We found a way to replicate this restaurant
creation without losing either its flavor or its
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.
An alternative to the usual boiled or steamed lobster that doesn't take much longer to prepare and delivers tastier results.
How do I flambé? And does flambéing really make a difference in a recipe?
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