Blog

PopUp Takeout Menu 1/14/21: Poached Cod in Red Wine

This week’s takeout menu included a Caramelized Onion & Tapenade Tart, Poached Cod in Red Wine, and Warm Chocolate Lava Cake with Creme de Menthe Cream. Start the video around 17 seconds to get tips on how to make caramelized onions, how to poach fish in red wine, and how to make the whipped ganache for the Creme de Menthe cream.

See this link for the recipe and video for the Chocolate Lava Cakes:

Recipes on the way!

PopUp TakeOut Dec 10/11 Beef Shortribs or Scallops Zoom Cooking Class

Braised Short Ribs in Red Wine

Serves 4

3 1/2 lb short ribs of beef

1 qt stock (we use house-made veal demi-glaze)

4 T  canola, or other plain, oil

-Season shortribs with salt and pepper.  Heat oil in large, shallow pan and sear over high heat to brown on all sides.  Don’t put too many pieces in at once or they will steam instead of brown.  Remove meat, sauté the following in the same pan:

1 onion

1 carrot

1 stick celery

4 cloves garlic

juniper berry, crushed

1 bay leaf

1 branch thyme

salt

pepper

-Deglaze with 1 750 ml bottle red wine.  Return beef to pan with the wine.  Slowly simmer over low heat or in a low oven until meat is tender, about 2 hrs.  Remove the vegetable pieces and puree them and add back into sauce.  Finish with red wine reduction to taste and winter vegetables.

To make red wine reduction:

1 750 ml bottle red wine

2 c port

1 c sugar

Winter vegetables: pearl onion, carrot, mushroom, celery, rutabaga

Truffle Vinaigrette

In blender mix:  3 egg yolks (or 3 T mayo to avoid raw egg)

1 T Dijon mustard

And 3 T white vinegar

Let mix and then drizzle in while running machine

1 ½ c truffle oil

½ c olive oil

Juice from a can of truffles

Salt, pepper

Taste for acidity, salt, pepper.  Add chopped up truffle.

Bread Pudding with Brown Butter Sticky Rum Sauce

2 c eggnog

2 c cream

½ c sugar

½ t nutmeg

1 t vanilla

6 eggs

12 oz dry bread in cubes

6 T butter to coat mold or cut on top in small pieces

1/3 c raisins or other dried fruit

-Boil cream & milk, temper in eggs, sugar and flavorings.  Strain through sieve and pour over bread cubes.  Oven 350F.  Pour into 9X13 inch baking pan and top with butter cut in small dice.  Bake until puffed and browned in a bain marie, about 30-40 mins.

Sauce:

1/4 c brown sugar

1/2 c whisky

1 1/2 c heavy cream

1 pinch salt

1 t vanilla

-Boil together and thicken until coats a spoon.

Flourless Chocolate Devastation Cake

1 9 inch cake pan

Heat oven to 325 F

Melt over simmering pan of water (not too hot!):

1 lb. 2 oz good quality bittersweet chocolate

1 + 1/3 sticks unsalted butter

Mix together by hand with a whisk:

10 eggs

1 1/3 c sugar

Combine chocolate mix and egg mix in a large bowl and mix thoroughly, then pour into greased 9 inch pan lined with parchment on bottom.  Bake in a water bath for 25-30 mins, until sides look dry but middle still shiny & jiggly.  Let chill overnight then release with a sharp knife and turn out onto cake plate, remove parchment circle and flip onto serving plate.

Pop-Up Dinner 11/12-11/13: Steak au Poivre

Please forward this video to 1:25 to avoid the beginning where everyone is getting oriented and lots of dogs are barking!

Recipes for the Pop-Up Dinner:

Classic French Onion Soup

Thinly slice enough onions to yield 8 c.  Put in a soup kettle with 3-4 T oil.  Cover pot and simmer 15-20 minds. Uncover pot, add fresh thyme branch or ½ t dried thyme, 1 ½ t salt.  Raise heat to medium and cook onions, stirring often, until they are a rich medium brown color.  It can take 45 mins, and it is the most important step for this soup.

Stir in ¼ c flour and cook a couple of minutes, stirring.  Add 2 qt veggie stock or water, 2 c white wine, 1/3 c soy sauce, splash of Port.  Simmer about ½ hr and season with salt and pepper to taste. Finish with croutons & grated cheese under the broiler.

