Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitchen.
We take some of our favorite restaurant recipes—Crab Towers and Flambéed Pan-Roasted Lobster—and show you how to make them work in a home kitchen.
How do I flambé? And does flambéing really make a difference in a recipe?
We found a way to replicate this restaurant
creation without losing either its flavor or its
An alternative to the usual boiled or steamed lobster that doesn't take much longer to prepare and delivers tastier results.
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