food: valentines day dinner recap


Exhausted and sleep deprived; We stayed in for valentine’s day this year. I made lobster tails with roasted green beans and Scott made chocolate dipped strawberries.

This was the first time I attempted to make lobster, and I was pretty intimidated going in. I probably wouldn’t have thought of it on my own, but Peapod had a sale on them for v-day so I thought I’d give it a whirl. I’m so glad I did. They were really easy to make and turned out great. I used this recipe (learn how to butterfly here) for the lobster, and Giada’s recipe for clarified butter. It turned out perfectly.

The green beans are my go-to side…we have it all the time because it is so easy:

Heat oven to 350 degrees, throw green beans on a baking sheet, sprinkle with almonds, douse with olive oil and sprinkle with salt and pepper. Bake (roast) for 20 – 30 minutes until beans start to brown and almonds become crispy. It tastes like candy. If you steam the beans first they cook faster. Works great with asparagus too.


Since we always have chocolate chips and strawberries on hand, we end up having chocolate covered strawberries quite a bit too. They’re simple as well. Melt chips in microwave, dip strawberries, place on parchment paper to cool. The hardest part is waiting until the chocolate sets – but you can put them in the fridge to shorten the wait. This tends to make the berries sweat though.

We got a 20 minute break from the action to enjoy it all before cries rang out from the other room, and it was perfectly yummy to the very last bite.


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