Categories: Fish/sea 
      Yield: 4 servings 
  
      2    Lobsters (about 2 lbs each)         4    Sun-dried tomatoes (in oil) 
           - (live, or recently dead)               - pounded to a paste 
     25    Saffron strands; soaked in        1/2 c  White wine 
    1/4 c  Hot water                         1/4 c  Orange juice 
    1/4 lb Finely chopped onion                1    Bay leaf 
      1 md Leek; washed, finely chopped             Salt & freshly ground Pepper 
      8 tb Fruity olive oil                  1/2 c  Finely chopped Fennel 
      3    Garlic cloves; minced             1/2 c  Minced flat-leaf Parsley 
      1 lb Tomatoes; skinned, seeded,          1 tb Finely chopped fresh Mint 
           - and finely chopped                     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 purie 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 purie.  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