I have noticed that if ingredients in a recipe tend to be pricey — as is the case with lobster tails — chefs tend to develop presentations to feature them. However, if you take the challenge to use lobster in a more ‘supporting role’ then I think you can really bring out it’s wonderful and tasty nature and it’s real beauty.
There are a few lobster pie or lobster quiche recipes on the net and most of them are relatively bland, some with virtually nothing added to distract from the subtle taste of lobster… some recipes come with virtually no spices.
This recipe is very different and filled with spices and various herbs, vegetables and sauteed in Sherry . Of course there is nothing wrong with preparing a wonderful dessert to complement the meal… and Baklava provides just the right sweetness for the occasion!
It was a good day to celebrate.
Roger Freberg