With a little planning and some simple tools you can pull off one of the best date night dinners of all time. If you have made it to date three you should already know a few key things. Such as how does your loved one feel about killing and eating a live animal? Remember this is old school cooking real caveman stuff. If they are vegetarian or a PETA supporter you probably want to select one of my other date night dishes.
What you will need:
- 1 microwave safe bowl to melt the butter
- 2 timbales for melted butter
- 1 large pot to cook the lobster
- 2 medium pots to cook the asparagus and potatoes
- 1 cutting board
- 1 sharp chef’s knife
For the lobster:
- 1 lobster approx 1.5 lbs
- 1 stick of butter unsalted
- 1 lemon
For the garlic potatoes:
- 1/ 2 lb of red potatoes
- 2 fluid oz of warm milk
- 1/ 2 oz of butter
- 1/ 2 oz sour cream
- 3 whole cloves of garlic chopped fine and sautéed in butter
- salt and pepper to taste
For the asparagus:
- 1 bundle of asparagus
- 2 oz olive oil
- kosher salt to taste
- fresh ground pepper to taste
Shopping– When the lobster is plucked from the tank it should move or try to snip you with its claws, just keep the rubber bands on. If the lobster is not moving ask the seafood manager for another one. Secondly the asparagus needs to be very fresh. Make sure they have compact and distinct heads on each stalk, if the heads are mushy or falling apart just choose another bunch. French green beans (haricot vert) are a great choice, if asparagus is not in season.
Preparation – Keep the lobster in the refrigerator. The large pot should be filled up with water about 2/ 3 rd of the way. Season the water with salt.
Cut the potatoes in half and place in a medium pot of salted water on the stove. Do not turn on until you are ready to cook
Trim the bases from the asparagus. They are very tough and you don’t want to eat them. Place a medium pot of water on the stove and season it with salt. Have about 4-5 cups of ice cubes on hand. Once the water boils add the asparagus and watch it closely once it turns a bright green pour out the hot water and fill the pot with cool water and ice. Let them sit in the ice water until cold. Place the cooled asparagus on a covered plate in the refrigerator. Put fresh water in the pot and place it back on the stove top.
Cooking – All times are approximate:
1 hour before dinner pour two glasses of white wine and have some small talk. Relax, you have everything ready so you have some time to talk and laugh. This is your chance to make it seem easy.
45 minutes before dinner start heating the water in the large pot. Pre heat your oven to warm (150 F) and place two oven safe plates in the oven
30 minutes before dinner check to see how close the big pot is to boiling. If small bubbles are starting to form in the big pot, it is time to turn on the medium pot with the potatoes. Once the potatoes are about half way cooked, turn on the asparagus pot and season it with salt. A good trick to test the potatoes is to pierce them with a knife. Using very little pressure try push the tip of the knife into one of the potatoes if it stops halfway through the potato then it is half done.
Once the potatoes are cooked and (a knife will easily pass through them). Then you drain the water and turn off the burner. Mash the potatoes with a potato masher or in a stand mixer. Next add the other ingredients on the list and mix thoroughly. Place in an oven safe dish cover with tinfoil and place in the oven. Melt the butter in the microwave.
Ask that special person to come into the kitchen. Dealing with a live lobster can make for a memorable experience. Just keep the bands on and try not to name it. The lobster pot should be boiling rapidly. Place the lobster on a clean cutting board. Aim the tip of a chef’s knife between its eyes press down and in cutting the tip of the head in half. This kills the lobster instantly. Then place the lobster in the boiling water cook for 6-8 minutes. Be careful not to overcook the lobster as it will become tough. Remove the lobster from the pot and place on a clean cutting board. Split it down the middle with one swift well controlled stroke of the knife.
Drop the asparagus into the medium pot of boiling water. Pull out in 30-40 seconds once they are hot. Drizzle, olive oil over the top of the asparagus and season with salt and pepper
Place a scoop off the potatoes in the middle of the plate with the 1/ 2 lobster on the bottom of the plate and lean the asparagus against the pile of potatoes. Fill the timbale with butter. Garnish with fresh thyme and serve. Good plate presentation is guaranteed to impress. Not a bad night, the love of your life saw that you are not a caveman but you can kill and cook great food. Just do not ask them to clean up after you… that is just rude.