RecipeMuncher

Yesterday, I cooked lobster for the first time. My friend Chris wanted to spend an afternoon cooking and he’s not one to skimp and save when it comes to ingredients, so we faced a truly decadent meal of lobster* followed by roast grouse followed by four different types of cheese. Over a glass of wine, we pondered how to dispatch them. I was the only one in our party of three to consider the freezer method. The RSPCA recommends 2 hours at -20C. I was even willing to get all cheffy and put (...)