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Sautéed Lobster with Saffron and Chanterelles
By Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street

1 Lobster
50g Chanterelle Mushrooms
0.5 teaspoon of Saffron
100 fl oz Fish Stock
2 glasses Dry White Wine
50g Butter
50g Chopped Shallot
1 clove Garlic
10g Parsley
50g Chopped Tomatoes
Vegetables for Sauteing with Lobster

Cook 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.

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