Lobster Fettucine with Chives

Modern French Style
1 lb. Lobster Meat (Gold Claw Lobster Tails)
1/4 lb. Butter
1 t shallots (chopped)
1/4 t Saffron
1/2 cup White Wine
Cut Lobster into medallions and heat gently (low-medium) with 1Tbs of Butter. In a different pan, sweat shallots in 1Tbs of Butter with the Saffron. Add Wine and reduce to 1/4 original volume. Over low heat, swirl chunks of remaining butter into the reduction. Add whatever liquid is at the bottom of the lobster pan, season with salt and pepper and spread on bottom of plate. Place lobster on top of sauce, garnish and serve.

(If lobster stock or fish stock are available, use 1/4 to 1/2 Cup and add with white wine. Reduce to same end quantity.)