For those of you who DON’T want diet food, I have a very delicious and accordingly waistline-unfriendly lobster dish. If you want something absolutely decadent (read: Valentine’s Day) but don’t want to spring for ho-hum, expensive lobster, fresh lobster meat can be purchased in 6-oz containers (entirely claw meat, and entirely enough for two people) for about $10. This recipe is super quick but tastes like it took forever. There’s one catch: don’t leave it unattended! The mixture of butter, cream, and egg yolks will curdle in no time.

To start, melt 1/2 stick butter in a skillet. Add the lobster meat, cook over medium-low for about two minutes. Add two tablespoons of cooking sherry and three tablespoons of brandy, cook for another two minutes. Remove the lobster with a slotted spoon, set aside. Add a cup and a half of heavy cream, 1/4 tsp nutmeg, 1/2 tsp of cayenne, and a dash of red pepper flakes. Stir occasionally until mixture is reduced to about a cup (this should be about 5 mins. If it’s bubbling like crazy, the heat is too high). Whisk in 4 egg yolks, and whisk CONSTANTLY for about 5 minutes. Stir in lobster and serve over angel hair pasta, and you’re done!

We had this last night with Talbot Logan Chardonnay, which is a fantastic white for $20…I know it’s a little steap, but it’s my absolute favorite and a certain someone picked it up as a surprise.

Anywho, I’m off to make mustard-glazed chicken…if it’s a success, I’ll let you all know!