Steak au Poivre

8 oz steaks

2 shallots, minced

½ c crushed peppercorns (we use mix of black and green)

1 c beef jus/demi glace

¼ c cognac

Salt, pepper

¼ c cream or sour cream

Press peppercorns into steak. Heat skillet on high and sear the steaks, peppercorn-side down, then remove from pan. Add a splash of oil to same pan then sweat the shallots. Flambee with cognac, add the jus, then reduce to thicken sauce. Add salt & cream at the end.

Lemon Tart Base 1 large tart

2 sticks soft butter

1/4 c sugar

2 T powdered sugar

1 t vanilla

2 1/4 c flour

1/2 t salt

Heat oven to 400F. Combine butter, sugars and salt until fluffy. Add flour to make crumbly mixture. Press into tart mold and bake completely

Lemon Tart Filling:

1 c lemon juice

2 T lemon zest

1 1/4 sticks butter

½ c cream

1 1/4 c sugar

4 eggs

2 yolks

½ t salt

½ t vanilla

Bring juice, zest, butter and cream to simmer. Whisk sugar, eggs, yolks, salt and slowly add hot liquid to temper. Pour back into pan and cook to thicken, until first bubbles appear. Add vanilla and salt off heat, pass through sieve and fill baked tart shell. Bake at 300 to set, about 10-15mins. Chill thoroughly before cutting.

Pop-Up Dinner 10/29-10/30 Braised Duck Leg with Spaetzle

Quinoa Soup
Dice the following vegetables: 1 large onion, 5-6 carrots, 3 stalks celery, sauté in olive oil until starts to brown. Add 3 qt water or veg stock to vegetables. Cut ½ green cabbage into pot, 1 small
rutabaga, half of a butternut squash and 2 cloves garlic. Add 1 ½ T salt, pepper, and 1 c rinsed quinoa. Add 2 small diced potatoes and more water if necessary. Check seasoning and doneness of vegetables. Finish with chopped fresh cilantro.

Braised Duck with Red Wine & Cranberry Sauce Serves 6
6 Duck legs
1 carrot, diced
1 celery, diced
1 onion, diced
1 head garlic, cut in half
1 qt veal stock or demi glaze
1 t tomato paste
1 bottle red wine
1 c port
1/2 c cranberry
Salt, pepper
4 juniper berries, ground
1 clove, ground
10 black peppercorns, ground
1 branch rosemary
1 branch thyme
1 branch sage
-marinate duck legs with vegetables, spices, herbs and red wine overnight. The next day, separate the meat from the vegetables and also the vegetables from the wine.
Season duck legs with salt and pepper. Heat oil in large, shallow pan and sear over high heat to brown on all sides. Don’t put too many pieces in at once or they will steam instead of brown. Meanwhile, boil the marinade wine in a saucepan on the side, when blood coagulates, strain and set aside. Remove legs, put 2 T plain oil and sweat the vegetables until browned. Add tomato paste and sauté one minute, add back the duck,
deglaze with port, add demi glaze and the marinade wine. Bring to boil, cover, and cook slowly between 1 ½ – 2 hrs. When cooked, separate the duck legs from the jus and strain the liquid.

Return to saucepan and reduce, skimming off the fat. Taste for
seasoning, and then add duck and heat together.

Spaetzle

500 g flour

100 ml seltzer

pinch nutmeg

3 T chopped parsley

8 eggs

Whisk together all ingredients smooth. Work it in the bowl with a wooden spoon to make a very stiff batter. Simmer a pan of salted boiling water, one which fits the bottom of a colander or strainer. Push the batter with a spatula through the holes of the colander, into the boiling water to make strands. (You’ll probably have to do a few batches). Once the strands/spaetzle rise to the top of the simmering water they’re cooked. Remove from the water to a strainer and let dry thoroughly. To serve, heat a heavy-bottomed saute’ pan with butter and toss in the spaetzle and get nice and crispy. Taste for seasoning.

Chocolate Mousse

1 3/4 c heavy cream, whipped to soft peaks

2 eggs

4 yolks

10 oz/300 g dark chocolate

1/2 c sugar

3 T water

Place eggs, yolks and sugar in mixing bowl with a wire whip and beat fluffy. place sugar and water in very clean sauce pan and add a pinch of salt, cook over high heat to 248F and drizzle onto whipping eggs. Let beat cold. Meanwhile, melt chocolate in a large mixing bowl over simmering water. When egg mixture is cool and fluffy, stop mixer. Add cream to chocolate, working quickly to mix in evenly. Add sabayon/egg mixture and gently fold in to keep maximum of air. If desired, add a splash of liqueur.

