Lobster sous-vide temperature experiment
Welcome to Stefan’s Gourmet Blog! You can find an overview of my sous-vide recipes as well as times and temperatures by clicking on “Sous-Vide” above. If you like what you see here, you can sign up...
View ArticleLobster Carpaccio with Gorgonzola Sauce
A few months ago we had a wonderful dinner at Combal.Zero** near Turin (Italy). My favorite dish of the evening was lobster carpaccio with gorgonzola sauce. It was such a surprising combination that I...
View ArticleLobster Sous-Vide with Couscous
Last weekend Conor of ConorBofin.com and ‘the Wife’ visited for a great weekend of Food Blogging Without Boundaries. As you will notice, the pictures in this post and the next three are vastly superior...
View ArticleLobster Risotto Like No Other
All the recipes I could find for lobster risotto did not use the lobster shells to make lobster stock to use for the risotto. They were simply a plain risotto with a lobster served on top. And so I...
View ArticleAuldo’s Lobster Bisque
I’ve never yet tried my hand at lobster bisque, and so when Auldo claimed his lobster bisque was top notch I asked him to give me a demo. The result was outstanding, and he volunteered to do a guest...
View ArticleLobster Ravioli (Ravioli all’Astice)
You could probably consider ravioli to be my signature dish. I love serving those delicate parcels that burst with flavor. When Auldo and Teun came over for lobster bisque, I used one of the leftover...
View ArticleLobster Bisque Risotto
I’ve posted a recipe for lobster risotto before, a very elegant dish with a mild lobster flavor in the risotto itself. That version requires 1 lobster (of about 650 grams or 1.5 lbs) for every two...
View ArticleLobster Ravioli with Bisque Sauce (Ravioli all’Astice)
Four years ago I thought I had perfected lobster ravioli, but meanwhile I have developed an alternate version that is at least as good (and is an even better pairing with high quality oaked...
View ArticleLobster Ravioli (Ravioli all’Astice)
There are already two other recipes for lobster ravioli on this blog (here and here), but I like them so much that I couldn’t resist posting yet another variation. This is now my favorite version, as...
View ArticleLobster with Romanesco and Green Curry
With all the restaurants closed it is nice to make restaurant-style food at home, using ingredients that we usually eat at restaurants like lobster. The idea to combine lobster with cauliflower came...
View ArticleLobster Thermidor
Lobster Thermidor is a classic French dish that I had not prepared before. Now I regret that, because it is really delicious and I will definitely make it again. As I am somewhat of an ‘adopted...
View ArticleLobster Stock Sous Vide
The advantage of preparing a stock sous vide is that you are extracting the flavors in a sealed bag, so the aromas can’t go anywhere but into the stock. If you make a stock on the stove, all the aromas …
View ArticlePortuguese Lobster Rice (Arroz de Lagosta)
Arroz de marisco is a Portuguese seafood dish of rice with seafood that is like a soupy version of risotto. Click here for the regular recipe. For a more luxurious version, you can also make it with...
View ArticleLobster Fettuccine (Fettuccine all’Astice)
One of my favorite foods to cook on a charcoal grill is a lobster tail. Although it is not much of a recipe, I should photograph it so I can blog about it. If you start with whole live lobsters, …
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