This elegant dish is so easy you won’t believe it!
- 2 lobster tails, shell on, cut down the middle
- 1 c heavy cream
- Salt and pepper
Preheat oven to 425.
Place lobster in a shallow baking dish. Pour cream into tail, season with salt and pepper. Bake 15 – 20 min until the shell is pink and cooked through.
Divide among shallow bowls, pour cream over and serve.
It’s hot! It’s National Chocolate Ice Cream Day! So what is a gal to do but whip up a batch of chocolate ice cream. This IS David Lebovitz’s recipe from The Perfect Scoop. I love it because it is super quick and does not require the fuss of making a custard – what busy mom can be bothered with that 😉
2 1/4 heavy cream
6 TBSP unsweetened cocoa
1 c sugar
Pinch of salt
6 oz unsweetened chocolate, chopped
1 c milk
1 tsp vanilla
Whisk cream, cocoa, salt and sugar together in large saucepan. Heat whisking frequently until comes to a full, rolling boil. Remove from heat and whisk in chocolate, the milk and vanilla. Pour into a blender and blend for a minute until really smooth.
Chill thoroughly in fridge, then freeze in your ice cream maker.
Makes 1 quart.