You're having a dinner party! What about the appetizer? It has to be simple, easy, tasty and FUN! Michelin Star Chef Bo Bech, has been so gracious allowing me to bring his signature recipe "Lobster Estetique" here.Ingredients: (serves two)
approx. 20 rosemary twigs
Smoked salt
String (not to be eaten)
If you have bought the lobser whole, peel it. Only use the tail for this part. Freeze the rest for a lobster bisque or sauce for another day.
Wash the rosemary and dry it. Place the twigs side by side alost like a carpet. Put 3 of the lobster tails on top and tie up the lobster tails so they are completely covered. Heat up a frying pan so it's very hot and put the rolled up lobster on the pan. (Just the dry pan - no oil, butter or anything)
When the rosemary is black, turn it over. This should take about 6 minutes.
Serve on a plate with a pair of scissors so your friends can cut it open themselves. Put a tea spoon of smoked salt on the side of the plate in a small pile next to the lobster. A cold glass of Chardonnay will be a good match.
TIP: Remember a wet napkin to wipe fingers - and maybe a piece of lemon or lime.
this sounds fun and really tasty. i can not get past how much you two look alike when he is joking around like that in the picture though. you look like brothers. but aside from that, it sounds terrific and I look forward to trying his signature dish.
ReplyDeletejen