“There is no spectacle on earth more appealing
than that of a beautiful woman* in the act of cooking dinner
for someone she loves.”
~Alice Adams
(*or handsome gentleman)
For Valentine’s Day, sometimes it is more fun to stay inside and have a lovely dinner with your Valentine than to brave the restaurant goers en masse and, the sometimes questionable, pre-selected three-course menus. Why not show your Valentine some love with this romantic dinner for two?
The first course is a delicate Warm Butter-Poached Lobster Salad followed by a decadent Filet Mignon with Herb-and-Cheese Potatoes and to top it all off, some rich Bittersweet Chocolate Mousse. All of the recipes serve two except the mousse serves 4. Pour some Champagne, don your favorite apron and prepare a loving meal for your Valentine!
Warm Butter-Poached Lobster Salad with
Tarragon-Citrus Dressing
Ingredients
- Coarse salt
- 2 tablespoons distilled white vinegar
- 1 live lobster (about 1 1/4 pounds)
- 1 tangelo, tangerine, or orange
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 sprig fresh tarragon, plus 10 leaves
- 1/4 teaspoon freshly ground white pepper
- 4 leaves Bibb lettuce
Instructions
- Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
- Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
- Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
- Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
- Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
- Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.
Filet Mignon with Herb-and-Cheese Potatoes
Ingredients
- 3 tablespoons unsalted butter, softened
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon minced garlic
- 1/3 cup finely grated cotija cheese
- 1/8 teaspoon cayenne pepper, or to taste
- 1 tablespoon extra-virgin olive oil
- 2 russet potatoes, about 9 ounces each, peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water
- 2 pieces filet mignon (7 ounces and 1 1/2 inches thick each), room temperature
- Coarse salt and freshly ground pepper
- 1 teaspoon vegetable oil
Instructions
- Preheat oven to 375°F. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.
- Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.
- Meanwhile, season both sides of beef with salt and pepper. Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until medium-rare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.
Bittersweet Chocolate Mousse
Ingredients
- 4 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons unsweetened cocoa powder
- 2 ounces bittersweet chocolate
- 3/4 cup heavy cream
Instructions
- Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
- In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
- Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.
Cook’s Note
To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.
All recipes and photos from: http://www.marthastewart.com/856536/valentines-day-menus/@center/276967/valentines-day#/164635
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I’m coming for Valentine’s Day… oh did you not know that we are Valentine’s? lol.
This menu does sound delicious doesn’t it?! I’m happy to have many Valentines… I might just have to double or triple the recipes!
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