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.

A Message from our Provider:

“Give God what’s right — not what’s left.”