Lobster with Saffron Cream

At the winery we are always looking for new dishes to pair with our wines.  Actually, one of the very best aspects of our profession is sharing great recipes and wine.  It is hard to find a fine wine lover who is not also a self proclaimed “foodie.”  Recently we paired our 2013 Croze Chardonnay with a poached lobster and saffron cream.  It was an amazing pairing.  The richness of both the lobster and cream highlighted the full bodied chardonnay.  Yet the crisp acid on the finish of the wine cut the richness of the food and left your palate craving more.  So here is our recipe for Lobster with Saffron Cream:

We poached a 2.5 lb lobster in salted water and then chilled it in an ice bath.  Save a half cup of the lobster liquid.

To make the cream: chop a shallot and a garlic clove.  Place them in a sauce pan with a tbs of olive oil and saute over medium heat.  Add a pinch of salt and white pepper if you have it.  Toss in a few sprigs of thyme and let it wilt.  Then add a good pinch of saffron and let it heat gently.  Add 2 tbl of white wine and a 1/2 cup of the lobster stock. Reduce this over medium heat until there is just a couple tablespoons of liquid left.  Strain the mixture and return to the sauce pan.  Add 1/2 cup of heavy cream and let it slowly  heat and reduce until sauce consistency.  Meanwhile gently warm the lobster meat in saute pan with melted butter.

We served this with Carolina Gold Rice (follow link to purchase the best rice in the world).  After the rice was steamed, I added a little cream and the chopped lobster tail. Save the lobster claws to place on top.  Garnish with the herbs of your choice or edible flowers.  We generally use parsley and broccoli flowers.

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Lobster and Saffron Cream
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