 | Lobsters were on sale for $3 each the week of Valentine's day, so I knew I had to get a few and figure out something to make with them. I love the flavor and color that saffron gives to sauces and I was curious to try it with lobster. After doing some looking around for a saffron lobster dish, it seemed like a pasta was the way to go. I didn't want to fuss with lobster ravioli, but still wanted a pasta dish. Thanks to This Hungry Kitten for the recipe inspiration, it was an amazing meal. You could easily substitute shrimp for the lobster, just add a couple minutes to the sauté time to get the shrimp cooked through. My only regret is that I had to send all the leftovers home with my parents, since I knew C would freak out if I tried to re-heat it when he was home. |
¼ teaspoon saffron threads
1 cup white wine
4 small lobsters, steamed and cooled
1 pound linguine
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 cup cream
¼ cup loosely packed chopped parsley
Steep the saffron threads in the white wine for five minutes. Remove the lobster meat from the shell, chop into bite sized pieces. Prepare the pasta per package instructions, drain and set aside. In a large sauté pan, heat the oil over medium-high. Add the garlic and sauté for 30 seconds, until fragrant. Add the lobster meat to the pan, sauté for a minute or so. Add the saffron wine to the pan and reduce for a minute or two. Stir in the cream and parsley, simmer for five minutes. Salt and pepper to taste. Stir in the linguine into the sauce. Plate and serve.
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