafood course.

Ingredients

Directions

  1. If using live lobsters, plunge them into a pan of boiling water for 1 minute, then immediately transfer to cold water to stop cooking.
  2. Break off the claws and crack them open gently with a hammer or heavy knife.
  3. Cut off the tip of the tail (with the fins), then sever the tail from the head using a heavy knife.
  4. Cut the tail into rings, slicing through the shell between the ribs.
  5. Split the head open lengthwise with a hard blow from a knife.
  6. Remove and discard the gritty stomach sac from the head.
  7. Pour the coral (if any) and green matter (liver) into a strainer over a bowl, sprinkle with salt and pepper, and reserve.
  8. Soak the saffron strands in 1/4 cup hot water and 1/4 cup white wine.
  9. In a heavy-bottomed pan large enough to contain the lobsters, fry the finely chopped onion and leek in 3 tablespoons of olive oil until translucent.
  10. Add minced garlic, chopped tomatoes, sun-dried tomatoes with their oil, remaining white wine, orange juice, bay leaf, and tomato paste.
  11. Season with salt and pepper, cover, and simmer for 15 minutes.
  12. Add the fennel, parsley, mint, soaked saffron with its liquid, lobster tail pieces, and claws (with shells, but not legs).
  13. Cover and simmer for 10 minutes.
  14. Meanwhile, push the reserved coral and liver through the strainer and beat the pur&# 195;©e with the remaining 5 tablespoons of olive oil.
  15. After 10 minutes, ladle out about 1 cup of the hot sauce from the pan and beat it into the coral purée to temper it.
  16. Pour the enriched purée back into the pot, stir well, and simmer uncovered for another 10 minutes.
  17. Serve the lobster and sauce hot over saffron rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 44.5kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 46.0mg16%
Sodium 150.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lobster, saffron, tomato, rice, seafood, mediterranean, fennel, garlic, leek, white wine, orange juice, olive oil, parsley, mint, dinner, special occasion, simmered, flavorful, luxurious, meal
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