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Video: Recipe for romance: Lobster salad, chocolate tart

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    >>> where we're going make this valentine's day one to remember with a little sugar, spice and everything nice.

    >> we've got just the recipes to do the trick. chef ryan scott from the food network is serving up a night filled with romance.

    >> how are you?

    >> here you are.

    >> oh, that will get you started.

    >> you got to start off valentine's day -- three days away, right?

    >> yeah.

    >> we need to start thinking about it. when you think aphrodisia, what's the first thing you think? oyster, chocolate ? did you know lobster, chocolate , chili bean, watermelon, cucumber, all of it is an aphrodisiac.

    >> so if you had just that --

    >> you'll not even be in this room.

    >> okay, good.

    >> every dish with all of these components. not the lobster and chocolates. i have cucumber, and take it over to a martini glass to my favorite, which is kind of romantic. you strain that guy over there. if you want the pieces inside, do what kathie lee does and turn it upside down. top it off with champagne, bubbly. and you have anything you want to do.

    >> my kind of cucumber/basil gymlet.

    >> it reminds me of kir royale .

    >> i took chocolate . we're actually going to make a chocolate vinaigrette, right?

    >> okay.

    >> we're going to have dijon mustard . and honey. and a little bit of vanilla. a little bit of balsamic.

    >> okay, that's weird.

    >> try it.

    >> i will. i can't wait.

    >> chili spice here. a little oil. take this guy. don't get it on your beautiful dress.

    >> this is wild.

    >> trust me, you'll like it. i wanted to put every aphrodisiac in there.

    >> you went crazy, buddy.

    >> we'll see. come over here, ladies. when you're looking at home and making something for your loved one, have it ready. do it together. you do not like that vinaigrette at all.

    >> no, i want to try it.

    >> lobster on top --

    >> no, on top of this?

    >> no, no, on top. it's so cute. put the lobster on top. take melon balls put those on top. take pumpkin seeds which are an aphrodisia. if this doesn't help, i don't know what's going on. this is the love plate.

    >> hit it with chocolate .

    >> do it with avocado, with the melon, the pumpkin seed , lobster, if you don't like, kathie lee , admit it.

    >> i'm sorry --

    >> cook with your loved one.

    >> i'm trying.

    >> hoda, suck it up.

    >> remember, you're my friend. it's really fun. chocolate is different. chocolate . pumpkin seeds .

    >> very good.

    >> last but not least, a fun, simple, sexy dessert. ginger is an aphrodisiac. done with whipped cream. you can take that anywhere you want to go. this is salt you that finish on top. you have a simple, delicious tort that is done for valentine's day just like that.

    >> thank you.

    >> did you know the man's getting married.

    >> thank you.

    >> that's exciting.

    >>> we're also going to be doing valentine's day cookinging on thirsty thursday. if you want to cook, go to our website and get the ingreed yepts.

    >> and jolie richardson is with us.

    >> and the top dog from westminster. have a great day,

TODAY recipes
updated 2/10/2014 5:35:51 PM ET 2014-02-10T22:35:51

Recipe: Basil pomegranate cucumber cocktail

  • 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.

Recipe: Chocolate ginger chili tart

  • 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
  • For filling:
  • 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.

Recipe: Lobster salad

  • 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.

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