Ok, so I made this Lobster dish and when I went to go get the camera everyone had already started eating!

Lobster with Asparagus and Whole Wheat Pasta             Serves 4

Ingredients:                           How To Prepare:

1 Lobster (1 to 1 1/2#)2 tablespoons butter unsalted 4 tablespoons extra virgin olive oil ½ cup 2007 Seven Sisters Sauvignon Blanc – Vivian ½ cup lobster stock 3 shallots minced 4 large plum tomatoes diced 1 lb. whole wheat spaghetti pasta 1/2 lb. asparagus, blanched and quartered 1 tablespoon lemon zest 8 fresh basil leaves, rolled together and thinly sliced Sea Salt and cracked pepper to taste  Prep Time: 15 minutes Ready in: 20 minutes  Put the lobster into a large pot of boiling water with 1 tablespoon sea salt and cook for about 5 minutes. Take the lobster from the pot and reserve the lobster stock in the pot. Run cool water over the lobster for about a minute and then remove the lobster meat from the shell over a bowl so that you are able to catch all of the lobster juice. Chop lobster meat into small pieces. In a large sauté pan melt the butter and 2 tablespoons olive oil together over a medium heat. Add the shallots and sauté until soft then add the lobster shells and sauté for about 3-5 minutes. Add the 2007 Seven Sisters Sauvignon Blanc – Vivian and reduce by half, now add ½ cup of the reserved lobster stock and lobster juice that was saved and let simmer for 5 minutes. Strain the broth with a fine mesh strainer and reserve.  Bring reserved lobster stock to a boil and add pasta. (Follow cooking instructions on box)  Using the same sauté pan add the remaining olive oil over a medium heat then add the tomatoes and sauté for about a minute now add the lobster broth and allow sauce to reduce slightly, then add chopped lobster meat and asparagus and cook just until all lobster meat is done about one minute. Taste and add sea salt and cracked pepper to taste.  Drain the pasta and place into a large shallow bowl. Add the lobster, basil and lemon zest and toss gently.

Beignet Recipe for Mothers Day

Beignet                                                 Makes 50-75 medium

1 package active dry yeast1 ½ cups warm water (approx. 100 degrees) ½ cup sugar 1 teaspoon salt 2 eggs (beaten) 1 cup evaporated milk 7 cups all purpose flour ¼ cup vegetable shortening

In a large bowl, pour the water and sprinkle the yeast over the water; stir to dissolve and let stand for 5 minutes. Whisk in sugar, salt, eggs, and evaporated milk. Add 4 cups of flour and beat until smooth. Add shortening, and then gradually add remaining 3 cups of flour until it is all incorporated. Cover bowl with plastic wrap and place inside a refrigerator for 4 hours or allow to chill overnight. Heat up oil in a Fry Daddy or deep frying pan to 350 degrees. Remove dough from refrigerator; roll out the dough onto a floured surface until it’s approximately 1/8-inch thick. Cut beignets with a pizza cutter into 2 ½ inch kite size squares. Drop beignets into hot oil for 2 to 3 minutes constantly turning over so the beignet will be golden brown on all sizes. NOTE: Do not over crowd the fryer, leave room for the beignets to float freely which also allows for ease of turning. Remove beignets to a paper towel covered plate and allow cooling slightly. Dust with powdered sugar or drizzle with melted chocolate and serve.

Chef Rai

One cannot think well, love well, sleep well, if one has not dined well.
-Virginia Woolf

This blogging thing that I am about to embark on is going to have at its core the very essence of this quote, because for as long as I can remember this quote has been the inspiration behind every single meal that I have ever created!