Thursday, February 26, 2009

A Romantic Dinner

Dan and I recently celebrated 8 years of being together (8 years!)
We decided that instead of going out, spending lots of money, and having to get a babysitter, we would stay in and make dinner together.
This was an amazing night, and decidedly far more romantic and intimate than going out to eat at any fancy pantsy restaurant. The meal was amazing to boot! This was by far one of my favorite anniversary celebrations, and I look forward to next time!

The menu we decided on was Lobster Thermador, Bacon Wrapped Fillet Mignon, French Onion Soup, and ginger carrots. All said and done - we forgot the carrots.

Dan took care of the fillets, seasoning lightly, grilling briefly and then baking, simple and elegant.

The lobster was a good amount of work, and full of butter and cheese (so healthy).
Lobster Thermador

I purchased frozen tails - and thawed in a water bath earlier in the day.

First the tails are boiled about 10 minutes - before they are cooked through.
Rinse with cool water until you can handle them - split the shell down the middle and take out the meat. Cut into bite sized pieces. Wash the shells and put aside.

Next, finely chop 2 shallots, 2 tsp fresh tarragon (we later decided that more would have been welcome), and 2 tsp chervil (the produce guy at the store helped me pick out fresh parsley instead - since they didn't usually have chervil. Boil these all in 1 cup of fish stock with a splash (or three) of white wine - reduce to half.

While this is reducing, start a roux - in a pan melt 1/4 cup butter - add 2 tbsp flour, 1 tsp dry mustard and stir constantly over low heat for 2 minutes. don't let it brown.
While stirring, slowly add the reduced stock and 1 cup of milk while the pan is off the heat, stirring until smooth. Pout back on the heat and slowly bring to a boil, stirring all the while. Allow to simmer (Stir every now and again) for 3 minutes, the sauce will thicken. Add 1/3 cup fresh grated Parmesan. Taste. YUMMY isn't it? Add salt an pepper in small amounts until it's irresistibly good (like a really really rich bisque).

Leave that pan where it is - and now use another pan to melt another 1/4 cup of butter. Fry the lobster until *just* done and starts to brown.

Preheat the broiler.
Divide half of the sauce among the 4 shell halves. (photos shoe the soup in ramekins as well)

Add the lobster to each tail in even amounts - and then pour the rest of the sauce over them. Divide 1/3 cup Parmesan cheese over them.

Put them all in the broiler until the cheese starts to colour a nice golden brown. remove and serve!
oh it's to die for... artery clogging joy.

The soup, I started around 5... we didn't eat until midnight because the soup took that long... while it was very good, and even Des enjoyed leftovers - I've made French onion Soup before will a different recipe and it was far better, so I won't detail the recipe I used here, since I don't care t share a recipe I wasn't thrilled with!

Our meal was excellent, and although it was certainly a good amount of work - it was all easy. The ingredients themselves cost us less than going out for this meal would have been, but it was still not a cheap meal..


Sue said...

I'm am literally drooling. What an amazing meal!

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