Marge Perry's A Sweet and Savory Life

Passover in the Time of Corona: A Simple, Fun Passover Dessert Recipe

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Why is this Passover different from all other passovers?

Like so many of us, my Seder will have far fewer people. My father and children will not be with us: they will be sheltering in place, keeping safe and healthy. We will use technology to share at least part of the Seder; I will eat an extra slice of brisket in my son’s honor and may have an extra glass of wine just because.

On the second day, we will all set up iPads in our kitchens, and (maybe while still in our pajamas) make this dessert together. It is a recipe for cooks and non-cooks alike: a building project for some and a quasi-baking one (though no oven required) for others. If you are lucky enough to have young children at home, be sure to let them help. It is ideally suited as a group activity—as fun to make as it is to eat.

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 PASSOVER VANILLA-CHOCOLATE ICE-BOX MATZO CAKE
Servings
Servings
  1. Make the ganache: gently bring 2 cups of the cream to a simmer in a small saucepan. Place the chocolate chips in a medium bowl; pour the warm cream over the chips and let it sit without stirring until the chips begin to melt, about 10 minutes. Stir until smooth. (Note: as tempting as it is, don’t add the chocolate chips to the pot with warm cream. Doing so increases the risk that the chocolate will seize.)
  2. Meanwhile, beat 1 1/2 cup of the cream with 3 tablespoons sugar, and 1/2 teaspoon of the vanilla until peaks form that just hold their shape when you pull up the beaters. Refrigerate.
  3. Beat the remaining 1 1/2 cups of the cream, 3 tablespoons sugar, 1/2 teaspoon vanilla, cinnamon, and cocoa powder until soft peaks form. Refrigerate.
  4. Place a cookie cooling rack over a sheet pan. Place one matzo on the rack. Spread to the edges with about 3 rounded tablespoons of the ganache. Scoop about 1-cup of the vanilla whipped cream in the center of the square and spread in an even layer to about 1/4-inch from the edge. Top with a second sheet of matzo and again spread with the ganache. Scoop about 1 cup of the chocolate whipped cream in the center of the square and spread in an even layer to about 1/4-inch from the edge. Repeat, alternating the two whipped creams, until you top with the final (ninth) matzo. Spoon most of the remaining ganache in the center of the top square and spread it toward the edges, teasing it here and there to begin to drip down the sides.
  5. Use two large spatulas to transfer the cake to a serving platter and refrigerate 4 hours to allow the ganache and whipped creams to soften (and become somewhat absorbed by) the matzo.
Recipe Notes

*You can buy superfine sugar or make your own: simply process regular granulated sugar in the food processor until very fine.

Hard Cider-Braised Corned Beef with Mustard Reduction, or How I Finally Found a Corned Beef to Love

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I understand a lot of people really love corned beef. My husband does. My mother did. Lots of our friends do. I just never did. Until…

We’ve worked with Snake River Farms for a number of years creating recipes and related content using their Wagyu/Angus beef and Kurobuta pork. Their wagyu beef is really incredible. But when they asked us to create something using their corned beef brisket a couple of years ago, my first reaction was, “What a waste.” I just couldn’t see using such deeply flavorful, rich meat to make corned beef– I thought the quality of the better-than-prime meat would be obscured by long, slow cooking in pickling spices.

After David braised the corned beef in hard cider for several hours, I learned just how wrong I was. So, so wrong. It has a cleaner, richer flavor than the corned beef I’d always known, and none of the chewy, splintered texture. The meat was salty and pickley and rich and moist and tender. I not only scarfed it down for dinner, but continued to snack on it (far more than I should have) for days.

While we are not being called on to create a corned beef recipe for Snake River Farms this year (sad face) I look forward to St Patrick’s Day solely as an excuse to feast (for several days) on one.

Here is a link to the Snake River Farms product. (It is worth mentioning that we in no way benefit if you order from them– this link is provided only as a courtesy to you.)

Here is the wonderful recipe David created. If you want to stick with ordinary corned beef, I would still urge you to cook it this way. But if you can splurge on the good stuff this year, by all means prepare an American Wagyu corned beef brisket this way.

Print Recipe
 Hard Cider-Braised Corned Beef with Mustard Reduction
Servings
Servings
  1. Scrape off pickling spice from corned beef and reserve.
  2. Heat oil in a Dutch oven over medium-high heat. Add the corned beef, fat side down, and sear until the fat is lightly browned, 3-4 minutes. Turn the meat over, sear one minute, and remove from the pan. Add the onion, carrots, bay leaves and garlic and cook, stirring occasionally, until just starting to soften, about 2-3 minutes. Return the corned beef and reserved pickling spice to the pan, fat side up, and add 3 bottles of the cider and enough cold water to just cover. Bring to a boil, reduce the heat to low; cover and gently simmer until tender, 3-3 1/2 hours.
  3. While the corned beef cooks, combine the remaining bottle of hard cider, chicken stock, 2 tablespoons of the mustard and the sugar in a medium saucepan. Bring to a boil over medium-high heat and cook until slightly thickened and reduced to 1 cup, 23-25 minutes. Remove from the heat and stir in the remaining 1 tablespoon mustard, salt and pepper.
  4. Transfer the corned beef to a cutting board and allow to rest 5-10 minutes before thinly slicing against the grain. Serve with the mustard-cider reduction.

