AllenOK
New member
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.
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.