Back by popular demand and fortunately we have the supply! Thanks to the Melvin’s and their annual summer trip to Great Harbour Cay, we have a wonderful source of freshly caught lobster which we have transformed once again. Today we
are going old school and using recipes from the past.
First up is a lobster dip that Stephen and Samantha’s Nanna used to make for us as children and I hope I got it right. It is simply divine and to me the Sherry is the most important component.
I think we shall have a wee nip while cooking and raise a glass to Nanna!
The second course is a version of a dish I first tried years ago while on a trip to the Napa Valley. We had splurged all week and this dining experience was no exception.
We booked a table at the French Laundry and proceeded to eat eight courses, one of which was butter poached lobster. Not sure we replicated Thomas Keller but it was pretty rich and tasty!