👨🍳 Method
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1
Scrape the carrots and cut into slices.
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2
Rinse the celery and cut into half-moons.
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3
Cut the zucchini into small dice (brunoise).
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4
Finely chop the shallots.
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5
Toast the saffron threads in a small dry pan over medium heat, stirring constantly for about 1 minute or until fragrant.
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6
Melt the butter over medium heat in a large pan and add the carrots, celery, zucchini, shallots, thyme, and bay leaves.
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7
Press the garlic clove into the pan.
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8
Season with pepper and salt and cook all ingredients for 3 minutes without browning (sweating).
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9
Meanwhile, bring the white wine and fish stock to a boil and reduce for 2 minutes.
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10
Pour this over the vegetables and simmer for 5 minutes.
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11
Remove the bouquet garni from the pan.
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12
Stir the cream and saffron into the remaining liquid and reduce for 5 minutes.
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13
Cook the lobster according to its recipe while preparing the sauce.
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14
Taste the sauce and adjust seasoning with pepper and salt.
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15
Halve the lobster and arrange in deep bowls.
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16
Pour the sauce generously over the lobster and serve immediately.
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