I saw some feisty lobsters at the grocery store this afternoon and bought them on impulse. When I got home, I googled for Thomas Keller's Butter Poached Lobster recipe, and found the following webpage which shamelessly copies an old NYT article:
http://labellecuisine.com/Archives/surprise/Thomas%20Keller%20-%20A%20chef%20invents%20a%20lobster%20dish.htm
Why did I post this? Because Florence Fabricant describes Keller's lobster like this:
http://labellecuisine.com/Archives/surprise/Thomas%20Keller%20-%20A%20chef%20invents%20a%20lobster%20dish.htm
Why did I post this? Because Florence Fabricant describes Keller's lobster like this:
What else can you compare to Hermès?“The recipe hit bookstores in 1999, and since then butter-poached lobster has spread from its original home in the Napa Valley to restaurants across the country and as far afield as Vancouver, the Bahamas and London, sometimes in variations that Mr. Keller would scarcely recognize.
"Now, threatening to become as commonplace as a tuna tartare appetizer or a molten chocolate cake dessert, the dish is achieving status as a main course, like a culinary Birkin bag."