.
A whole lobster, halved and coated in bread crumbs soaked with egg yolks and cognac, served with an oven-browned parmesan cheese crust and rosemary.
.
This dish, to me, represents the epitome of luxury fine dining.
.
Cut into the soft, crumbly, golden-brown crust, and you get the juicy, succulent, briny sweet savoury lobster meat within. The crust itself lends a herbal salty bready cheesy flavour, complementing the fresh lobster meat.
.
Savoured every delectable bite of this at their new outlet in Katong.
.
.
.
Pince & Pints
More details on blog