Chocolate Lava Cake

Greg Nesbit Photography

There are so many versions of this cake, and many places that claim to have invented it. This variation happens to be my personal favorite: the proportions are just right. I have to admit, I’m not a chocoholic. I’m a pastry chef who happens to prefer vanilla, or lemon, or fruit. It’s controversial. But I’ll eat chocolate, of course. It just has to be really good. And these cakes happen to be a snap to make, too (as long as you have some chocolate ganache on hand; or nutella, or peanut butter, or chunks of your favorite chocolate or a chocolate truffle, a spoon of jam…you can put whatever you like in the middle, really).

Lava Cake
Oven 375F Approx 6-8 mins., put 1 t ganache in middle
Makes 10
Butter 4 oz ramekins and line with sugar

Melt together:
150 g butter
195 g bittersweet chocolate

4 eggs
4 yolks

105 g. cake flour (or gluten free flour blend, I use Bob’s Red Mill 1-for1)
135 g powdered sugar
Pinch salt

Add eggs and yolks to butter and chocolate mixture. Sift dry ingredients and fold in by hand. Scoop half of the mixture into prepared molds, place a teaspoon of ganache (or see above for other ideas), then scoop the rest of the mixture on top to cover the ganache and bake until middle looks a little shiny still, just barely baked. Turn out when cool enough and reheat 10-20 seconds in the microwave to serve.

Chocolate Ganache

Bring 1 cup cream to a boil. Pour over 1 1/2 c chopped dark chocolate. When chocolate is melted, whisk smooth, then add pinch of salt & 1-2 T of your favorite alcohol (rum, brandy, kahlua, Bailey’s) (optional). Ganache keeps in the fridge 2-3 weeks, or in the freezer.

Cod Brandade

For all the tips and tricks to make the most delicious Cod Brandade, check out this video from our Facebook Live cooking series.

I always describe this dish to customers as “French Macaroni and Cheese” which makes no sense at all. Brandade has no macaroni – or pasta of any shape – and no cheese in it. But to me this great, classic Provençal dish has everything that Macaroni & Cheese gives me: creamy, warm, starchy comfort. Franck demonstrates this recipe on Facebook live and it really is easy to make, and has endless variations: you can add olives, sundried tomatoes, pesto, melted leeks or zucchini, a different kind of fish (salmon would be great). The traditional Brandade is made with Salt Cod (Brandade de Morue). To avoid the strong taste that salt cod can sometimes have, we make it with fresh fish, which we salt for about 1/2 hr to draw out some of the moisture, and then rinse. You can serve this as an appetizer, with crostini to spread it on, or let it cool and shape it into little balls, bread it and fry it to make delicious fritters.

Fresh Cod Brandade

1 lb fresh cod

2 -3 T salt

1 lb russet potatoes

Approx 3 c Milk, whole clove garlic, branch each thyme, rosemary

-Salt fish for 30 mins, then rinse and pat dry

-Boil potatoes in unsalted water until soft

-Bring milk, garlic & herbs to boil.  Cook fish in milk.

-Drain, finish mashed potatoes with milk from the stove

-Fold in fish, season afterwards.

-Bake in 350 F oven with filling, if desired

Home-made Potato Gnocchi

From our Facebook Live video series: these are the lightest, most delicate Potato Gnocchi. We learned this technique from reading Paula Wolfert’s recipes. She recommends keeping the potatoes as dry as possible at all times, to keep the gnocchi from getting weighed down by liquid. So this recipe is really just a technique, and a guideline. Have fun playing with it and doing your own variations!

Potato Gnocchi

makes approx. 40 1 inch square gnocchi

Bake 1 lb. potatoes fully (prick with a fork multiple times to allow steam to escape during the cooking

1 cup all-purpose flour

salt and pepper to taste

(add chopped herbs to taste, chopped olives or sundried tomatoes)

Peel the potatoes while they’re still warm, and put through a ricer or food mill to get a fluffy mash. Add salt, pepper and flour and knead together to a soft dough. Roll a piece of dough out into a long rope, about 1 inch wide, and cut with a sharp knife into 1 inch long pieces. Boil a large pot of salted water. Place the gnocchi in the water and wait until they float to the top. Take out of the water with a slotted spoon and place on a tray to cool. They can be frozen at this point (freeze on the tray, then remove to a container or zip lock bag). When you want to serve, heat olive oil in sauté pan and cook the gnocchi until crisp and browned.

