Lobster In Tomato Sauce With Saffron Rice

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Servings: 4 servings Difficulty: Advanced
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Luxurious lobster simmered in a rich, aromatic tomato and saffron sauce served over fragrant rice.
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 servings Calories: 44.5
Dietary:
V Vegan

Description

This elegant dish transforms fresh lobster into a deeply flavorful Mediterranean masterpiece. The sweet, tender lobster meat simmers in a vibrant sauce made from ripe tomatoes, sun-dried tomato paste, orange juice, and aromatic herbs like fennel, mint, and parsley. The addition of saffron infuses the dish with a golden hue and earthy warmth, while the lobster liver and coral are pureed into the sauce for incredible richness and body. Served alongside fluffy saffron rice, this meal is perfect for special dinners or romantic evenings.

Directions

  1. If using live lobsters, humanely dispatch them by plunging into boiling water for 1 minute, then immediately transfer to cold water to stop cooking.
  2. Break off the lobster claws and crack them open gently with a hammer or heavy knife handle.
  3. Cut off the tip of the tail with the fins, then sever the tail from the head with a heavy knife.
  4. Cut the tail meat into rings by slicing through the shell between the ribs.
  5. Split the lobster head open lengthwise with a hard blow from a knife.
  6. Remove and discard the gritty stomach sac found in the head.
  7. Scoop out the coral (tomalley) and green liver matter into a fine-mesh strainer set over a bowl.
  8. Season the reserved coral and liver with salt and pepper and set aside.
  9. Place saffron strands in a small bowl and cover with 1/4 cup hot water; let soak for 10 minutes.
  10. Heat 3 tablespoons of olive oil in a heavy-bottomed pan large enough to hold the lobster pieces.
  11. Fry the chopped onion and leek gently until translucent, about 5-7 minutes.
  12. Add the minced garlic, chopped tomatoes, sun-dried tomato paste, white wine, orange juice, and bay leaf.
  13. Season with salt and pepper, cover, and simmer for 15 minutes to meld flavors.
  14. Stir in the chopped fennel, parsley, mint, soaked saffron with its liquid, lobster tail rings, and cracked claws.
  15. Cover and simmer gently for 10 minutes.
  16. Meanwhile, push the reserved lobster coral and liver through the strainer to create a smooth purée.
  17. Whisk the remaining 5 tablespoons of olive oil into the coral purée until emulsified.
  18. Ladle about 1 cup of the hot sauce from the pan into the coral purée and whisk vigorously to combine.
  19. Pour the enriched coral mixture back into the main pot, stir well, and simmer uncovered for another 10 minutes.
  20. Serve the lobster and sauce hot over prepared saffron rice.

Nutrition Facts

Servings 4 servings

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.

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