Lobster Saffron Sauce
1 tablespoon olive oil
2 shallots, finely diced
1 cup dry white wine
1 cup lobster stock or vegetable stock
Large pinch of saffron
2 cups heavy cream
3 tablespoons chopped flat leaf parsley, plus parsley leaves for garnish
Salt and freshly ground black pepper
¾ cup chopped steamed lobster meat
1.Heat the oil in a small saucepan over medium heat. Add the shallots and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half.
2. Add the saffron and heavy cream and cook until thickened to a sauce consistency. Stir in the parsley and season with salt and pepper.
1 pound salt cod
¼ cup plus 2 tablespoons extra virgin olive oil
6 cloves garlic, coarsely chopped
2 shallots, finely sliced
2 baking potatoes, cooked, riced and kept warm
1 cup heavy cream
Salt and freshly ground pepper
Panko bread crumbs
½ cup canola oil
1. In a large bowl cover the dried cod with cold water and let soak 12-48 hours (depending on the saltiness of the cod) changing the water frequently.
2. Put 6 cups of water in a medium saucepan, add the thyme and parsley and bring to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach the cod until tender, about 10 minutes, let cool in liquid for another 10-15 minutes. Remove from poaching liquid, remove any bones and coarsely chop. Discard the herbs.
3. Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat. Add the garlic and shallots to the pan and cook until soft, about 4 minutes.
4. Place the cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixer and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the remaining ¼ cup of olive oil and season with salt and pepper to taste. Cover and let chill in the refrigerator until firm, at least 2 hours. Remove, form into cakes, place on a baking sheet and let chill again in the refrigerator for at least 30 minutes. The mixture is very fragile so the colder the cakes are, the easier it will be to sauté.
5. Place the bread crumbs on a large plate and season with salt and pepper. Dredge the cakes in the bread crumbs.
6. Heat the oil in a large sauté pan over high heat until it begins to shimmer. Saute the cakes until golden brown on both sides and just heated through. Place some of the sauce in the bottom of a shallow bowl and top with 1 or 2 of the cakes.