Amanda’s Lobster Thermidor from “The Sims”

Sims is Merideth and I’s guilty pleasure. Lobster thermidor is the top difficulty recipe in the game, and I was a little worried I didn’t have the “cooking skill.” Turns out, I was just playing the game too much- in real life, this was quick and delicious! The lobster had a great texture and taste – more savory (and less fishy) than lobster on its own. Yum! I made this for myself, but it would definitely make a good date night dish.


  • 2 lobster tails
  • 4 tbs butter
  • 2 shallots, finely diced
  • 2 tsp minced garlic
  • 1 1/2 tbs flour
  • 1/4 cup dry white wine
  • 1/2 cup whole milk
  • 1/4 cup shredded cheddar or gruyere cheese
  • 1 tbs lemon juice
  • 1 tsp smoked paprika
  • 1/4 Italian bread crumbs
  • 2tbs fresh parsley, chopped, or 1tbs dried parsley


  1. Preheat oven to 400 degrees.
  2. Steam the lobster tails over several inches of boiling water (I use a collander as a steam basket). Cover and steam until fully cooked, about 7-8 minutes.
  3. Remove meat from lobster tails (it will be hot! allow to cool as necessary) and chop.
  4. Melt butter in a saucepan. Add garlic and shallots.
  5. Add chopped lobster meat and paprika and stir until coated and warmed through. Set aside.
  6. Deglaze pan with white wine. Add milk, cheese, and lemon juice and heat.
  7. Mix with lobster meat and add back into lobster shells. Bake for 3-5 minutes or until heated. Enjoy!


Wine Pairings: I used chardonnay for this recipe, which then made a great pairing with the lobster. For a less rich wine to pair with the buttery lobster, try a Marsanne.

Moroccan Chicken

Here we go with our first distance dinner! For a new adventure, Merideth and I wanted to try a new cuisine: African dishes. Picking this large and varied continent for our first dish also gave us the chance to be creative with our choices. I chose Moroccan Chicken, with warm spices typical to the region. Something I learned from this dish was to read the recipe fully before starting- I showed up late for our Skype date because I didn’t plan for the hour baking time!

Moroccan Chicken



  • 6-8 chicken thighs
  • 1 can coconut milk
  • 1 cup chicken stock
  • 1 tablespoon flour
  • 2 tablespoons chopped garlic
  • 1 medium sized diced red onion
  • 4 tablespoons Moroccan seasoning blend
  • Dried apricots
  • Raisins
  • salt and pepper to taste

Moroccan Seasoning Mix:

  • 2 tsp ground cumin
  • 2 tsp ground ginger
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1 tsp coriander
  • 1 tsp cayenne
  • 1 tsp ground allspice
  • 1 tsp ground cloves


  1. Heat a large saute pan on high heat with 1 tsp olive oil.
  2. Season chicken with salt and pepper, add to hot pan, skin side down, and saute for 3-4 minutes or to a deep golden brown color.
  3. Remove and set aside, place in a crock pot or Dutch oven.
  4. Add onions and garlic to saute pan and saute for 2-3 minutes; add chicken stock and coconut milk and stir.
  5. Whisk in Maverick Moroccan spice and flour, bring sauce to a boil. Add sliced apricots and raisins and pour over chicken.
  6. Place in pre-heated oven at 350 degrees and cook for 1 hour.
  7. When serving, make sure you give everyone some apricots and raisins on top!

(adapted from Blue Canyon Moroccan Chicken)

Wine Pairing: In order to complement the chicken and the exotic spices, I had a delicious Marsanne from my local sustainable winery! A new wine for me for a new recipe.


Delicious! I have a confession: this picture is from when I made the dish a second time! The warm spices are perfect for a cool day.