Financiers, French Almond Cakes

From our recent Facebook Live video series! Here’s how to make these delicious, melt-in-your-mouth cakes. Easily works with all-purpose flour or a gluten-free flour blend (we use Bob’s Red Mill 1-for-1). Feel free to substitute for another nut; we love them with ground pecans, pistachios, or walnuts, too! A great way to use up extra egg whites, and this large batch can be halved, or the extra batter can be frozen and baked when you’re in the mood.

Financiers

450 g powdered sugar

375 g egg whites (large egg whites weigh 25-30 g each)

150 g almond powder/flour

150 g flour (see note above)

5 g salt

288 g beurre noisette/browned butter

First, you must make the browned butter so it has time to cool. This recipe comes together best when the ingredients are all around room temperature. Place about 340 g butter in a heavy-bottomed saucepan and bring to the boil. Keep an eye on the butter while it boils, then starts to brown. You need to use extra butter at this point because so much water will evaporate from the butter before it’s done; you will need to weigh 288 g for the recipe. If you have a bit left over, it’s delicious to use when you sauté fish or vegetables. Take the butter off of the heat when it’s golden and smells nutty (it can burn easily if you let it go too far, it will smell bitter and look black and is unusable at that point). Pass the liquid butter through a seive to strain out the butter solids that are browned on the bottom of the pan. Let cool then weigh what you need to proceed with the recipe.

Next, whisk together in a large mixing bowl the powdered sugar & egg whites. Add the flours & salt and whisk well. Then gradually add in the butter. The batter should rest in the fridge a few hours or overnight before baking.

Preheat oven to 400F. Grease your individual cake molds/mini muffin pans well. Fill molds 3/4 of the way, bake until golden brown and immediately take out of the molds when baked. Can soak the cakes in rum (or other alcohol) syrup: 1/2 c sugar, 1/2 c water, pinch salt – bring to boil. Off heat, add alcohol to taste.

Ramp Season is Here: Pickles & Pesto

Recently we did a video on how to cook with ramps that you can find in the woods this time of year. Franck made Pickles & Pesto with ramp bases and leaves:

Ramp Pickles

Enough of the bases/stems/white part of ramp to fill a pint jar, well cleaned 4-6 times

1/2 c honey

1 c distilled vinegar

1 t peppercorns

1 t mustard seeds

1/2 t chili flakes

1/2 t fennel seeds

1 bay leaf

1 1/2 t salt

Bring honey to a boil until it froths up. Meanwhile, pack the ramp stems into a hot, sterilized pint jar. Add spices to honey and simmer 30 seconds. Add vinegar and remove from heat. Pour over stems and close the jar. Let rest in the fridge for 2-3 days before eating.

Ramp Coulis or Pesto

2 c green ramp leaves, well-washed and drained

1 t chopped garlic

2 t olive oil

salt, pepper

1/4 c additional olive oil

optional: 1/4 c parmesan cheese, 1/4 c pinenuts or almonds

Heat a large saute pan extremely hot. Quickly add 2 t olive oil, then the garlic. Simmer 10 seconds, then add ramps. Quickly wilt the ramps in the pan, don’t cook too much. Should take 30-60 seconds. Immediately transfer to a blender and liquify with additional olive oil. If you’d like to make a pesto, add the cheese and nuts. Season to taste with salt & pepper. If you’d like to keep it very green, transfer immediately to a bowl which is placed over a bowl of ice to cool quickly. Store in fridge 3-4 days or freezer 1 month.

Reflections on Lobster & a Cook’s Life

I don’t think that employment in a 2-Michelin starred restaurant’s kitchen is really the dream that people might imagine it to be.  It’s certainly far away from anything I could have imagined before I worked my way through Le Gavroche in London in 1999.  It’s not just that it’s hot, or that it’s stressful, or that the hours are long, or the pay is low.  It’s that while you’re there, none of this matters.  It’s like a black-out situation where you start working and the only thing that is important is correctly doing your job; in my case, making desserts.  It’s incredibly strange.  Sometimes I’d have to tell myself as I attacked another crazy day, “It’s just dessert.”  It’s not like my work was critical to anyone’s life, well-being, survival.  But for some inexplicable reason, it was critical to mine.

So one Saturday afternoon in December, we were working.  Normally off on Saturday & Sunday, a skeleton team was required to come in an extra day that week to cater a dinner for the Queen’s jeweler.  Maybe you know that the Queen of England has her own personal jeweler.  This man hosted his Christmas party for 80 close friends and family for decades at Le Gavroche, complete with party favors at each place setting which were rumored to be extraordinary and expensive. 

