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Valentine’s Supper

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These aphrodisiacal dishes are temptingly easy to make, but be warned they may cause passion

Photos Courtesy of Adobe Stock

Serves 2

1 cooked lobster
150ml dry white wine
1 shallot, chopped fine
Handful tarragon leaves,chopped
Handful parsley leaves, chopped
1tsp Dijon mustard
½ lemon, juice only
3tsp paprika
2tsp Tabasco sauce
5tbsp parmesan, grated fine
140g butter, softened

Declaw the lobster and cut it in half. Wash the head cavities under cold water, then lay the lobster, cut side up, on a baking tray. Crack the claws and remove the meat, divide between the head cavities.

Then, to make the butter, put the wine and shallots into a pan, bring to the boil and simmer until nearly dry. Tip into a bowl to cool, and mix in all the remaining ingredients. Roll into a log, using cling film or foil, then chill to harden. Slice the butter into thin rounds and lay it along the lobster so all the meat is covered.

Grill for six minutes until the butter is bubbling and starting to brown. Serve with fat chips and cheese sauce.

Serves 2

750ml red wine
200g golden caster sugar
2 cinnamon sticks,
snapped in half
1 vanilla pod, quartered
4 firm pears, peeled

Gently heat the wine, sugar, cinnamon and vanilla until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 20 minutes until tender. Remove the pears from the pan with a slotted spoon and boil the syrup for 30 minutes until reduced.Cool, then serve with the syrup and a little
chocolate sauce.

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