Valentines Dinner

So with the cost of a nice dinner, wine, babysitter, pizza for the babysitter, tip, valet, etc..... Grant and I put the kids to bed at 7 and made our own fancy Valentines dinner. We had more fun cooking together, drinking wine (that was not bought by the glass), and talking than we would have waiting for a table at a nice restaurant. So here are our recipes from last night.

Appetizer: Steamed Lobster Tail in garlic herb butter

I have never made lobster before, so this was an experiment as most things are in our house. Whole Foods had 2 Maine lobster tails on sale (frozen). I let them thaw in the fridge for the day.
Bring about 1 inch of salted water to a rapid boil in large pot. I used my vegetable steam basket, but you could use your spaghetti colander if you don't have one. Place basket over boiling water (the lobsters should not be touching the water, and cover with a lid. Steam for 5 mins. (Don't over cook)

I used my kitchen shears to crack them open and cut into bite sized pieces. I poured melted butter with salt, garlic, thyme, and oregano on top. They turned out amazing!! (and only $12).

Salad: Arugula, with dates, pecans, and brie
The salad is pretty self explanatory.... store bought Arugula, chopped fresh dates (which I am addicted to!) chopped pecans, and cubed Brie cheese (which is tricky since it is such a soft cheese. I tossed the whole thing with a store bought whole grain mustard vinaigrette. (I am usually super against store bought dressings and croutons.... however this worked well).

Dinner: Rack of Lamb with Roasted Veggies

Lamb marinade:
In a bowl: Peel and chop 1 whole garlic pod, coarsely chop 1 bunch of cilantro, juice from 1 fresh squeezed lemon, 3T Kosher salt, 2T pepper, 1/2c of olive oil ( you may need more or less oil depending on the size of lamb rack you buy, it just needs to coat the meat) Once combined put marinade in a large freezer bag with the lamb and toss it back into the fridge till time to cook.

Grant did the grilling.... we sat out the lamb about 30min before time to put it on the grill (it's a Grant thing, something about room temp, blah, blah) He seared the lamb over direct flames on both sides, then moved it into an indirect heat for 15min (for medium rare)

It was the most amazing rack of lamb I have ever had!! Hope it works out this weel next time :)

Roasted vegetable:
I just grabbed a few fresh asparagus spears and broke the bottom ends off (about an inch), peeled a few baby carrots, tossed with olive oil, kosher salt, and pepper.

Roast for 35 minutes at 425*. Ummmmm! The carmalize and get sweet and crunchy!