This was a great Christmas Eve dinner, on an evening I was home finishing up preparations for Christmas Day. I made a lazy cook’s version of the Lobster with Browned Cream from the Fall/Holiday edition of Canal House Cooking. (That’s the one with the blue cover, snap one up while you can.)
Instead of dealing with the whole lobster, I cheated and bought a frozen lobster tail. I steamed it for just a few minutes, and then pried the meat from the shell. Even though I had cut through the underside first, it was still a bit of a struggle, and I had several little nicks on my fingers in the end (those darned Brazilian lobster tails you buy frozen have very sharp points along the sides of the tails.)
Then I put the cut up meat in a buttered individual gratin dish and poured really good Trickling Springs Creamery organic heavy cream around it and dotted it with butter. Truffle butter. Couldn’t resist that fillip, since I had it on hand.
I broiled it for about 8 minutes, not too close to the broiler, and enjoyed it immensely with a salad and some saffron rice. That was a heavenly dinner, and really didn’t take much time. You could prep this and get it all ready for a New Year’s eve dinner, and still enjoy time with your guests. Or just your honey.
And for dessert, I had delicious cookies from my my sister-in-law, who is one mean cook herself. Thank you Elaine!
NJ SPICE 