Traditionally, potpie is a homey comfort food. Lobster, on the other
hand, is reserved for special occasions. Put the two together and you
have chef Michael Mina’s signature masterpiece that’s both elegant and
indulgent. “It’s a two-pound lobster that is done in a brandy cream
sauce with a little bit of truffle when they are in season,” he says.
“It all goes into a pot with puff pastry over the top and then it’s
baked in the oven. Read more
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