Part of our order with D'Artagnan was two 6-oz Wagyu filets and two 6- 7-oz lobster tails. Gourmet Chef Elaine cut open the lobsters, boiled them for two minutes, and low-broiled them for another two minutes. The filets received the normal treatment of four minutes in a cast-iron skillet, followed by four minutes in a 425-degree oven. Add a little melted butter and we're eating like royalty.
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