Monday, February 14, 2005
So tonight I'm trying to recreate something Cyn and I had a few years' back at Le Cinq, a restaurant in Paris: (whole) lobster and (whole) chicken, steamed together, with a sauce (I don't know what the sauce was, but I'm shooting for something like a remoulade). I'll probably just use a couple lobster tails and some chicken leg/thighs, though. Also, steamed asparagus and heart of palm salad. Chocolate covered strawberries for dessert. And a Petit Syrah (I know it's a red, but Cyn doesn't drink white, and besides, it's a fairly light red and the lobster and remoulade are rich, anyway).