Jason Stoner's Golden Lobster Bites with Saffron Aioli and Caviar

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.


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)


Lemon Saffron Aioli:
  1. Place saffron threads in the hot water and let steep for 5min.
  2. 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.
  3. With the food processor still running, slowly add in the olive oil. Blend until aioli is thickened.
  4. Keep refrigerated until ready to serve.
Lobster Bites:
  1. 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.
  2. 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.
  3. Remove the meat from the tails and cut into 1-inch pieces (rounds).
  4. 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.
  5. 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.


Jason Floyd Stoner—Tapas Sunday Dinner

Jason Stoner's Golden Lobster Bites with Saffron Aioli and Caviar
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