Lobster Linguine With Saffron & Cream

I almost jump at every opportunity to use saffron in my cooking. I have an unexplained love for it’s delicate strands, gorgeous colour, and subtle earthy flavour. Saffron is harvested from the Crocus sativus flower, a member of the Iris family. Cultivated for thousands of years in Asia Minor, it is used in perfumes, dyes, medicine and, of course, for its wonderful flavour in food and drinks. There’s something so beautiful about the deep maroon shade of the strands and the rich golden yellow that comes from the tip of the thread (from which the saffron spice is derived.) It makes me smile from the inside out. 🙂

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“According to Greek mythology, handsome mortal Crocos fell in love with the beautiful nymph Smilax. But alas, his favors were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower.” (about.com)

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Here is the crocus flower that saffron comes from. So pretty!

This dinner all began with a request for lobster tagliatelle. I didn’t know where to begin, so I began where I always do…the recipe hunt. I was looking for simple recipes that required ingredients I already had at home. (Minus the lobster of course.) I found a few seafood tagliatelle recipes that I liked, but stuck with this one as a guideline, making my own alterations here and there based on what I wanted to make and the ingredients I had available at home. The result was a lobster linguine in a light creamy sauce. Delicious! Continue reading