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saffron cream sauce
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Melt butter in a medium saucepan over medium-low heat.
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Add shallot and cook until translucent.
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De-glaze by ading wine; cooking and stirring until wine evaporates--about 3 minutes.
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Add cream and saffron.
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Lower heat and simmer, cooking until sauce has reduced to just about half.
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Add salt and pepper to taste.
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Remove from heat.
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Finish with a pinch of cayenne pepper.
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Stir.
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Set aside.
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ravioli
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Cook lobster ravioli per directions.
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Drain
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lobster
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While ravioli is cooking, melt butter in a medium skillet over medium-high heat.
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Add lobster pieces and toss to coat with butter.
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Add wine.
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Cook until you have nice medium brown color on the white meat, carefully flipping the skillet, or stirring, to cook lobster on all sides--about 3 - 4 minutes.
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Set aside
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plating the dish
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Reheat the sauce, if necessary.
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Add 3-4 tablespoons of sauce on each plate.
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Place 3-5 ravioli on top--depending upon whether you are serving this as an appetizer or a main course.
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Spoon the sauce over ravioli.
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Top with a few pieces of the lobster meat.
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Garnish with snipped chives and a strand of chives that you will a lay on top and across the entire dish.
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If you like a little kick, sprinkle with a tiny bit of cayenne pepper.
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Another great garnish would be caviar or tobiko--I'll have to try that next time.
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Serve this with a chilled bottle of Chablis and wait for the praise and adoration to follow.
