Visitors can check out the Forum FAQ by clicking this link. You have to register before you can post: click the REGISTER link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. View our Forum Privacy Policy.
Want to receive the latest contracting news and advice straight to your inbox? Sign up to the ContractorUK newsletter here. Every sign up will also be entered into a draw to WIN £100 Amazon vouchers!
but I don't use tarragon and normally make a light creamy Béchamel sauce to go with the lobster rather than the salmon and scallop mousse, as I love the taste of lobster.
I have tried some cheesy sauce ones but I find it overpowers the delicate flavour of lobster.
I also make my own pasta from scratch - that's the secret. And get yourself a ravioli cutter!
If you think my attitude stinks, you should smell my fingers.
While I love lobster ravioli - had it properly once although Ask do a passable crayfish one - it seems a bit of a waste. With something like lobster or really good steak, I like it to sit on the plate unadulterated.
Maybe if I could afford them every day I'd change my mind!
While I love lobster ravioli - had it properly once although Ask do a passable crayfish one - it seems a bit of a waste. With something like lobster or really good steak, I like it to sit on the plate unadulterated.
Maybe if I could afford them every day I'd change my mind!
My fave way too - as some of us had in the Hawksmoor.
Only Dim Prawn can afford lobster as part of his five-a-day!
If you think my attitude stinks, you should smell my fingers.
I know lots of people love lobster but I prefer a well dressed crab any day of the week. And as for snow or spider crab legs....there's a serious Mmmmmmmmmmm.
...my quagmire of greed....my cesspit of laziness and unfairness....all I am doing is sticking two fingers up at nurses, doctors and other hard working employed professionals...
Comment