Sautéed Lobster with Saffron and Chanterelles
By Jeff Bland, executive head chef of the
Balmoral Hotel, Princess Street
50g Chanterelle Mushrooms
0.5 teaspoon of Saffron
100 fl oz Fish Stock
2 glasses Dry White Wine
50g Chopped Shallot
1 clove Garlic
50g Chopped Tomatoes
Vegetables for Sauteing with Lobster
lobster in boiling water for 5 mins then cool.
Remove the claws and cut the lobster into six pieces.
Saute Lobster in a good sized pan in hot oil for 2-3 minutes then remove.
Add shallot, fish stock and white wine to the pan and reduce by half.
Add saffron and tomatoes.
Remove lobster from shell and add the the sauce.
Cook for 2-3 minutes.
Saute chanterelle in half the butter and garlic until soft then add to the lobster.
Stir in the rest of the butter and parsley to the sauce and then serve.
This comment system
requires you to be logged in through either a Disqus account
or an account you already have with Google, Twitter,
Facebook or Yahoo. In the event you don't have an account
with any of these companies then you can create an account
with Disqus. All comments are moderated so they won't
display until the moderator has approved your comment.