Truffle-Encrusted Lobster France: At a Michelin-starred restaurant in Lyon this dish features a live 2-pound lobster roasted and encrusted with freshly shaved Périgord black truffles. The truffles sourced during peak season can cost over $1000 per pound and several ounces are used per serving. The lobster is basted in brown butter and herbs then plated with truffle-infused mashed potatoes and a reduction of cognac and cream. The aroma is intoxicating and the flavor deeply earthy and sweet. The high price reflects the truffle’s scarcity the labor of hand-shaving and the luxury of fresh Atlantic lobster. It represents French culinary grandeur where seasonal treasures are combined with classical technique to create a dish that is both opulent and profoundly flavorful.
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