~ Six Servings ~

3 1-pound lobsters

1 carrot

1 onion

1 scallion

1 clove garlic

bay leaves

salt & freshly ground pepper to taste

• Cut scallions, onions and carrots into small pieces. Fill 2 gallon pot with water and add herbs, spices, and vegetables. Bring water to a boil.

• Drop lobster in water and cook for about 7 minutes. Remove lobster and place in a bowl of ice to prevent further cooking. Once the lobster has cooled, remove from water and remove claw and tail meat, keeping pieces whole.  Cut tail in half.

Saffron Sauce

6 shallots, chopped

1 bottle of good white wine

1 onion

1/4 cup cream

pinch of thyme

1/2 pound butter

bay leaves

pinch of saffron

• Sauté shallots, saffron, and thyme over medium heat until fragrant.

• Add wine and reduce by half, about 25 minutes.

• Strain liquid.  Remove from heat and whisk in cream and butter.

2 pounds arugula, microgreens, or spinach

12 chive springs

1/3 cup lemon juice

3 tomatoes, diced

1/3 cup olive oil

salt & freshly ground pepper to taste

• Place greens in center of plate. Arrange tomato jewels around the spinach.

• Place lobster meat on top of spinach. Drizzle lemon juice and olive oil over the whole dish.

• Garnish with chive sprigs.

Here's an alternative  Saffron Vinaigrette that you can use in place of the cream sauce.

1/2 cup shallots, chopped

1/2 cup red wine vinegar

1 cup extra virgin olive oil

1 tsp orange juice

pinch of saffron

salt and white pepper to taste

• Sauté shallots and saffron in 1T oil over medium heat until fragrant. 

• Allow to cool. Place all ingredients in a bowl and whisk thoroughly. 

• Season to taste with salt and pepper.

©Tarbell’s 2000

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