lobster, fennel & persimmons
The main course from Valentine's Day, also made by Steve:
Lobster
Poached with Fennel, Orange, and Persimmons
It included a orange beurre blanc poached lobster tail, a fennel/potato purée, compressed fennel, braised fennel, pickled persimmons, fresh persimmon, and some fennel fronds. (Steve left off the lobster roe powder and oil for lack of ingredients.)
Lobster poached in butter is always good, but the orange and the white wine in there made it even better. That sauce was what really made the dish for me. I kept getting whiffs of it while I was taking the pictures. The fennel/potato puree was also quite good and pretty simple too. As for the persimmons and fennel two ways each, I wasn't a big fan of the pickled persimmon—too vinegary for me. The fresh persimmon was nice, though. I also preferred the compressed fennel to the braised fennel, but they were both fine.
We ended up eating the leftovers, with the claws from the lobster, for Steve's birthday dinner the next night. He was going to make steak instead, but I proposed turning these leftovers into "surf & turf" by adding the steak. It worked well, especially since Evan's not really into lobster anyway. He stuck to the "turf" and was happy with it.
lobster, fennel & persimmons
The main course from Valentine's Day, also made by Steve:
Lobster
Poached with Fennel, Orange, and Persimmons
It included a orange beurre blanc poached lobster tail, a fennel/potato purée, compressed fennel, braised fennel, pickled persimmons, fresh persimmon, and some fennel fronds. (Steve left off the lobster roe powder and oil for lack of ingredients.)
Lobster poached in butter is always good, but the orange and the white wine in there made it even better. That sauce was what really made the dish for me. I kept getting whiffs of it while I was taking the pictures. The fennel/potato puree was also quite good and pretty simple too. As for the persimmons and fennel two ways each, I wasn't a big fan of the pickled persimmon—too vinegary for me. The fresh persimmon was nice, though. I also preferred the compressed fennel to the braised fennel, but they were both fine.
We ended up eating the leftovers, with the claws from the lobster, for Steve's birthday dinner the next night. He was going to make steak instead, but I proposed turning these leftovers into "surf & turf" by adding the steak. It worked well, especially since Evan's not really into lobster anyway. He stuck to the "turf" and was happy with it.