Chateaubriand in the same style as this (click) but the sauce is clarified, I didn’t like the color the first time around so I fixed it.  I seasoned the steak this time with Himalayan pink salt. The sauce was finished with a white truffle oil.

The lobster mashed potatoes are a monster. Potatoes mashed, then a lobster stock is folded in with butter and heavy cream with a touch of Himalayan pink salt…..hit it with an immersion blender, wanted them to stay flat and be minimal to highlight the pieces of lobster.  The lobster on top of the mashed potatoes is from the tail, I lightly poached it in clarified butter then salted it and broke it up into equal pieces.

The asparagus and eggplant were sauteed……I think I’m spelling that wrong…oh well….my attack on the English language and grammar continue.

Thanks again Bob and Bonnie for coming to West Seattle for dinner.  I had a great time cooking for you, as always.

Bob  and Bonnie Dinner 3 of 3