Lobster, chocolate tart and more recipes to spice up your V-Day
Recipe for romance: Lobster salad, chocolate tartPlay Video
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Valentine's Day is coming up and with that are expectations of a romantic dinner. You won't disappoint with these recipes from chef Ryan Scott: Lobster salad, chocolate ginger chili tart and basil pomegranate cucumber cocktails.
- 3 ounces vodka or gin
- 2 basil leaves
- 1 tablespoon pomegranate seeds
- 1/2 ounce simple syrup
- 2 cucumber slices
- 2 ounces champagne
Muddle vodka, basil, pomegranate seeds, simple syrup and cucumber slices in a cocktail shaker. Pour liquid through strainer into martini glass and top of with champagne.
For the tart shell:
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/3 cup sifted unsweetened cocoa powder
- 3/4 cup flour
- 12 ounces bittersweet chocolate, chopped
- 1 tablespoon unsalted butter
- 1 3/4 cups whipping cream
- 1/2 cup peeled and chopped fresh ginger
- Pinch cayenne pepper
- 1/2 cup preserved ginger
- Unsweetened cocoa powder for dusting
To prepare the tart shell: Using an electric mixer or by hand, whip butter, sugar, egg, vanilla and salt in a large bowl until smooth. Add the cocoa powder and mix well. Add the flour and mix until incorporated. Transfer the dough to a lightly floured work surface and shape it into a ball. Cover with plastic wrap and refrigerate for 1 hour.Preheat the oven to 375 degrees. On a floured surface, roll out the dough 1/8 inch thick, and then press it into an 8- or 9-inch tart pan, trimming any excess. Prick the dough several times with a fork and bake for 15 to 20 minutes, or until light golden brown. Remove from the oven and cool completely.To make the filling: Place the chocolate and butter in a medium bowl. Bring the cream, fresh ginger and cayenne pepper to a boil in a medium saucepan over medium heat, strain the mixture through a fine sieve over the chocolate and discard the ginger. Let the chocolate mixture stand for 3 minutes, and then whisk until smooth. Fold in the preserved ginger and pour the mixture into the tart shell. Refrigerate for 3 hours. Dust the tart with cocoa powder and cut into 8 slices.
- 2 avocados
- 1 teaspoon lemon juice
- 1/2 small seedless watermelon
- 2 8 ounce lobster tails
- 1 cup arugula
- 2 tablespoons pumpkin seeds
- Salt and freshly ground black pepper
For honey vanilla chocolate vinaigrette:
- 2 ounces dark chocolate, finely chopped
- 1/2 cup water
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon vanilla extract
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- Pinch of dried red chile flakes
For honey vanilla:In medium bowl, pour hot water over chocolate and let sit for 10 minutes without stirring. Carefully drain as much water as possible from bowl and immediately stir in olive oil, vinegar, vanilla extract, honey, mustard, salt and chili flakes until smooth.For lobster salad:If lobster tails are frozen, thaw in refrigerator. Bring 4 cups of salted water to a boil in a medium pot. Add lobster tails and simmer uncovered for 8-12 minutes or until shells turn bright red and meat is tender when poked with fork.De-pit and mash avocados with lemon juice in a small bowl. Ball watermelon with mini melon baller.Spread avocado mash onto plate, top with a handful of arugula, scatter melon balls and place lobster on top. Drizzle with vinaigrette and sprinkle pumpkin seeds. For a fancier optional garnish, place a spoonful of caviar right on top.