Instructions
- Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
- Bloom Saffron threads in 2 tablespoons of warm water for 10 minutes.
- In a large skillet, heat Olive oil over medium heat. Sauté Shallot until softened, about 3 minutes. Add Garlic and cook for 1 minute more.
- Deglaze the pan with White wine, scraping up any browned bits. Reduce wine by half.
- Add Heavy cream and bloomed Saffron (with water) to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally, until sauce slightly thickens.
- Whisk in Lemon juice and Butter, one cube at a time, until emulsified and sauce is glossy.
- Add Shrimp to the Sauce and cook until pink and opaque, about 3 minutes. Add Lobster meat and Creole seasoning, heat through.
- Add cooked Pasta to the skillet and toss to coat. If sauce is too thick, add reserved pasta water, 1/4 cup at a time.
- Garnish with Chives and serve immediately.
