Lobster Tails in a Saffron Cream Sauce
6 small lobster tails
½ litre cream (10 – 35%)
a few shallots, finely chopped
1 good tablespoon butter
drizzle olive oil
1 tbs flour
good pinch saffron
¼ - ½ cup white wine
Salt and pepper, to taste
In a sauté pan, melt butter and olive oil together and sauté shallots until translucent over medium heat. Add flour to make a roux and cook, stirring, for at least a minute. Add cream and saffron and when it starts to thicken, add the white wine and season, to taste. Place lobster tails that have been cut open on the soft side in the pan and cover for at least a minute. Turn tails and cook, simmering gently until the lobster tails have turned completely red. Serve immediately over pasta, with rice, as an appetizer, or with bread.
Try adding a seafood blend, like squid rings, octopus, or shrimp as seen in photo. Lobster is versatile, flavourful, & most definitely will satisfy your craving for seafood. Use this recipe for inspiration to explore lobster. For more exciting blends, trends & flavour excursions, visit KarenFood. Enjoy!