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!
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...