or Connect
New Posts  All Forums:

Posts by mgm9128

I think we were discussing sauces for lobsters. The best and easiest really is to get yourself a female lobster, collect the roe and tomalley, press the head to extract all of its juices, mix with a blender (Bamix), then heat gently while whisking to thicken. Season with olive oil, lemon juice, piment d'espelette and fleur de sel. It's a very pure and clean flavor of lobster.
Can anyone speak to the quality of meats from Vincent's on Arthur Ave?
It felt right.
Tonight, I piob'ed the rim..
Artichoke soup Stuffed green pepper
Find solace in knowing you never had to.
New Posts  All Forums: