Thinking about preparing a special meal for your sweetheart this Valentine’s? But there’s only one problem — what do you make? Chef Ed Brown of the Sea Grill restaurant in New York City prepares a romantic Valentine’s Day dinner with oysters, lobster and strawberries you can make in your own kitchen. Check out the recipes below.
FOR THE OYSTERS
Serves 4
INGREDIENTS
24 fresh oysters from your area, washed and shucked
4 ounces Osetra Caviar
1 lemon for each oyster, cut in quarters
DIRECTIONS
Present shucked oysters on crushed ice, top with caviar and garnish with lemon pieces. Optional: Serve with toast or crisps
FOR THE COGNAC SAUCE
Serves 4
INGREDIENTS
1/2 cup mayonnaise
1/4 cup ketchup
1/4 tsp. Tabasco
1/2 tsp. Worcestershire Sauce
3 tbs. good Cognac
FOR THE LOBSTER
Serves 4
INGREDIENTS
2 each 2 1/2 pound lobsters, cooked (split tail and body in 2 , clean claws)
The salad:
3/4 lbs. fresh hearts of palm (canned is also acceptable)
1 each red pepper, cored, seeded, large julienne
1 each yellow pepper, cored, seeded, large julienne
1/2 bunch fresh chives, cut in 2 inch segments
1/2 each small red onion, peeled, split, sliced
1 tbs. Extra Virgin Olive Oil
1 each fresh lime, juiced
Salt and pepper to taste
DIRECTIONS
Combine all ingredients and serve immediately.
ASSEMBLY
Lay shells from 1/2 lobster on each of 4 plates, pour some sauce in each. Cut lobster in chunks and place back in the shells.
Mound salad on top of each lobster body. Drizzle remaining sauce around.
Serve with crusty bread.
FOR THE STRAWBERRIES
INGREDIENTS
24 each finest quality longstem strawberries, washed, stem intact
1 1/2 cups crème fraiche or sour cream
3 tbs good honey
DIRECTIONS
In a bowl place crème fraiche or sour cream. Pour honey into the bowl and stir just 3-4 times to swirl in. Present crème fraiche in a glass bowl with strawberries around for dipping.
OPTIONAL
Serve with some tiny cookies and special chocolates.