Looking for recipe: Hazelnut lobster saffron cream sauce

Can anyone recommend a hazelnut brandy? For that matter, I want to try to replicate a spanish "hazelnut brandy and lobster saffron cream" sauce, a la http://cafesevilla.com/ in San Diego.

This sauce was served with shrimp, and I would have licked the plate clean were I not with clients. It wasn't especially heavy or thick as cream sauces go; it might have had a bit of citrus in it. Deep yellow color, lots of complex flavor, possibly nutmeg or allspice.

I don't like it, myself, but Frangelico cut with a domestic non-sweet brandy would probably work well.

Just a guess, but I wonder if this sauce used a hazelnut paste or butter plus regular brandy.