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Napa Rose Lobster, Lemon & Vanilla Sauce




Source of Recipe


Andrew Sutton, Napa Rose Executive Chef


List of Ingredients




1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean or
1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter

Recipe



In a sauce pan, sauté shallots in 1 tablespoon of clarified butter over
medium high heat. Add the white wine and reduce by 70 percent. Add the
chicken stock, half of one vanilla bean, saffron and reduce by 50
percent. Add tomatoes, lobster, chopped thyme and lemon juice.

Remove sauce pan from heat and slowly whisk in unsalted butter. Mixture
should resemble a creamy lobster and saffron stew. Taste sauce and
adjust by adding salt or a few drops of lemon juice if necessary.