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Lobster served with saffron lobster sauce on an oval white plate and white tablecloth, by August Theil

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.

Recipe by August Theil · @augusttheil

Ingrédients

  • 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

Équipement

Moule à tartelette croustillante

Method

  1. Roast the lobster shells thoroughly in a pot.
  2. Add the white wine and reduce.
  3. Add the water and saffron, then simmer for 45 minutes.
  4. Strain the stock and reduce further to concentrate the flavour.
  5. Add the cream and reduce until the sauce reaches the desired consistency.
  6. Whisk in the butter and season with lemon juice, salt and pepper.
Chef's note

This recipe covers the sauce only. The grilled tail, lobster head soufflé and glazed claws shown in the photograph are serving inspiration. Allow 45 minutes for simmering, plus roasting and reduction. Contains crustaceans and dairy.

To serve

Serve alongside cooked lobster. Finish the sauce and adjust the seasoning just before serving.

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