We bought lobster tails which my husband was in charge of cooking. He had trouble getting the lobster to 160 degrees in the butter. We thought this technique was a little more complicated than it needed to be. I couldn’t get pass the amount of butter, we did not use 6 sticks of butter but 4. A pound seemed enough. We also made lemon-steamed spinach (page 331) that Dorie suggested. It was a great meal and enjoyed by all.
Those of you on Facebook saw this picture already. Mary is very organized and timely in her photos. We had a fabulous lunch hosted by the lovely Susan and John Lester. I had a great time meeting fellow Doristas and I didn’t want to leave.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. To see what the others did go here.