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Recipe Name: Astakos Plaki - Lobster In Tomato Sauce With Saffron Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 4

2 Lobsters, about 2 lbs each
live or recently dead
25 Saffron strands, soaked in
1/4 Cup(s) Hot water
1/4 Pound(s) Finely chopped onion
1 Leek, washed finely chopped
8 Tablespoon(s) Fruity olive oil
3 Garlic cloves, minced
1 Pound(s) Tomatoes, skinned seeded
and finely chopped
4 Sun-dried tomatoes, in oil
pounded to a paste
1/2 Cup(s) White wine
1/4 Cup(s) Orange juice
1 Bay leaf
Salt & freshly ground pepper, Salt & freshly ground pepper
1/2 Cup(s) Finely chopped Fennel
1/2 Cup(s) Minced flat-leaf Parsley
1 Tablespoon(s) 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 pure 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 pure. 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 Typed for you by Karen Mintzias Sent
to me by Bill <>

Nutrition (calculated from recipe ingredients)
Calories: 140
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 511.8mg
Potassium: 945.7mg
Carbohydrates: 24.5g
Fiber: 8.1g
Sugar: 10.7g
Protein: 5.2g

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