Napa Rose Lobster, Lemon & Vanilla Sauce

1 lobster (steamed, cracked and meat removed)

1 tablespoon clarified butter

2 minced shallots

1 cup white wine

1 cup chicken stock

1 vanilla bean or

1/8 teaspoon good vanilla extract

1 small pinch saffron

3 tablespoons diced tomatoes

1 tablespoon lemon juice

1 tablespoon fresh chopped thyme

6 tablespoons unsalted butter

In a sauce pan, sauté shallots in 1 tablespoon of clarified butter over medium high heat. Add the white wine and reduce by 70 percent. Add the chicken stock, half of one vanilla bean, saffron and reduce by 50 percent. Add tomatoes, lobster, chopped thyme and lemon juice.

Remove sauce pan from heat and slowly whisk in unsalted butter. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.

Source: Andrew Sutton, Napa Rose Executive Chef

http://www.vvdailypress.com