- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Yield: 2 servings
Try this rich, creamy, aromatic, sensory feast to start your romantic meal! This appetizer is so rich and delicious that often we have stopped our dinner right here after feasting on this course.
Contents
The keys to making this recipe absolutely tantalizing are getting all the essence and aroma out of the lobster tail shells and using a very generous pinch of saffron.
Ingredients
- 2 small main lobster tails, 4-6 ounces each
- 1 tablespoon of butter
- 1 shallot, chopped finely (you may use onion instead, but I don’t recommend it unless a last-minute alternative)
- 4 cloves of garlic, flattened
- 1 tomato, seeded and chopped
- 1/4 cup chicken stock
- 1/2 pint of whipping cream
- 1 large pinch of Spanish saffron
- 1/4 cup dry white wine
- 1/2 cup fresh Italian parsley, finely chopped
- 2 tablespoons of cognac
- 2 wooden skewers
- salt to taste
Instructions
- Shell lobster tails, and reserve both shells and meat.
- In a sauté pan, melt butter. Add the shallot and sauté until clear and transparent. Add garlic and tomato, and cook until a roux is formed.
- Stir in chicken stalks, and add lobster shells. Add more stock, if necessary, to cover the tail shells. Cover and boil gently for 5 minutes. Reduce heat. Add cream, saffron, and white wine, and simmer at a gentle boil for 2 minutes.
- Through each lobster tail meat, insert skewers lengthwise (to avoid curling). Add them to the sauce. Cook for approximately 5 minutes, until the lobster is pink all over and cooked throughout. Remove from heat, and stir in parsley. At this point, taste and add salt if necessary.
- Remove to serving dishes. Drizzle cognac on top. Serve and enjoy!
