We have eaten in our share of "Celebrity Chefs" restaurants, never a bad choice but never a choice to one of Wolfgang Puck's. Was right across from it in Caesar's Palace, but we were there for Emeril's Raw Bar and B.Flay's Mesa Grill. You know the old saying, next time. After 7 trips to Vegas, there may never be a next time. We are entering the last phase of our travels and there are so many places yet to explore.
I do know he is famous for his lobster dishes, so when two things happened at the same time, I knew where to go for inspiration.
What am I yabbering about? What else, but my anniversary and a sale on lobster tails! Who wouldn't take that as a sign of good things to come. I'm surprised you didn't guess that!!
The Nudge is on a lobster kick this month, from lobster mac n cheese to lobster and crab cakes, so it was only natural he quickly agreed to lobster tails for our Anniversary dinner.
I knew right where to get the recipe for a very special lobster dish, Wolfgang's site.
His Lobster with Sweet Ginger is famous, so that was what I was going to cook.
For all of you who think I should have been fair to let him pick the dish, I did give him him two choices, this one here and this one there. Both were different enough but sounded delicious nevertheless and the best thing of all, I had all the ingredients either way, no trip to the store in a torrential downpour (but if not, he would be worth that trip).
Instead of whole lobsters, we bought 4 ounce tails (included the shell). Unless I need lobster shells for a bisque or am hosting a New England clam bake, we both feel whole lobsters are a waste of money.
As with most of Wolfgang's recipes, it requires a few steps but if you prep your ingredients ahead of time and read the recipe a few times, the whole process comes together easily and a few things can be done ahead of time and while the lobster is in the oven, the final sauce is done when the lobster is done.
The whole process takes under 30 minutes.
The sauce sounded to die for so it was only natural to make a small amount of brown Basmati rice to soak it up and simple grilled zucchini slices...yum!
If you are wondering, I made a Bailey's Irish Cream Chocolate Mousse for dessert.
I only wish it was a better weather day.
Lobster with Sweet Ginger
Makes: 2 servings
* 1 piece fresh ginger, approximately 1- inch
* 2 cloves garlic, minced
* 3/4 cup plum wine, divided (I used sake)
* 2 tablespoons rice vinegar
* 2 tablespoons peanut oil
* 1 (2-pound) lobster split lengthwise (I bought tails)
* 2 tablespoons unsalted butter, divided
* 4 scallions cut into 3/8 inch slices
* 1 teaspoon curry powder (we don't like, so omitted)
* 1/4 cup dry white wine
* 1/2 tablespoon chili flakes
* 1/2 cup fish stock, clam juice or base
* 1/2 cup cream
* 1 tablespoon balsamic vinegar
Preheat the oven to 500 degrees F.* Salt and black pepper, freshly ground
Wolfgang Puck: This dish will dazzle your guests and make you look like a superstar in the kitchen. The flavors are strong and complex. When you present the lobster you can either place it on individual plates or on a large platter for family style. It’s the type of dish that you reserve for a really important night.