1 tsp. canola oil
1 tsp. minced fresh shallot
1/4 c. dry sherry
1/4 c. heavy whipping cream
1/4 c. fresh lobster stock (or chicken stock)
1/4 lb. unsalted butter
1/2 tsp. saffron threads
2 Tbsp. finely diced steamed lobster meat
Salt and pepper to taste
1. Heat canola oil in a medium saucepan, add shallots
and lightly brown.
2. Deglaze pan with sherry and reduce by half, add
cream and lobster stock and bring to a boil; reduce
heat and simmer until cream mixture has reduced by
half, about 15 minutes.
3. Slowly whisk in butter until incorporated.
4. Add saffron threads and lobster meat, then season
with salt and pepper.