Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 medium Shallots, finely diced
  • 2 cloves Garlic, minced
  • 1/4 cup Cognac or Brandy
  • 1 tsp Tomato Paste (double concentrated)
  • 5 cups High-Quality Fish or Shellfish Stock
  • 1 cup Double Cream (Heavy Cream, 35% fat minimum)
  • 1 large pinch Saffron Threads (approx. 20 threads)
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp White Pepper, freshly ground
  • Kosher Salt, to taste
  • 1 Tbsp Fresh Tarragon or Chives, chopped

Instructions:

  1. Melt Butter and Oil: In a heavy-bottomed saucepan over medium-low heat, melt the butter with the olive oil.
  2. Sauté Shallots: Add the finely diced shallots and sauté gently for 5–7 minutes until completely translucent and softened, but not browned.
  3. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  4. Deglaze: Remove the pan briefly from the heat. Pour in the Cognac (or Brandy). Return to medium heat and allow the liquid to come to a strong simmer. Ensure all alcohol cooks off (approx. 2 minutes) until the pan is sticky.
  5. Add Stock and Saffron: Pour in the fish/shellfish stock and the saffron threads (ideally, steeped briefly in a spoonful of warm stock beforehand).
  6. Intense Reduction: Bring the stock to a vigorous boil. Reduce the heat slightly and simmer rapidly until the liquid has reduced by approximately half (about 8–10 minutes). This step is key to concentrating the flavor base.
  7. Introduce Cream: Lower the heat to medium-low. Slowly pour in the double cream, stirring continuously.
  8. Gentle Simmer: Bring the sauce barely to a simmer (do not allow it to boil rapidly). Cook gently for 5 minutes until the sauce coats the back of a spoon and has thickened naturally.
  9. Season and Finish: Remove from the heat. Stir in the lemon juice, white pepper, and salt (starting conservatively). Taste and adjust seasoning until balanced.
  10. Final Toss: Gently fold in the fresh tarragon (or chives). Toss the sauce with freshly boiled, drained lobster ravioli immediately before serving.