Poached Maine Lobster in Saffron Cream

INGREDIENTS:

4 each 1½ pound Maine Lobsters

2 gallons water

To taste, kosher salt

4 shallots, fine dice

1 teaspoon Iranian saffron

1 Tablespoon butter

4 ounces white wine

8 ounces fish stock

1 cup heavy cream

To taste, kosher salt

To taste, white pepper, fresh ground

½ cup tomatoes, peeled, seeded and chopped fine

1 Tablespoon butter

DIRECTIONS:

Place Maine Lobsters in boiling heavily salted water for four minutes.  Remove Maine Lobsters and let cool.  Remove claw, tail, and knuckle meat.  Cut the tail in half and remove the sand track.

Sweat shallots and saffron in butter until shallots are cooked.  Add white wine and fish stock and reduce until thick but not dry.  Add cream and reduce until not quite nappé.

Season the Maine Lobster meat with salt and fresh ground white pepper and add to the reducing sauce.  Add chopped tomatoes and simmer very gently until Maine Lobster is finished cooking and sauce is nappé.

Remove the Maine Lobster and arrange nicely on plates.  Reduce the sauce to proper consistency.  Finish the sauce with a small piece of butter and coat the Maine Lobster tails.

NUTRITIONAL:

Per serving:

calories                  468

carbohydrate          9.4  g

cholesterol             209  mg

fat                            30  g

protein                     33  g

sodium                2211  mg

dietary fiber           0.4  g

calcium                  189  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

Please add your rating and review of this recipe!