Skip to main content

Roast Lobster with Pink Butter Sauce (Langouste Rôtie au Beurre Rose Hostelleries Saint-Roch)

5.0

(1)

Image may contain Animal Seafood Food Sea Life Lobster Plant and Meal
Photo by Shutterstock

This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).

Read More
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.