Shell lobster and cut meat into serving pieces, reserving lobster coral. In a small saucepan sweat diced vegetables in 2 tablespoons butter over very low heat, covered, for 6 to 8 minutes or until just tender; season with salt and pepper. In a small saucepan bring cream and saffron just to a boil, and simmer until reduced to 2/3 cup, cream should thick enough to coat the back of a spoon. Cook fava beans in a saucepan of boiling, salted water for 3 minutes; drain and refresh. In a skillet heat 2 tablespoons butter, add shallot and cook over low heat just until softened. Add lobster meat and sherry, season with salt and pepper and cook over medium-high heat for 1 minute. Add saffron cream, diced vegetables and beans. Push lobster coral through a fine sieve into the sauce and cook just until heated though. Swirl 1 to 2 tablespoons softened unsalted butter or to taste into the sauce, and toss to combine. Transfer to a warmed dinner plate and serve immediately, garnished with chervil sprigs. Yield: 1 serving Recipe by: TASTE SHOW #TS4732
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|Serving Size: 1 Serving (979g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1018 (92%)|
|Amt Per Serving||% DV|
|Total Fat 113.2g||151 %|
|Saturated Fat 71.1g||356 %|
|Monounsaturated Fat 30.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 346mg||106 %|
|Sodium 701.5mg||24 %|
|Potassium 389.3mg||10 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.5g|
|Protein 5.2g||7 %|
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Calories per serving: 1101
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