4 - 1 pound lobster - cooked in boiling water for 10 minutes then meat removed (Yields approximately 16 oz. of lobster meat)
4 cups diced tomato
1/4 tsp. saffron spice
1/4 cup white wine
1 cup seafood stock
Salt and pepper to taste
1 yellow pepper seeded and sliced thin - julienne
1 shallot sliced thin (approx. 1 tbsp. cooked)
1 tbsp. olive oil
1 tbsp. butter
2 tbsp. chopped fresh parsley

Bring large pot of salted water to boil. Place lobsters in boiling water for 10 minutes. Remove from water, crack claws and pick meat from shells. Pick tails from shell and clean out vein from middle of tail. Set meat aside (Reserve all shells and juice to make lobsters stock at later time).

Soak 1/4 tsp. saffron in teaspoon of water. Preheat 10" sauté pan over medium heat. Add butter and shallot and cook 3-4 minutes. Add tomato and turn heat up to medium/medium high until tomatoes breakdown. Season with salt and fresh cracked black pepper. Remove pan from heat and add wine. Cook 3-4 longer then add stock and bring back to boil cooking for 5 minutes until reduced by one third. Puree sauce with stick blender and strain.Clean sauté pan and heat over medium-medium high heat. Add teaspoon of olive oil, sliced pepper and cook until peppers are just soft about 2 minutes. Add strained sauce and saffron to sauté pan and reduce until slightly thick - 3 to 4 minutes. Add Lobster meat and heat 1-2 minutes. Spoon lobster and sauce onto plate with shallot custard. Garnish with fresh parsley.

Yields 4 servings - approximately 7.7 net carbs per serving