Saffron Fregola with Butter-Poached Lobster, Charred Zucchini & Crushed Yellow Tomato
Elegant summer lobster fregola with saffron, basil, and charred vegetables.
- Time: 45 min
- Servings: 2
Source: Fancy Fox
Ingredients
- small to medium lobster tails, 2 shells split, meat loosened
- fregola sarda, 3/4 cup
- yellow cherry tomatoes, 1 cup lightly crushed
- medium zucchini, 1 shaved into ribbons with a vegetable peeler
- unsalted butter, 3 tbsp divided
- small shallot, 1 finely minced
- garlic cloves, 2 cloves 1 minced and 1 very thinly sliced
- dry white wine, 1/3 cup
- seafood stock or light chicken stock, 2 1/4 cups warmed
- saffron, 1 generous pinch
- lemon, 1 zest finely grated and half juiced
- fresh basil leaves, 1 packed cup divided
- fresh chives, 1 tbsp finely sliced
- Calabrian chili paste, 1 tsp
- toasted pistachios, 2 tbsp roughly chopped
- Parmigiano Reggiano, 2 tbsp finely grated
- extra-virgin olive oil, 3 tbsp divided
- flaky sea salt, to taste
- black pepper, to taste