Usually at work we reserve lobster for the summer, whether served alone or in various guises, garnishes and salad. But this autumn – and more recently – I've brought into more regularly to the menu. It's always popular. Lobster poached in butter, then served on braised leeks is always a dining room favorite, its velvety textures and succulence bringing relaxed smiles to even the grimmest winter face. This last week I filled some pasta with a lobster mix that also included scallop and shrimps, enveloped in fresh pasta dough. Served with a reduced chicken, olive oil stock, along with spiced carrot juice, I finished with a drizzle of lobster oil. Sold out, no surprise!
Anthony Bourdain
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...
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