The atmosphere in the kitchen was different that afternoon, lighter somehow. With just one menu to prepare there wasn’t the usual chaos.  My pears were already poached with star anise, cinnamon, cloves and mustard seeds; my Poire William sabayon cream was setting in the fridge.  I just had to make 80 pepper tuiles, paper-thin, spicy cookies that would balance in the cloud-like cream, and to sliver my pears and reduce their poaching liquid into a syrup to glaze them on the plates.  The usually grim, Scottish head chef even passed around a major surprise at one point: money! The restaurant wouldn’t be compensating us for the extra day’s work, but the munificent jeweler bestowed each worker with a crisp, new note: 100 pounds for each section leader & 50 pounds for each helper.  I was pleased by the warm feeling that bill aroused in my hand.  I felt appreciated & emboldened.

Silvano was the long-time manager of Le Gavroche’s dining room.  He was infamous in London dining circles.  A sharp, cool Italian, he barely glanced at the cooks unless there was an error.  Then you could expect to look up at a face frozen in fury – no words were even necessary but of course there would be some choice ones.  He was famous for his cruelty as much as his charm.  He was necessarily required to know the regular guests intimately – to anticipate their needs and preferences.  He could recognize an anonymous Michelin critic as they stepped out of their taxi onto the pavement in front of the restaurant.  He was the face of the dining room – pure control & elegance.

In my time at Le Gavroche I had never spoken to Silvano.  As far as I knew he had never acknowledged me either, a good thing for all concerned.  On the Saturday afternoon of the Queen’s jeweler’s party he stood casually at the pass – the counter where the chef sends the finished plates out into the dining room – and loudly spoke to no one in particular about the management meal for that night. Before every lunch & dinner service we prepared a separate meal to send out to the management.  For this special day, a yearly ritual and apparently a tradition, the management was to eat the lobster that was going to be the main course for the party.  “But Michel won’t be here for the management meal” Silvano bemoaned theatrically.  “His daughter is playing a match and he’s not arriving until 6.  Who is going to eat his lobster??”

“I will!” the joking response flew out of my mouth across the white-tiled kitchen before I could stop myself.  A silent pair of hands and feet who had skittered through the kitchen 5 long days & nights each week for nearly a year, I had barely spoken to anyone if it wasn’t necessary the entire time. This was completely against my normally hyper-social nature, but it was necessary to get through the job. Now here I was joking around as I dared to look up into Silvano’s ice blue gaze directly.  He smiled. And he replied, “Alright, good” and walked away. I turned back to my marble table and my pears, blissfully alone in that normally-crowded space for a change.

My boyfriend, Franck, the sous-chef and the reason I was working in this crazy place to begin with, startled me a bit later when he popped his head around the wall into my pastry corner and said “Your lobster is served.” “What are you talking about?” I replied, incredulous.  “Your lobster, you told Silvano you would eat the management meal with him today. It’s ready, go eat.” I felt panic tighten my stomach. I had no idea where I was even supposed to go.  Where did the management eat the meals we put on the pass for them twice a day? I looked blankly at Franck. “Where do I go?” “In the dining room, of course.” Obviously.

I had never seen the dining room of the restaurant.  In one year I had never had any reason to look through the door at its lush, burgundy velvet curtains, its famous artwork on its silk-lined walls and the heavily draped tables. Each table sported a unique sculpture, whimsical animals made of antique cutlery, and was set with gold-trimmed French porcelain. Each Limoges plate was ironically decorated with a small, painted figure of the urchin boy, the rebel, the Gavroche, from Hugo’s “Les Miserables.” I stood unsteadily at the threshold in wrinkled, stained chef’s whites and I took it in: rich, luxurious, intimidating. I didn’t want to walk further. I wanted to be back in the kitchen. That site of anxiety, exhaustion, and humiliation was truly the place where I felt comfortable. I didn’t want to sit with this scary man and share a meal. But there was a table set for two in the corner on a cozy banquet, a bottle of Evian water, two crystal glasses, and two plates each bedecked with a steaming, glistening, butter-laden lobster. I slid onto the velvet cushions, inhaling the perfume of garlic and herbs mingling with butter & lobster. This might not be so bad. I looked up at Silvano and smiled. Who gets to do this? What other cook has actually come through the kitchen door into this legendary dining room, sat and eaten a proper meal here? It was surreal. Silvano chatted with me. He might have even been nice but I really didn’t register anything he said. As I tasted my first forkful of that ethereal lobster I honestly was lost in my own private heaven. It was the most luscious and delicious bite of my life. It was beyond anything fabulous you have ever tasted yourself. It was the taste of survival, of success. The crushing feelings of never-ending work and never-attainable perfection that had weighed on me, the constant tension and frantic sense of inadequacy that haunted me, all slipped away as I lost myself in my lobster.

