Lobster Sauce
with Saffron
A rich lobster sauce with roasted shells, white wine and saffron, finished with cream, butter and a little lemon. Recipe by August Theil.
Create your next seafood canapé
For a separate crisp seafood snack, choose a mould or a complete iron setup. These tools are not required for August’s sauce.
Double setup · DKK 1 190,00 Choose & add to cart
Moule à tartelette croustillante
Setup notes
Optional menu inspiration from Nordic Chefs. Double includes two matching moulds and a compatible handle.
1 × Double Iron Handle - Black · 2 × Tartelette Croustade Mold
Approx. EUR 159 · USD 184
Including VAT · Charged in DKK Product details & more optionsLobster Sauce Recipe with Saffron
August Theil’s ingredients and six-step method.
Print recipeIngrédients
- 1,000 g lobster shells
- 300 g white wine
- 600 ml water
- 2 tsp saffron
- 300 ml cream
- 100 g butter
- Jus de citron, au goût
- Salt and pepper, to taste
Method
- Roast the lobster shells thoroughly in a pot.
- Add the white wine and reduce.
- Add the water and saffron, then simmer for 45 minutes.
- Strain the stock and reduce further to concentrate the flavour.
- Add the cream and reduce until the sauce reaches the desired consistency.
- Whisk in the butter and season with lemon juice, salt and pepper.
To serve
Serve alongside cooked lobster. Finish the sauce and adjust the seasoning just before serving.
A creamy lobster sauce made from the shells
Ceci lobster sauce recipe par August Theil concentrates the flavour of roasted lobster shells with white wine and saffron. The stock is strained and reduced before cream and butter create a smooth finish.
Getting the consistency right
Reduce the strained stock before adding cream, then continue reducing until the sauce reaches your preferred consistency. Whisk in the butter and balance the richness with lemon juice, salt and pepper. The recipe uses 2 teaspoons of saffron, as written by August.
Serving inspiration
The photograph shows August’s “The Drowned Lobster”: grilled lobster tail, gratinated lobster head soufflé and glazed claws with saffron lobster sauce. This page covers the sauce. For a separate seafood snack, see our recette de tartelette croustillante au homard or learn the classic croustade technique. For another course, explore the lobster tail dessert by Claus Henriksen at Restaurant MOTA.
Recipe and original plated dish by August Theil · @augusttheil. Additional serving suggestions and tool recommendations by Nordic Chefs.
For plating and lobster tartlets
Optional tools selected by Nordic Chefs for your next service.
Professional Plating Tool Kit – Texture Handle Spoon
Precision tweezers and utensils for placing delicate components.
Plateau de finition – Moyen
A medium finishing tray for draining and organising components.
Set de tartelettes queue de homard
A silicone mould and cutter for five lobster-tail tartlet shells.
Lobster sauce technique
What gives this lobster sauce its flavour?
Roasted lobster shells form the base, with white wine and saffron added before simmering. Cream and butter finish the reduced stock.
How long does the stock simmer?
Simmer for 45 minutes after adding the water and saffron. Roasting and reduction need additional time.
Does the recipe include the whole lobster dish?
The recipe covers the sauce only. Grilled lobster tail, head soufflé and glazed claws are shown as serving inspiration.