Slowly sauté the lobster body and shallots until the shallots are soft.
Add the vanilla bean, saffron, nutmeg and wine. Reduce by half.
Add the cream and reduce by half.
Over low heat, slowly whisk in the butter until incorporated. Do not boil or allow to get hot.
Remove from heat. Slowly stir in the caviar.
Season with salt and pepper. Keep warm.
1 whole lobster shell, roasted
3 shallots
1 vanilla bean, split
Pinch of saffron
1/4 tsp. nutmeg
2 cups white wine
2 cups cream
8 oz. butter, at room temperature and cut into small cubes
1 oz. hackleback caviar
Salt and white pepper to taste
3 shallots
1 vanilla bean, split
Pinch of saffron
1/4 tsp. nutmeg
2 cups white wine
2 cups cream
8 oz. butter, at room temperature and cut into small cubes
1 oz. hackleback caviar
Salt and white pepper to taste
This article appears in Dec 1-31, 2007.