Saffron Lobster Salad Recipes

SAFFRON LOBSTER SALAD ON GRILLED FINGERLINGS

Steps:

• Cook's Note: Use the leftover lobster meat from the whole lobsters that were cooked in the Grilled Lobster Tails with Green Curry-Mango Dipping Sauce recipe.
• Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat. Turn off the heat and let mixture cool to room temperature. In a small bowl, mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes.
• In a medium bowl, combine the lobster, celery, onion, and chives, and stir together. Add 1/2 cup of the saffron mayonnaise to the mixture and stir well. Season with salt and pepper, to taste.
• Preheat the grill to medium-high. Brush potatoes with oil and season with salt and pepper. Grill potatoes, cut-side down, until golden brown. Turn over and grill for 2 more minutes. Remove potatoes from the grill and place a small dollop of lobster salad on each potato.

SAFFRON LOBSTER SALAD

Steps:

• Combine the white wine and garlic in a large pot and bring the liquid to a boil over medium heat. Add the lobsters, cover and steam for 12 minutes. Take the lobsters out of the pot. Set aside to cool. When the lobsters are cool enough to handle, remove the tail and claw meat from the shell and cut it into bite-size pieces. Refrigerate.
• Strain the lobster broth through a sieve lined with cheesecloth into a small saucepan. Bring to a boil. Lower the heat and simmer until it reduces to 1/4 cup, about 3 to 5 minutes. Add the saffron and set aside to cool.
• Meanwhile, put the potatoes in a pot, cover with cold water and simmer over medium heat until tender, about 15 to 20 minutes. Drain and rinse under cold running water until cool. Cut the potatoes in half. Set aside.
• Pour the cooled lobster sauce into a large salad bowl. Whisk in the lemon juice and olive oil. Season with salt and pepper. Add the potatoes, lobster and basil. Toss gently. Refrigerate for up to 4 hours before serving.

LOBSTER WITH CHAMPAGNE-SAFFRON SAUCE SPLURGE!

Steps:

• Place lobster tails upside down on work surface so underside of tail faces up. Cut through tail vertically to make two tall strips, then cut sideways to make four total pieces.
• Remove soft shell strips and pull tail away from remaining hard shell.
• Heat a large straight-sided frying pan or Dutch oven over medium-low heat.
• Add water and 1/4 of butter to pan and whisk until butter is nearly melted. Repeat 3 times, and after last addition of butter, add thyme to pan.
• Add lobster to pan and cover. Cook for 5 minutes, basting occasionally if lobster tails are not completely submerged in butter, then turn off heat.
• Ladle 2/3 cup butter from lobster pan into a medium saucepan set over medium heat. Add garlic and saffron and cook until garlic is fragrant (be careful not to brown garlic), about 2 minutes.
• Using a slotted spoon or tongs, remove garlic and discard.
• Add champagne to saffron butter in pan and simmer slowly for 2 minutes Add cream and bring to a simmer, then reduce heat and cook for 2 to 3 minutes or until slightly thickened.
• Meanwhile combine softened butter with flour with a fork, then add to saucepan. Cook, stirring, for an additional 2 minutes, or until sauce has thickened.
• Place lobster in center of plate and ladle sauce over lobster. Serve with a couple of lemon wedges and sprinkled with chopped parley.

SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR

Steps:

• In a large pot, bring the white wine to a boil over high heat. Add the lobster, cover, reduce heat and steam for 10 minutes. Remove the lobster and set aside. Reserve the broth.
• When the lobster is cool, remove the meat from the claws and tail and set aside. Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks. Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour. Strain and set aside.
• Melt 1 teaspoon of the butter in a clean saucepan. Add the shallots, and saute until softened, about 30 seconds. Add the lobster broth and the sparkling wine, and bring to a slow simmer. Add the scallops, and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
• Place 2 cups of the poaching liquid in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 15 minutes. Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes. Cut the remaining 1 1/2 teaspoons butter into small pieces. Remove the sauce from the heat, and gradually whisk in the butter. Carefully stir in the caviar to avoid breaking the eggs.
• Cut the lobster meat into bite-size chunks. Steam the spinach just until wilted, and divide among 4 plates. Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster. Serve immediately.

AUTUMN VEGETABLE SALAD WITH SAFFRON DRESSING

Steps:

• Heat a griddle pan over a medium-high heat. Tip the carrots, courgettes and broccoli into a large mixing bowl, lightly season and toss together with the rapeseed oil. Once the griddle is hot, add the vegetables in batches and leave to slightly char for around 3-4 mins, then transfer back to the bowl. When all the veg is charred, add the remaining salad ingredients, toss together and set aside.
• To make the saffron dressing, whisk the vinegar, mustard, saffron and sugar together in a bowl with a pinch of salt until the sugar has dissolved. Whisk in the oil gradually, then stir in the shallots. Dress the salad and serve.

BOUILLABAISSE

Steps:

• Add saffron to sherry set aside.
• Cut fish into bite size pieces.
• Scrub clams and mussels.
• In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
• Add all liquids and seasonings including the saffron infused sherry.
• Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
• Serve hot in large bowls.
• Top with garnishes.
• Serve with crusty bread, and a tossed salad.