Lobster Crabs in Saffron Sauce

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the lobster crabs, remove the intestines, make a slight incision on the back of the crabs so that they bend a little while frying. Briefly put tomatoes in boiling water, quench, peel, core and cut into small cubes. Clean the mushrooms and cut them into leaves. Peel and finely dice shallots, sauté in 20 g butter until translucent. Sauté the mushrooms in it, then stir in the saffron, add the Noilly Prat and creme fraiche. Let the sauce reduce a little, salt if necessary. Thicken with 40 g of well-chilled butter. Add the tomato cubes and let them get hot in the sauce. Fry the lobster crabs in the remaining butter over a mild heat on both sides for a total of about 6 minutes. Serve with the sauce and dill rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.