Tuesday, January 17, 2006

Bourbon-flambeed Skillet Lobster

This month we are offering a new version of our Nathaniel's dinner menu. One of the new items is this locally caught lobster, flambeed with bourbon in a skillet, and served in the shell, with fingerling potatoes, baby carrots and tarragon-infused broth. The flavor of bourbon and tarragon are a natural pair that combines to compliment the briny-sweetness of a very fresh lobster.

I hope to see you in Nathaniel's Restaurant at the Hawthorne Hotel here in Salem, Massachusetts.

Juli Posted by Picasa

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