| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Taste4 | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Lobster; cooked and drained |
| 1/4 | c | Diced carrot; celery and turnip |
| 6 | tb | Butter |
| Salt and pepper | ||
| 1 | c | Heavy cream |
| 1 | pn | Saffron |
| 1 | c | Shelled fava beans |
| 1/3 | c | Minced shallot |
| 1 | tb | Dry sherry |
| Chervil sprigs; for garnish |
INSTRUCTIONS
Shell lobster and cut meat into serving pieces, reserving lobster coral. In a small saucepan sweat diced vegetables in 2 tablespoons butter over very low heat, covered, for 6 to 8 minutes or until just tender; season with salt and pepper. In a small saucepan bring cream and saffron just to a boil, and simmer until reduced to 2/3 cup, cream should thick enough to coat the back of a spoon. Cook fava beans in a saucepan of boiling, salted water for 3 minutes; drain and refresh. In a skillet heat 2 tablespoons butter, add shallot and cook over low heat just until softened. Add lobster meat and sherry, season with salt and pepper and cook over medium-high heat for 1 minute. Add saffron cream, diced vegetables and beans. Push lobster coral through a fine sieve into the sauce and cook just until heated though. Swirl 1 to 2 tablespoons softened unsalted butter or to taste into the sauce, and toss to combine. Transfer to a warmed dinner plate and serve immediately, garnished with chervil sprigs. Yield: 1 serving Converted by MC_Buster. Recipe by: TASTE SHOW #TS4732 Converted by MM_Buster v2.0l.
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