Saffron Lobster & Rice

Saffron Lobster & Rice
Saffron Lobster & Rice
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1 ratings
Category: Entree

The rich taste of saffron, lobster and butter- perfection.

40 minutes
816.81 kcal
  • 4 lobster tails
  • 2 cups of white rice
  • 3 roughly chopped carrots
  • 3 roughly chopped stalks of celery
  • 2 diced jalapenos
  • 2 diced shallots
  • 3 diced cloves of garlic
  • 2 Tbsps fresh thyme
  • 10 Tbsps butter
  • 1/2 cup of chicken demi
  • 1 cup of water
  • 1 tsp saffron
  • Salt and pepper to taste
20 minutes
20 minutes
Ready in
40 minutes
  1. Cook the white rice according to instructions.
  2. In a small stock pot, melt the butter and toss in the saffron letting them infuse.
  3. In another large stock pot, melt 2 Tbsps of butter on medium/high heat.
  4. Once melted, toss in the carrots & celery and cook down for 5 minutes.
  5. Add the garlic, jalapenos and shallots, then cook down for 4 more minutes in the larger pot.
  6. Once veggies are softened, toss in the white rice to deglaze the pan. Let the mix reduce for 6 minutes.
  7. Mix in the chicken demi and water into the pot.
  8. Set the lobster tails in the shells on top of the mixture. Put the lid on the pot, steam for 5 minutes.
  9. Pull the lobster tails and take them out of the shell.
  10. To serve, spoon the veggie sauce mixture over a cup of rice, topping with a lobster tail.
  11. Serve with a side of the melted saffron butter for dipping.
Nutrition information
Calories per serving: 816.81 kcal
Fat per serving: 33.47 g
Saturated fat per serving: 19.5 g
Carbs per serving: 90.76 g
Protein per serving: 36.74 g
Fiber per serving: 3.84 g
Sugar per serving: 5.24 g
Sodium per serving: 1115.45 mg
Trans fat per serving: 1.2 g
Cholesterol per serving: 279.95 mg

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