Petit lobster tails were on sale today at the supermarket, so I bought two, thinking that even though they’re just frozen and thawed lobster tails from some, on NYE meh lobster is better than none at all, right? (I know many of you will disagree with me on that point, perhaps even vehemently. Forgive my trespass!)
Once, when I was on layover in Boston, I took a train about 20 minutes out of town to this huge barn-style lobster house, and their specialty was lobster pan bake. It was delicious. Baked in a wine and garlic cream sauce, if I recall. I thought it would be a nice, subtle way to, well, disguise some of its shortcomings, while not losing that lovely lobster flavor.
Any suggestions would be helpful! Thanks.
Once, when I was on layover in Boston, I took a train about 20 minutes out of town to this huge barn-style lobster house, and their specialty was lobster pan bake. It was delicious. Baked in a wine and garlic cream sauce, if I recall. I thought it would be a nice, subtle way to, well, disguise some of its shortcomings, while not losing that lovely lobster flavor.
Any suggestions would be helpful! Thanks.