Valentine’s Day Dinner (A Day Later)
The evening menu started with some MAK smoked salmon from several months ago. This is how I can say at least part of the meal was done over a grill. I made the smoked salmon tartare based on an Emeril Lagasse recipe from the Food Network. Basically, 2 teaspoons of minced red onion, capers and olive oil. Followed by 1 teaspoon of lemon juice and some black pepper. The salmon tartare ready to be put on some Triscuits.
Here are some tartare Triscuits made up with a small dollop of sour cream with a little dill on top.
Two nice lobster tails, ready to be taken out of their shells.
My bowl of angel hair pasta, with a light drizzle of lemon olive oil covered with lobster tails pieces cooked in butter.
A nice libation with dinner, Prosecco. Perfect balance with the richness of the lobster, IMO.
Clean plate!! BUUURP!!
A really nice meal. Rich, but nice.
Art
I think I need a nappy poo!!
