Creamy Lemon Lobster Fettuccini

You may remember a few weeks ago that we put our chef skills to the test and made homemade fettuccini. We have to admit that even after Jamie’s famous pasta fail in culinary school, the homemade pasta process is a lot of fun and really not too difficult if you give it your full attention. That is why we decided to make it the main event of our 2021 Valentine’s Day Menu! It’s a fun bonding experience for a couple’s night in and a great activity to do with kids of all ages. There is something so satisfying about seeing your homemade pasta on a plate, even if it looks a little less perfect than restaurant quality.

To take things up another notch, we have made this preparation of pasta by incorporating lobster and a decadent cream sauce. It is Valentine’s Day, right?! We are pretty much obsessed with this recipe and we know you will be as well. Adding lobster, an ingredient that we don’t cook with often, to our homemade pasta and a creamy lemon sauce… .. well, let’s just say we are overwhelmed with food joy. If you don’t have easy access to live lobsters, you can buy lobster tails as an easy option for this recipe. Be sure to also take a look in the freezer section of your grocery store; Whole Foods sells frozen lobster meat that is delicious and had quite a bit of claw meat – our favorite!

Creamy Lemon Lobster Fettuccini

  • Servings: 2
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Our decadent lobster pasta for two! The perfect addition to your Valentine’s Day celebrations.

Ingredients

  • 1 recipe of our homemade fettuccini, or 1/2 lb fettuccini
  • 12-16 oz lobster meat (thawed if frozen), or 3 lobster tails (thawed if frozen)
  • 1 1/2 cups dry white wine
  • 4 tbs salted butter, divided
  • 5 large sprigs of thyme
  • 2 lemons (the second lemon is for garnish and optional)
  • 1 shallot, minced
  • 2 gloves of garlic, minced
  • 1 cup heavy cream
  • salt and pepper to taste
  • fresh parsley for garnish, optional

Directions

  1. Put the white wine, 2 tbs of butter, and thyme in a medium sized sauce pot. Squeeze the juice from the lemons into the pot and add the lemon rind to the pot as well. Bring the pot to a low simmer and add the lobster meat. If you are using lobster tails, poach the lobster tails in their shells to get extra lobster flavor. Poach the lobster tails for about 6 minutes – until just warmed through. It is okay if the lobster is undercooked at this point, as it will be cooked again later. After the lobster has warmed, remove it from the pot with a slotted spoon and set the lobster meat aside. Remove the lemon rinds and pour the wine sauce into a bowl and reserve it for later.
  2. Use the same pot to heat the remaining 2 tbs of butter. Add the shallot and garlic and cook until caramelized, about 4 minutes. Add 1 cup of the wine sauce to the pot and let that liquid reduce by 1/3 up to 1/2 over medium heat. When the liquid has reduced, remove any thyme or lemon that is in the pot, and add the heavy cream. Give everything a good stir and let the cream sauce come to a slow simmer. Add the lobster back into the sauce and let the sauce reduce again over the lowest heat on your stove while you cook the pasta.
  3. Bring a large pot of salted water to a boil. If you are using our fresh fettuccini recipe, cook the pasta for about 3 minutes, or until al dente. If you are using a packaged pasta, cook to the lower time of the cooking instructions. Reserve some of the pasta water before draining the pasta.
  4. Put the pasta back into its cooking pot and add the lemon cream sauce to the pasta. Gently stir it to combine all of the ingredients and to let the pasta absorb the sauce. If the sauce seems too thick, add a little pasta water to thin it back out to your desired consistency. Season to taste with salt and freshly cracked black pepper.
  5. Serve the pasta in two large bowls. Top with fresh parsley and additional lemon slices, if desired.


Valentine’s Day Cheese Board For Two

When coming up with our 2021 Valentine’s Day Menu, we admit , we were feeling a bit indulgent. We know that most couples will be spending Valentine’s Day in their own homes this year, so we wanted a meal that felt decadent and different than just an average weeknight dinner. We are starting our menu with the appetizer course, a cheese board for two. The best part of this cheese board is that the ingredients fit seamlessly to be an appetizer or a dessert board depending on your preferences. As with all cheese boards, you can mix this up however you like, and we encourage you to use ingredients you already have at home. As an appetizer, we recommend more savory ingredients like bacon jam and mixed nuts. For dessert, you can incorporate chocolate, candies and any other sweet treats you crave.

