Cut Lobster into medallions and heat gently (low-medium)
with 1Tbs of Butter. In a different pan, sweat shallots in 1Tbs of
Butter with the Saffron. Add Wine and reduce to 1/4 original volume.
Over low heat, swirl chunks of remaining butter into the reduction.
Add whatever liquid is at the bottom of the lobster pan, season with
salt and pepper and spread on bottom of plate. Place lobster on top
of sauce, garnish and serve.
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