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4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
There is a lot to do here, and many ingredients to gather, but the result is a lobster dish with a lovely, rust-brown sauce and a deep, mysterious flavor that will keep everyone guessing. None of the techniques is difficult, and you can prepare everything in advance, waiting until the last minute to sauté the lobster meat, toast the bread, and give the broth its final seasoning.
A simple salad will complement this; try Beet and Ginger Salad or