Sautéed Lobster in Saffron Sauce
Oversized Yukon Gold potatoes hold a saffron-scented lobster ragout. The lobster’s legs are used to garnish the dish.
- Maine Lobsters - one, 1-1/2 pound, steamed 2 minutes
- Olive Oil - 1 tablespoon
- Salt and freshly ground white pepper to taste
- Shallot - 1 tablespoon, chopped
- Dry white wine - 1/2 cup
- Saffron Threads - 1 teaspoon
- Heavy (whipping) cream - 1/2 cup
- Yukon Gold Potatoes - 2 extra-large, boiled until softened
Cut the lobster in half lengthwise. Remove the legs at the body. Crack the claws and remove the lobster meat. Remove the meat from the lobster knuckles. Remove the black vein from the tail. Heat the olive oil in a large sauté pan over medium-high heat. Add the lobster meat and season with salt and pepper; sauté 2 minutes, tossing the meat in the pan. Add the shallot, wine, saffron threads, and cream. Cook until the mixture thickens, 1 to 2 minutes.
To serve: The potatoes take the place of the lobster’s body. Cut the bottoms flat for a base, cut the top off and reserve, and scoop out some of the potato flesh, leaving a large hollow. Fit lobster legs into the sides of the potatoes. Fill the potatoes with the cooked lobster meat and add some sauce. Put a piece of claw meat on top. Spoon sauce into the potatoes and around the plates. Put the potato tops back in place, letting the filling peek out. If desired, add the antennae to the plates