INGREDIENTS

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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