Annual-ish Yum

We don’t care about Valentine’s Day, but we do like an excuse to cook a fancy meal at home. Hence our annual-ish tradition of lobster sometime in mid-February.

The recipe is from Matthew Kenny’s Big City Cooking. This is an amazing book, that has yet to steer us wrong. I don’t understand why it’s out of print.

Anyway, this year we also decided to go fancy on the first course and have lamb tartare. Because lobster cooked in butter and booze isn’t decadent enough.

 

Lobster killing apparatus


 

soon-to-be-tartare


 

soon-to-be-eaten


 

Before


 

After (Sorry, dude.)


 

After after


 

The best part


 

Lobster + butter + Grand Marnier + fire = awesome.

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