I went to San Diego a few weeks back for my CAbi training. We stayed in the Gas Light district and went to some yummy restaraunts. The last night we were there, we ate at a Spanish Tapas place where I ordered scallops in a saffron butter. It was DIVINE! I actually scrapped the bottom of plate to finish off all the sauce from the plate. I decided to recreate the sauce when I returned home, and I also had some lobster in the freezer so why not? This is one of my favorite dinners of 2013 so far. I hope you enjoy! Here are some pics from my trip to San Diego.
Famous Gas Lamp District
The Fashion Show!
With my sweet friend, Dawn.
My view between classes. With PERFECT weather!
Mimes to go with our Paris theme.
Fun lights at the Spanish restaurant.
My sweet CAbi team.
Lobster and Pasta in Saffron Butter
1 pound lobster tails or other seafood (the second time I made this I used Trader Joe's seafood blend which is shrimp, calamari and scallops)
1 shallot, minced (or use 3 Tbsp minced onion)
1 garlic clove, minced
1 tsp olive oil
1/3 cup white wine
1/2 lemon, juiced
3 Tbsp heavy cream
1 pinch saffron threads
1 pinch of cayenne pepper and 1 pinch of salt
3 Tbsp butter, cut into cubes
1/2 pound pasta
Cook pasta according to package instructions.
Mince onion or shallot and garlic.
Steam lobster for 5 minutes. If using a seafood blend you can at it into the sauce (raw), later.
Cook onion and garlic in 1 tsp oil for a 1-2 minutes to soften. Then add wine and simmer until reduced by half
Remove lobster and set aside to cool.
Add heavy cream and saffron threads.
Stir to combine.
Add butter 1 piece at a time and stir until incorporated before adding the next piece.
Stir in lemon juice.
A pinch of cayenne pepper ad a pinch of salt.
Remove meat from lobster and chop into bits.
Stir lobster and pasta into sauce and serve.