|
| |
Warm Lobster with Garlic Spinach & Saffron
Serves
4
2 live 1-1/2
pound lobsters
6 cups cleaned
spinach
4 chopped
shallots
1/2 bottle dry
white wine
1 T saffron
6 oz cold
unsalted butter
2 T extra virgin
olive oil
1 clove elephant
garlic, minced
8 sprigs of
chives
-
Set a large pot
full of water over high heat and bring to a full boil.
-
Drop lobsters
in boiling water, turn heat down to medium-high, and cook for 7 minutes.
-
Remove and let
cool.
-
When cooled,
remove tail and claw meat, being careful to keep whole.
-
Cut tails in
half and put aside.
-
Heat a medium-sized saucepan.
-
Add a small
knob of butter and all but 2 T of the shallots, stir vigorously.
-
After a few
moments add the white wine.
-
Add the saffron
and stir.
-
Reduce white
wine over low heat until there are 3 T left.
-
Whisk in butter
over medium heat.
-
Remove from
heat, transfer to another container and set in a warm place until read to
serve.
-
Meanwhile, heat a large sauté pan, add 1 to 2 T of olive oil and the reserved
shallots.
-
Add the garlic
and stir vigorously; add the spinach a few moments later.
-
When spinach is
just beginning to soften remove from heat and place in equal parts on the
center of four warm plates.
-
Arrange lobster
on top of the spinach.
-
Pour one ounce
of sauce over the lobster and spinach.
-
Arrange the
sprigs of chives on top.
Open that
fat chardonnay and enjoy!
©Tarbell's 2000
|