In a saucepan, melt the butter, add the shallots, cover and cook over gentle heat. Add the saffron.
Moisten with the Pernod, and reduce by half. Moisten with the cream, and reduce by half. Season and set aside.
Remove the meat from the cooked lobsters and keep the claws intact. Set aside.
In a frying pan, sauté the vegetables in the olive oil and season. Set aside.
In the same pan, warm the lobster meat.
Arrange the vegetables on the serving plates, and top with the lobster meat and lobster claws.
Nap with the sauce and serve.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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