Creamy saffron lobster tails
45 Minutes | Serves 2
4, 4-oz Cold Water Lobster Tails
½ lb Fingerling Potatoes Halved
1 Medium-Sized Carrot Cut into ¼-inch Coins
2 Tbsp Fresh Tarragon Minced
1 Shallot Minced
½ cup Canned Baby Corn
2 Tbsp Freshly Squeezed Lemon Juice
1 cup Dry White Wine
1½ cups Heavy Whipping Cream
3 Tbsp Salted Butter Cut into 3 Pieces
1 tsp Saffron
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Place a pot of salted water on high heat and bring to a boil. Fill a mixing bowl with ice and water.
Boil the carrots and potatoes until fork tender. Strain and immediately transfer to the ice water.
Cool for 2 minutes to stop the cooking process. Drain the cooled vegetables through a colander and set aside.
Use kitchen shears to cut through the bottom shell of the lobster tail. Pull apart the shell and carefully remove the lobster meat. Halve each lobster tail lengthwise.
Place a 6-qt Dutch oven or stock pot on medium heat. Add the white wine, shallots and tarragon.
After the wine has reduced by 75%, add the butter and stir until completely incorporated.
Add the heavy whipping cream, lemon juice, saffron, kosher salt and black pepper. Cook on medium heat for approximately 5 minutes or until the sauce comes to a simmer.
Reduce the heat to low and wait 2 minutes to allow the sauce to reduce in temperature.
Add the lobster meat. Cook on low and baste the lobster meat with the saffron cream for 2 minutes. Add the baby corn, carrots and potatoes.
Continue cooking and basting the lobster meat and vegetables until the lobster meat reaches 145 degrees.
4, 4-oz Cold Water Lobster Tails
½ lb Fingerling Potatoes Halved
1 Medium-Sized Carrot Cut into ¼-inch Coins
2 Tbsp Fresh Tarragon Minced
1 Shallot Minced
½ cup Canned Baby Corn
2 Tbsp Freshly Squeezed Lemon Juice
1 cup Dry White Wine
1½ cups Heavy Whipping Cream
3 Tbsp Salted Butter Cut into 3 Pieces
1 tsp Saffron
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Place a pot of salted water on high heat and bring to a boil. Fill a mixing bowl with ice and water.
Boil the carrots and potatoes until fork tender. Strain and immediately transfer to the ice water.
Cool for 2 minutes to stop the cooking process. Drain the cooled vegetables through a colander and set aside.
Use kitchen shears to cut through the bottom shell of the lobster tail. Pull apart the shell and carefully remove the lobster meat. Halve each lobster tail lengthwise.
Place a 6-qt Dutch oven or stock pot on medium heat. Add the white wine, shallots and tarragon.
After the wine has reduced by 75%, add the butter and stir until completely incorporated.
Add the heavy whipping cream, lemon juice, saffron, kosher salt and black pepper. Cook on medium heat for approximately 5 minutes or until the sauce comes to a simmer.
Reduce the heat to low and wait 2 minutes to allow the sauce to reduce in temperature.
Add the lobster meat. Cook on low and baste the lobster meat with the saffron cream for 2 minutes. Add the baby corn, carrots and potatoes.
Continue cooking and basting the lobster meat and vegetables until the lobster meat reaches 145 degrees.