Valentine's Day Cheese Board

  • Servings: 2
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The perfect appetizer or dessert cheese board for two!

Ingredients

  • 1 small brie wheel
  • 1 brick sharp white cheddar cheese
  • 1/4 – 1/2 cup raspberry or strawberry jelly
  • grapes
  • strawberries
  • raspberries
  • blueberries
  • peanuts
  • chocolate chips

Directions

  1. Prepare the cheese. Using a heart shaped cookie cutter, cut out a heart in the center of the brie wheel. Discard the heart (by eating in while you prepare the board) and place the brie in the center of your cheese board. Cut out “I” and “U” shaped letters from the cheddar cheese brick. Place them on each side of the brie wheel.
  2. Assemble the cheese board. Surround the I ❤ U with the grapes, strawberries, raspberries, blueberries, peanuts and chocolate. We like to have a mix of the foods all over the board to have a range of color and texture throughout. Be sure to incorporate the snacks you like and enjoy with your loved ones!


Reverse Seared Ribeyes

We filmed our first Instagram Story recipe making these reverse seared ribeyes and our followers were sliding into our DMs like crazy trying to get that steak! We wanted to give everyone the full recipe on the blog because cooking steaks with the reverse sear method is a fool proof way to have a fantastic steak. For those that don’t know the process, reverse searing is cooking a meat at a low temperature in the oven (200 degrees) for an extended period of time (approximately one hour) and finishing the cook by searing the steaks at high heat before serving. This is similar to the sous vide method but with less equipment. Although it takes longer to prepare, the benefit is a much more controlled cook on the steak. Instead of having a steak with a charred outside, pink outside layer and red center, these steaks are evenly cooked through to your desired temperature. If you are uncomfortable cooking steaks on the grill, this is a great way to get your feet wet.

Reverse Seared Ribeyes

Makes: 4 servings

Prep Time: 1 hour Total Time: 1 hour 10 minutes

Ingredients:

  • 2- thick cut, bone-in ribeyes at room temperature (at least 1 inch thick, closer to 2 inches thick is preferred)
  • salt and pepper
  • 2 tbs butter
  • 2 cloves garlic
  • 2 sprigs thyme

Directions:

  1. Preheat the oven to 200 degrees. Pat the steak dry with paper towels and season the steak generously on all sides with salt and pepper. Place the steak on a baking rack on top of a cookie sheet and cook in the oven for approximately 1 hour, or until your desired cooking temperature is reached (see note below).
  2. After 55 minutes have passed, heat a cast iron pan over medium-high heat. Do not add anything to the pan, you just want it to get nice and hot so that the steaks are seared correctly.
  3. When the steaks are finished in the oven, remove them and set them next to the cast iron. Add 1 tbs of the butter, the garlic, and the thyme to the pan. Give everything a quick swirl before adding the steaks. Sear all edges of the steaks for 2-3 minutes per side.
  4. Reverse seared steaks do not need to be rested. Remove from the pan, slice, and serve.

Note: The thickness of your steak will determine how long the steaks need to be in the oven for, and that is best measured with a meat thermometer if you have one. If you prefer the steaks medium-rare, cook in the oven until the steaks are about 115 degrees. If you prefer the steaks medium, 125 degrees. Searing the steaks in a cast iron will bring the final temperature up to the appropriate place (130 and 140 degrees, respectively). A general guideline if you don’t have a meat thermometer is that a thinner steak (1 inch) will cook about 50 minutes, a steak closer to 2 inches will cook about 60 minutes, and a thick thick steak (2 1/2 inches+ will cook closer to 80 minutes in the oven.


French Onion Soup

We recently went to dinner at a friend’s house to see him after he had spent time abroad in Paris. Having visited Paris last year, it was so great to reminisce about all of our respective Paris memories, and we were quickly reminded that we hadn’t recreated any of our favorite dishes since we returned. Inspired by the French Onion Soup our friend Stryker made, Tuck’s mom set out to create her version of the classic soup. We can’t think of a better way to warm up on a chilly winter day than a bowl of French Onion Soup and insanely cheesy Gruyere toast.

