Creamy Saffron Lobster Tails

Lobster tails gently cooked in saffron cream with fingerling potatoes, carrots and baby corn.

Ingredients

• 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

Method

1. COOK AND COOL THE VEGETABLES: Bring a pot of salted water to a boil and prepare a bowl of ice water. Boil the carrots and potatoes until fork-tender. Strain and transfer immediately to the ice water. Cool for 2 minutes, then drain and set aside.
2. PREPARE THE LOBSTER: Use kitchen shears to cut through the underside of each tail shell. Pull the shell apart, carefully remove the meat and halve each tail lengthwise.
3. REDUCE THE WINE: Combine the wine, shallot and tarragon in a 6-qt Dutch oven or stock pot over medium heat. Reduce the wine by 75%, then stir in the butter until fully incorporated.
4. MAKE THE SAFFRON CREAM: Add the cream, lemon juice, saffron, salt and pepper. Cook over medium heat for about 5 minutes, until the sauce simmers. Reduce the heat to low and wait 2 minutes for the sauce temperature to drop.
5. COOK THE LOBSTER: Add the lobster and cook over low heat, basting with the saffron cream, for 2 minutes. Add the baby corn, carrots and potatoes. Continue gently cooking and basting until the lobster reaches 145°F.