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
- Preheat oven to 400 degrees.
- 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.
- Remove meat from lobster tails (it will be hot! allow to cool as necessary) and chop.
- Melt butter in a saucepan. Add garlic and shallots.
- Add chopped lobster meat and paprika and stir until coated and warmed through. Set aside.
- Deglaze pan with white wine. Add milk, cheese, and lemon juice and heat.
- 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.
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!
- 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
- 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
- Heat a large saute pan on high heat with 1 tsp olive oil.
- 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.
- Remove and set aside, place in a crock pot or Dutch oven.
- Add onions and garlic to saute pan and saute for 2-3 minutes; add chicken stock and coconut milk and stir.
- Whisk in Maverick Moroccan spice and flour, bring sauce to a boil. Add sliced apricots and raisins and pour over chicken.
- Place in pre-heated oven at 350 degrees and cook for 1 hour.
- 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.