Jason Stoner's Golden Lobster Bites with Saffron Aioli and Caviar
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This one is a showstopper--Lobster and Gold! ~Jason Stoner
I created this recipe for my May 2023 Sunday Dinner. Here is the link to that post.
Ingredients:
Lobster Tails:
- 3 lobster tails
- 2 tablespoons Old Bay Seasoning
- 1 Stick of butter divided into halves
- 1 lemon
- 2 bay leaves
- 1/2 lemon peel zested
- Edible gold leaf for garnish
Lemon Saffron Aioli:
- 1 pinch of saffron threads
- 1 tablespoon hot water
- 2 egg yolks
- 1 small clove garlic, minced
- 4 teaspoons fresh lemon juice
- ¼ tsp salt
- 1/8 tsp black pepper
- ¼ cup extra virgin olive oil
Caviar Topping:
- 1 oz high-quality caviar (such as Beluga or Osetra)
Directions:
Lemon Saffron Aioli:
- Place saffron threads in the hot water and let steep for 5min.
- In a food processor or blender, combine the saffron threads and water with the egg yolks, garlic, lemon juice, salt, and pepper. Mix on high until blended.
- With the food processor still running, slowly add in the olive oil. Blend until aioli is thickened.
- Keep refrigerated until ready to serve.
Lobster Bites:
- Add water, Old Bay Seasoning, lemon juice, and peels from one lemon, and half a stick of butter and bring to a boil over high heat.
- Add the lobster tails and cook for no more than two minutes. Remove from water and place in an ice water bath to stop the cooking.
- Remove the meat from the tails and cut into 1-inch pieces (rounds).
- Melt 1/2 stick of butter with 2 bay leaves and minced garlic. Simmer, not boil the butter. Place the lobster bites in the butter to finish cooking about 1-2 minutes.
- To serve, place a dollop of saffron aioli on a small plate or serving dish. Arrange the lobster bites on top, place a sheet of gold leaf on top and use a brush to apply. Place a small dollop of caviar on top.
Source:
Jason Floyd Stoner—Tapas Sunday Dinner