Just as my plate was sadly emptying, Chef Michel arrived and flopped down on the banquet next to me. If he was surprised to see me there he didn’t show it. He looked pleased to see me, completely out of place; my face no doubt awash with pleasure and satisfaction.  We chatted too.  All awkwardness had melted away on this strange day. After working so diligently for a year, I wasn’t seeking their approval. I knew that I had done what was expected of me, and had more than done what I had ever expected of myself. I realized that in order to work at this level of intensity I had nearly checked out of normal society for a year, rarely calling anyone, too exhausted to socialize on the weekends. I stumbled into the kitchen before sunrise and left after midnight. Insults and cruel jokes and orders were constantly hurled around me. I slept-walked home to a hot bath and into bed and an alarm woke me 5 hours later to get up and do it again. I had completely lost touch with myself, my desires or pleasures. I was completely detached from any sense of the pleasure that my own work was giving to the people just on the other side of that kitchen door.

I returned to my station, smiling as I remembered what it felt like to be really happy for the first time in months.  The transformative power of food. Nothing became easier after that; in fact the holiday season is the most crushing moment of the year at that restaurant.  But I’ve never been the same, really, and if anyone wants to know, Roasted Lobster with Garlic Butter is my favorite dish.

Roasted Lobster with Garlic Butter

The Garlic-Herb Butter recipe makes a lot. You can easily halve the recipe, but I would recommend making the whole batch and freezing some in smaller containers. This butter is so good, the balance of garlic, parsley and shallots is perfect. You can use it on other fish or shellfish, either as you roast it or as a finishing touch, and it’s also great with vegetables, particularly mushrooms. It’s an easy way to make some roasted cauliflower or pan-fried mushrooms absolutely fantastic! We recommend using a scale to get the amounts just right every time.

Garlic-Herb Butter

1pound soft butter

30 g (1oz) shallots

20 g (5-6 cloves) garlic

50 g chopped (flat or curly) parsley (Wash parsley thoroughly and squeeze it in a dishtowel to take out the moisture. Remove all leaves from stems and chop them finely before adding to the food processor with the other ingredients to incorporate the parsley evenly and not make your butter super green in the machine)

Splash Pernod

Salt & pepper – to taste (you must taste before removing from the processor)

Place shallots and garlic in food processor and pulse to chop, then add parsley and mix everything thoroughly together.  Add butter and seasonings and pulse to combine. You can chop everything by hand and mix in a large bowl, too. You don’t need a food processor.

For the Lobster:

Bring a large pot of water to the boil with a generous amount of kosher salt (Franck says the water has to taste “like the sea” in order to have enough salt). Place 1 1/4 lb. lobsters (1 lobster per person) whole into the water, cover and wait until the water comes back to the boil. Now you must time carefully 6 minutes to blanch the lobsters. This is just the right amount of time for the lobsters to cook enough to remove all of the meat, and then to roast in the oven with the garlic butter and not be overcooked at the end. Have a large bowl of ice handy and after 6 minutes, use a tongs to remove the lobsters directly into the bowl of ice. The ice will stop the cooking and cool them down so you can handle them. Preheat oven to 375F. Now for the fun part: Each lobster must be cut open vertically down the middle, using a big, sharp knife & starting at the head to get your knife right in the middle. All of the meat should be removed from large leg & claws, the tail. Line the body of the lobster with 3-4 teaspoons of garlic butter all along it (we find that a teaspoon is best to get the butter into the shell). Place all of the meat of that half of the lobster back into its shell: the tail and all of its claw meat. This is what makes this dish so decadent: not only is the lobster cooked in the most delicious garlic butter, but you don’t have to do any messy work when you’re eating it, everything has already been done. Top the meat in the lobster shell with 3-4 more teaspoons of garlic butter all along it (you can always melt more and offer it on the side if you feel that the lobster meat could be drenched further!). Place the lobsters in the hot oven to roast, about 10 mins. You know that they are done when the butter is sizzling. Serve with plenty of bread.