Saffron Lobster Cream Sauce

My Chef had me make this over the weekend, for a special, with lobster medallions. MMMMM

Please forgive me, as I didn't really measure.

clarified butter for sauteing
2 T minced shallots
1/2 t saffron threads
2 T white wine
1/2 c good lobster stock
2 c heavy cream (we're currently using 40% cream, really thick stuff)
Salt and pepper to taste

Heat a saucepan over medium heat. Add the butter and swirl to coat the pan. Add the shallots and saffron. Saute until the shallots start to go translucent. Deglaze with the wine and stock. Stir to scrape up any fond. Add the cream. Bring to a boil, then reduce slightly. Season to taste with salt and pepper.

It came out a lovely golden yellow color, somewhere between an egg yolk and a lemon.

Woo-hoo! That sounds fantastic!!! I'll cook the ribs if you'll cook that!!!

I am not familiar with saffron, but I assume I can get it at a Penzy's? If so, would love to try this out! If not... dry and UPS man.... dry ice...

It's not really strong in this. If you like it strong, you can add more.

Mav, you can get saffron from Penzy's. However, this is the most expensive herb on the planet.

I've had a sauce that the saffron was overly-strong in, and to me, it just tasted like tea.