yeah, i'm poachin lobster tails, French Laundry at home, what what

4/3/2013 8:03:29 PM

4/3/2013 8:03:45 PM

oh i'll poach your tail at home

or somethin' like that

4/3/2013 8:05:05 PM

DID YOU READ MY POST IN THE LOUNGE AND THEN PROCEED TO READ MY MIND?

GREEN JAY I love you.

4/3/2013 8:05:23 PM

lol @ posting in The Lounge

4/3/2013 8:05:57 PM

ooh, i just saw that you have the cookbook, egyeyes


I just found this on the website, but the beurre monté was actually really easy to make, so check it out if you haven't tried that one yet. I bet skrimps would be great like this too. I'm gonna serve over squid ink pasta with asparagus and a little grana pandano.

4/3/2013 8:12:46 PM

The lobster beurre monte was the first recipe I tried in there! My husband got it as part of my wedding gift (kind of a selfish gift though but we both have reaped the benefits)

4/3/2013 8:16:02 PM

lobsters poaching in beurre monté



butter-poached lobster tails with squid ink tagliolini, steamed asparagus, shaved grana pandano and white pepper yellow pepper coulis




EGG!!!

4/3/2013 9:21:20 PM

Omg yum

4/3/2013 9:22:18 PM

yeah, i dunno if I'll be able to make it all night now, hahaha

4/3/2013 9:23:53 PM

That looks delicious! Pleas send me the recipe

4/3/2013 9:25:00 PM

Lmaooooo I love how you're refreshing tww whilst eating dinner.

I'd be all nom nom nom

4/3/2013 9:25:03 PM

AIN'T NOBODY GOT TIME FOR DAT

4/3/2013 9:25:30 PM

egg!

4/3/2013 9:27:22 PM

here's the recipe i followed for the lobsters. (there's a link to the beurre monté recipe in the middle of the recipe.) http://www.foodandwine.com/recipes/aspen-2002-macaroni-and-cheese-sweet-butter-braised-maine-lobster-with-creamy-lobster-broth-and-orzo-enriched-with-mascarpone-cheese

I just boiled the pasta 2 minutes and steamed the asparagus in a metal colander over the pasta for the same amount of time.

here's my bell pepper coulis recipe. I used all yellow and orange bell peppers and added 1/2 tsp white pepper. I made it like a month ago and kinda canned it, it lasts a long time if everything's sterile.

http://culinaryarts.about.com/od/sauces/r/bellpepcoulis.htm

[Edited on April 3, 2013 at 9:32 PM. Reason : ]

4/3/2013 9:32:01 PM

oh gawd that was so good. i made marmalade tonight and fucked it up a little bit though. oh well, nobody's perfect

4/4/2013 6:31:43 AM

Looks killer GJ.

4/4/2013 6:43:04 AM

This has the highest taste/simplicity ratio ever. screw making the mac and cheese though, haha. I know I would have to make my own marscapone for that recipe...

4/4/2013 6:46:11 AM