Lobsters found in Vancouver fly first class all the way from the east coast to the lobster man‘s water tanks and other seafood market places around. Today’s dish was inspired by a recipe from the book In Pursuit of Excellence by Josiah Citrin, Chef and co-owner of the famous 2 Michelin star restaurant Melisse, located in Santa Monica, CA. where my girlfriend Julia and I had dinner at about 2 months ago.
The best meal we’ve ever had for sure. A few weeks later, the night before I was flying back to Vancouver, Julia, disappeared for about 15 mins. She reappeared with a signed copy of the restaurant’s book for me. The Chef himself happened to be at the reception when she showed up at the restaurant and he offered to sign it when she bought it = Best christmas present EVER!
The book is amazing, the photos and the description of elaborate preparations in detail. This lobster recipe caught my attention and we decided to make it for our cooking club friends on Julia’s last visit a few weeks ago. Can’t go wrong with lobster. I added fennel to this recipe. I don’t even like raw fennel that much but I love what happens when it’s cooked and combined with seafood. It’s simply an amazing pairing.