Lobster and Scallops with Saffron Sauce

Lobster meat and scallops, in a rich saffron sauce, is served over hot cooked pasta or rice. A great seafood recipe for two people to share.

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Ingredients:

• 2 1 1/4 pound lobsters
• 3/4 pound sea scallops
• 5 cups water
• 1 1/2 cups dry white wine
• 2 carrots, roughly chopped
• 1 cup chopped celery
• 2 bay leaves
• 1 onion, chopped
• 2 parsley sprigs
• 1 tsp. fennel seeds
• 1 tsp. black peppercorns
• 1/2 stick unsalted butter
• 1/4 cup flour
• 1/4 tsp. saffron threads
• Pinch of cayenne
• 1 tsp. fresh lemon juice
• 1/4 cup chopped fresh chives
• Salt and black pepper, to taste
• 2 cups cooked rice or pasta    

Method

In large pot bring water to boiling. Immerse lobsters, head first. Return to boiling and cook, covered, 7 minutes. Remove cooked lobsters, reserving all cooking liquid. Carefully remove the tail and claws from the body; set aside. Roughly chop the bodies and legs. (Discard tomalley and roe.) Return lobster bodies and legs to pot. Add wine, carrots, half of the chopped celery, the chopped onion, parsley, bay, fennel and peppercorns. Simmer for 1 hour, uncovered, until reduced to 2 cups. While the stock is cooking, remove meat from claws; remove the meat from the tails and slice at each segment. Set aside. When the stock is done, strain it through a sieve into a bowl. Return the stock to a clean saucepan and heat to a slow boil. Add the scallops; boil about 1 minute. Remove the scallops with a slotted spoon; set aside. Add the remaining chopped celery to the stock and simmer. For sauce, in a small pan melt the butter; whisk in the flour. Cook and stir for 3 minutes. Slowly add sauce to the simmering stock and whisk until thoroughly mixed and slightly thickened. Add the saffron and cayenne and simmer 5 minutes. Add lemon juice, chives, salt, and pepper. Return scallops, claw meat and tail meat to sauce; reheat. Serve over rice or pasta. Garnish with additional parsley.

Notes:

Number of servings: 2

Submitted By: david r
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