tag:blogger.com,1999:blog-7604581242987384654.post3376647140986888506..comments2023-07-02T04:50:34.517-04:00Comments on The Thirsty Foodie: Cooking the 'French Laundry Cookbook' part 1Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7604581242987384654.post-72764693240345200462009-02-24T07:57:00.000-05:002009-02-24T07:57:00.000-05:00SaraI'm definitely not throwing this recipe out of...Sara<BR/><BR/>I'm definitely not throwing this recipe out of bed, in fact maybe the tone of the post was a bit off, but I loved this dish in all its creamy glory. I'm just disappointed my execution was off.<BR/><BR/>As for the lobster, I was raised in New England, so when it comes to lobster it has to be whole. The thing I love about this recipe is that you end up using pretty much the entire Jasonhttps://www.blogger.com/profile/04671369586543094930noreply@blogger.comtag:blogger.com,1999:blog-7604581242987384654.post-66384093660798611362009-02-23T23:18:00.000-05:002009-02-23T23:18:00.000-05:00Well Jason, I certainly would not throw this dish ...Well Jason, I certainly would not throw this dish of creamy lobsterness out of bed. Having clarified lobster butter is definitely a silver lining, you should use it to fry up some sort of savory pancake(potato and onion, zucchini and onion, I am sure you can think of 10 other delicious combos). Those are some nice looking lobster pieces. Did you cook a whole lobster yourself or buy the meat? <BR/Unknownhttps://www.blogger.com/profile/07972354911003082561noreply@blogger.com