Lobster-Caviar Butter Sauce
Ingredients
1 whole lobster shell, roasted3 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
Preparation
• 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.