French Onion Soup
Makes: 4 entree servings, 6 appetizer servings
Cooking Time: 2 hours

Ingredients:

  • 5 large yellow onions
  • 2 tbs butter
  • 2 tbs olive oil
  • 1 tbs Dijon mustard
  • 1 tbs Worcestershire sauce
  • 3 springs fresh thyme
  • 3 tbs flour
  • 1/2 cup white wine
  • 6 cups beef stock
  • salt and pepper to taste
  • 1 baguette
  • 2 tbs butter
  • Dijon mustard (optional)
  • shredded Gruyere cheese

Directions:

  1. Use a mandolin to slice the onions horizontally into thin slices. BE CAREFUL and always use the hand guard when using your mandolin!!
  2. Heat the 2 tbs of butter and 2 tbs olive oil in a large soup pot. When the butter is melted, add the onions to the pot. Sprinkle them with a bit of salt and toss well to coat them with the oil and butter. Now is the time to be patient. Reduce the heat to medium-low and let the onions caramelize- this can take up to 90 minutes. Give the onions a good stir every 10 minutes or so, so that a new layer can reach the heat and start to brown. If the bottom of your pot is getting too brown, reduce the heat as necessary. The onions will be sweet and caramel colored when this step is complete.
  3. Add the Dijon, Worcestershire, and thyme to the pot. Add the flour and give everything a good stir, so that the flour gets incorporated with the onions. Increase the heat to medium and let the flour toast up and brown.
  4. Add the wine to the pot, stirring well until it is absorbed. Once the wine is absorbed, add the stock in batches, stirring between each until the liquid is completely absorbed. When all the stock has been added, increase the heat and bring the soup to a boil. Once the liquid is boiling, reduce the heat and cover.
  5. While you finish cooking the soup, turn your broiler onto high. Cut the baguette into large, thick slices. Lather each with butter, a pinch of salt and pepper, Dijon mustard (optional if you like mustard), and cover with the shredded Gruyere cheese. Place on a cookie sheet and cook under the broiler for about 5 minutes, or until the cheese is bubbly and browned.
  6. Pour the soup into bowls and place a Gruyere toast on top. Serve immediately.

Chocolate Covered Strawberries

Nothing says “simple elegance” like a good chocolate covered strawberry. We love this simple dessert for our Academy Awards celebration this Sunday because they can be made in advance and our guests can pick on them as they watch the show. No silverware and extra dishes necessary! The key to taking your strawberries to the next level is in the decorating. Going the extra mile of using both dark chocolate and white chocolate really gives the strawberries a necessary contrast in colors.

Chocolate Covered Strawberries

Makes: 18 strawberries

Prep and Decorating Time: 30 minutes   Cooling Time: 30 minutes  

Total Time: 1 hour

Ingredients:

  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • 18 small to medium strawberries, rinsed and dried

Directions: 

  1. Put the dark chocolate and white chocolate in separate metal bowls.
  2. Fill a small sauce pot with an inch or two of water and put over medium high heat. Bring the water to a very light simmer and put the chocolate bowls over the water one at a time, until the chocolate is melted. Stir the chocolate as it melts, and once you’ve removed it from the water, to help distribute the heat evenly. Place the bowls on a kitchen towel to keep them warm and reheat over the water as necessary.
  3. Place a sheet of parchment paper on a cookie sheet.
  4. Dip half of the strawberries in the white chocolate and place them onto parchment paper. Dip the other half of the strawberries in the dark chocolate and place them onto parchment paper. Let the strawberries sit for about 10 minutes so that the chocolate can set. If you want to put them in the refrigerator to expedite the process, that works as well.
  5. Make two paper cones out of parchment paper. Take a piece of parchment paper and fold it into a right triangle. Use a scissor to carefully cut along the long end of the triangle, forming two separate right triangles. From there, follow this steps in this tutorial to make two paper cones.
  6. Use a paper cone to decorate the strawberries. Fill one of the paper cones with the remaining dark chocolate and the other with the white chocolate. Gently squeeze the cone to release the chocolate in a drizzle over each strawberry, drizzling the white chocolate on the dark chocolate strawberries and vice versa. Let the strawberries sit for at least 30 minutes so the chocolate can set, or put in the refrigerator for 15 minutes to expedite. Serve at room temperature.