Wednesday, February 18, 2009

Happy Valentines Day!

Well, we're a few days past Valentines Day, and I'm just getting around to posting about the feast we made for the holiday. Last Saturday marked 4 years from my first date with Ryan, and instead of fighting the crowds for an overpriced price fixe menu we decided it would be best to create something delicious at home, with the extra advantage of eating a gourmet meal in our pajamas (and, of course, the downside of dishes). Ryan took advantage of a special at Mollie Stones and ordered us two lobsters and two 6 oz. filets and I was surprised on Friday evening to come home to the little guys walking around on our kitchen counter.

We spent the majority of the day cooking, starting with eggs florentine in the morning (which I'll post later) and our lobster filet combo in the evening. It was fun to work together in the kitchen and the added challenge of boiling lobster for the first time at home made it exciting. In the end we had a feast all laid out on the table we pull from the wall into the living room for special occasions because our tiny apartment is not equipped with a dining area. I've posted pictures and recipes below, but this meal was less about creation and more about delicious ingredients... it kind of cooked itself.

I hope you had a very happy Valentines Day and that you have lots of love in your life!

Valentines Day Surf and Turf Meal for two
2 live lobsters
2 6 oz filets

For red wine reduction
2 cups sliced white mushrooms
1.5 cups red wine
2 cloves garlic, minced.

For lobster
2 large pots of boiling water
2 bay leafs
2 tbsp italian seasoning (or fresh hebs)
2 lemons, halved
1/2 cup butter

For veggies
1 red bell pepper, sliced in strips
1/4 lb green beans, ends removed
1 bunch baby carrots, peeled

Start with the reduction as that will take the most time and it'll keep as the protien cooks. Place mushrooms in a large sautee pan with garlic and cook down. Add the red wine and simmer for 30-45 minutes on med-low until wine thickens into desired consistency. When sauce is almost finished, fill the pots with water and get them on the stove on high.

Season filets with kosher salt and black pepper. Sear filets on all four sides to keep in the juices and place on a broiler pan. Cook in a 350 degree oven for 20 minutes. Filets should be medium rare.

Season the water with a bay leaf, 1/2 a lemon (juice it then throw it in), and the italian seasoning or fresh herbs. After putting the filets in the oven drop in the lobsters, cover and boil. Our guys, who were a pound and a half each took about 15 minutes to boil.

While the lobsters are boiling, sautee up the veggies with some olive oil, garlic, salt and pepper and melt the butter at the last minute, straining through a seive to remove the milk fat and add a squeeze of lemon to the strained butter mixture.

If all goes well everything should be finishing up at the same time. Plate your feast and enjoy it's decadence with your love!

No comments:

Post a Comment