We had a friend from Maine for dinner over the weekend, fresh off the east coast. He took a hot bath and headed straight to the dinner table, literally! Yes, we finally did it, we always thought about cooking a live Maine lobster but just never got around to it. He weighed about 1 1/3 pounds and as he rode home with us, we were hoping we had a big enough pot. Turned out our Le Creuset French Oven worked just fine.
We decided to keep it simple and let our crustacean friend do the flavor talking, served with a side of melted butter lemon dipping sauce and garnished with fresh dill. The texture was firm and the meat had a light sweetness made lustrous from the velvety citrus glaze.
Also on stage was a heaping bowl of Mussels and Clams soaked in a saffron-infused white wine broth. We followed this Epicurious recipe and tweaked it by adding clams and substituting light coconut milk for the cream.
The marriage of flavors proved to be divine, elegant, smooth and creamy. The mussels and clams were cooked to perfection, and the alluring coconut saffron broth radiated exoticness found only in a far away land.
This dynamic dinner duo made our taste buds raise the white flag with gusto, surrendering to this powerful force of lusciousness.