The pile of freshly shelled lobster meat in my seafood pot-au-feu includes a perfectly intact whole claw. I dunk a chunk of lobster in the savory broth at the bottom of the bowl and slurp it, still dripping, into my mouth. Mixed in with the lobster are some sweet braised shallots as well as some neatly halved scallops. The seafood broth at the bottom of the bowl is flavored with lemongrass... More >>>
It's a challenge to figure out why Gadsby calls this dish
"foie gras three preparations
yesterday-today-tomorrow." It's harder still to figure out
what to drink with it.