I go away for a week, and there are only three measly posts in the IOTN thread, two of which are Ouch's.... Let's step it up this week, folks.
mrob said:For the wife's birthday dinner we had lovely lobster tails, prepared a la Jasper White's pan roasted method.
You sear the lobsters, shell down, in peanut oil, then move the pan to the oven for 5 or 6 minutes--remove the lobsters, and deglaze the pan with some bourbon, white wine--reduce--and then add taragon or chervil and some chives--then mount with a stick of cold butter cut in cubes. Return the tails to the pan and turn out onto a warm serving dish. I added some crab meat to be a bit more decadent.
Here's a picture from Jasper's Summer Shack web site. Obviously, he used whole lobsters, which are not so great in Michigan.
We also had some crab cakes with homemade tartar sauce, a caprese salad, fresh sweet corn--which we do do well in Michigan!--and a few bottles of Pinot Grigio. And topped it off with a torte of blackberries.
mrob said:--then mount with a stick of cold butter