Astakos Plaki - Lobster in Tomato Sauce with Saffron Rice
Submitted by babymaker58
Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minAstakos plaki is Greek home cooking at its most extravagant.
Whole lobsters get broken down and simmered in a rich tomato sauce built on onions, leeks, garlic, sun-dried tomatoes, white wine, and a splash of orange juice that brightens the whole pot.
Saffron threads steeped in hot water add a golden hue and that unmistakable floral bitterness, while fennel, parsley, and mint keep the sauce herbaceous and alive.
The lobster coral and liver get pushed through a sieve and stirred back in to thicken and enrich the sauce from within. Serve it over saffron rice and soak up every last drop.
Chef Tips
- Blanch the lobsters for just 1 minute before breaking them down; this makes them easier to handle without overcooking the meat
- Save the lobster coral (the roe) and liver (the green tomalley) and strain them into the sauce for incredible depth
- Use fruity, high-quality olive oil here. You’ll use a generous amount and you’ll taste it in every bite
- Don’t rush the tomato base; let it simmer covered for a full 15 minutes before adding the lobster pieces
Ingredients
Directions
Plunge lobsters 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 pur?e 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 pur?e. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice.
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