Down East 2013 ©
Serve with warm biscuits or crusty bread and a fresh salad of spring greens.
Serve 3 to 4 small portions-it's quite rich!
The Saffron-Chive Cream:
1/2 cup heavy cream
1/2 teaspoon crumbled saffron
1 tablespoon minced fresh chives
The Lobster Stew:
1 tablespoon butter
1 shallot, finely chopped
Salt and freshly ground black pepper
3/4 pound cooked lobster meat, cut into 1/2-inch chunks
1/2 cup whole milk
1/4 cup heavy cream
2 tablespoons minced fresh chives
Make the saffron-chive cream: in a medium saucepan heat the cream until just simmering. Crumble in the saffron, crushing it between your fingers. Add the chives and let cool. Cover and refrigerate for several hours, or overnight.
In a medium saucepan, heat the butter over low heat. Add the shallots, salt and pepper and cook, stirring occasionally, for about 6 minutes. In a separate pan heat the milk and cream over low heat.
Add the lobster and cook 1 minute. Pour the warm milk/cream on top and let cook about 3 minutes on low heat.
Meanwhile, place the cooled saffron chive cream in a bowl and whip until soft peaks form.
Serve the lobster stew in small bowls and sprinkle with the chives. Spoon a dollop of saffron-chive cream on top and serve hot.