4 (6 oz.) lobster tails
1 scotch bonnet chile diced
1/2 tsp. saffron
1/2 tsp. vanilla
2 oz. rum
2 tsp. olive oil
1 tsp. thyme
Salt and pepper
4 oz. white wine
2 shallots (diced)

1. Split the lobster tails open. Season it with thyme, salt and pepper. Coat with olive oil. Place in an oven proof pan. Roast the lobster in a 350 degree oven for 15 minutes.

2. On the stove top in a small saucepan, cook the shallots in white wine for 5 minutes. Add the vanilla bean and reduce the liquid by half. Strain through a fine sieve and add the saffron.

3. Add the chilies to the lobster in the oven after 5 minutes. Let them roast another few minutes and add the rum. Remove the lobster tails from the oven and take the tails from the pan. Add the saffron vanilla liquid to the roast pan and reduce for 2 minutes.

4. Pour the sauce in the plate and serve lobster on top.