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Source: Food and Wine Quick from Scratch

Boiled Lobster with Pepper Butter
Celebrate any special occasion with this dinner of boiled lobster with warm butter dipping sauce. You won't have to spend much time in the kitchen--this is one of the quickest of all our recipes to prepare.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
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4 lobsters, about 1 1/2 pounds each
1/2 pound butter
4 1/2 teaspoons lemon juice
1/4 generous cup chopped fresh parsley
1 teaspoon salt
2 teaspoons fresh ground black pepper




In a large pot of boiling, salted water, cook the lobsters, covered, until just done, about 10 minutes after the water returns to a boil. They are done when the shells turn red. Meanwhile, in a medium stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the lemon juice, parsley, salt, and pepper. Divide the butter among four small bowls. Serve the lobsters with the pepper butter for dipping.

Wine Recommendation An expansive chardonnay with or without oak flavor is ideal with lobster. Try a bottle from California or Australia. Or, if you really want to celebrate, select a Meursault premier cru (made from chardonnay).


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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