Roast Sea Bass and Tomatoes: Dinner in 15 Minutes

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Does something that is this satisfying and delicious have a right to be so easy to make?

If this dinner took four or even five times as long to make as it does, I would still crave it. I would still be driving home after a long day and think, “Ohhh, I’m going to have roast sea bass for dinner!” It is all about pure, honest flavors: a good piece of fish, fresh herbs, nice olive oil and a squeeze of lemon.

If you want to make it a complete meal, quarter and roast some baby potatoes (tossed with olive oil and salt) on the sheet pan for 20 minutes or so before adding the fish and tomatoes.

Then it will be a whole lot like a recipe in our book, Hero Dinners— that version was made with red snapper. The point is, you can make a clean, healthful fish dinner with your favorite fish without a lot of fuss or a fancy sauce: roasting is a great way to make the best of its inherently good flavors. Before we get to the recipe, a quick note to let you know I’ll be on Food Network Kitchen live (!) next week. Join me Sunday morning, March 1st, at 9am, as we make Banana Bread with Coconut and Pecans. Log into the app, and while I’m cooking, I’ll answer your food and cooking questions.

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Perfect for Fall: Cauliflower-Tahini Soup

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Suddenly it was fall, and the produce changed. Sure, there is still zucchini, but there is always zucchini.

On early morning walks, my feet crunch through amber and auburn leaves and I breathe deeply to inhale the clean, crisp air. That’s all well and good, but it means the tomatoes are pallid and wan, as though exhausted by their glorious output all summer long. Of course that’s not how it works: the poor things simply can’t thrive without the sun warming them from inside to outside, all day every day. In a few months I will feel the same way.

Now, though, the flavors of the season are still new, and I am going to enjoy them. Hello again to cauliflower, who I resolutely ignored all summer. I will make you into a rich, creamy soup, and then drizzle you with vibrantly tart-sweet pomegranate molasses. Your time has come.

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Fattoush, This Way

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The best thing about the end of summer is the tomatoes. (The worst thing is that summer is ending, but I am not willing to go there yet.)

Back to tomatoes, and fattoush. Fattoush is a Lebanese salad made with a variety of raw vegetables and pita bread. Some believe fattoush must contain lettuce; others that the pita must be crisp. Many experts say neither of those is true, and I am with them.

This fattoush is a bit like the Italian bread salad panzanella, in that the bread is toasted or stale, but softened by the dressing and the juices of the vegetables. The resulting salty-acidic-sweet flavor and wonderful softened crispness of the pitas are like the supporting actor in a play who the critics keep talking about. The pita isn’t supposed to be the focus– certainly not when ripe, juicy summer tomatoes are around– but we can’t stop poking our fork around our dish, hoping to uncover yet another piece.

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Birth Announcement

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We are the proud parents of our brand new baby book, Hero Dinners. (Okay, the full name is Hero Dinners: Complete One-Pan Meals That Save the Day. For a newborn, that seems like quite the mouthful, so for now we’re using her nickname).

The picture above is us, just a couple of days after giving birth. The labor and delivery went well, I am happy to report, and we were up and at ’em 24 hours later. In fact, we’re zooming all over the place in the next couple of months in order to introduce our little one to the world. Oh, and I guess we ought to introduce her to you…

Hero Dinners is a collection of 100+ recipes that each make a complete, well-balanced meal in just one sheet pan or skillet. It came about because at the end of the day, we want dinner to be a relaxing, satisfying and delicious experience– not the prelude to cleaning a whole sink full of dishes. But we’re professional cooks and spoiled eaters, and we aren’t willing to compromise flavor, texture or good nutrition in order to get dinner on the table.

After a great deal of experimentation, we created techniques that allow each element of the meal– be it the protein, vegetable or starch– to really shine. We don’t want our rice mushy or our potatoes crunchy, which is what happens if you throw everything on the sheet pan at once. We aren’t interested in dinners with muddled flavors or homogenized textures, so we figured you wouldn’t be either. We developed recipes that layer flavors and cooking methods in such a way that makes the most of the inherent characteristics of every ingredient.

If this all sounds a little theoretical, please forgive me. The bottom line is that you can cook rice in a sheet pan and have it come out fluffy (with just a little crispness at the edges, which we believe the cook lays claim to); cook a perfect medium rare hangar steak with crisp-tender roasted cauliflower; make the best pasta of your life by cooking it right in the sauce; and magically make a meal of pistachio-crusted salmon, Israeli couscous and garlicky spinach in just one skillet. These are just a few examples, of course– every single one of the 100 recipes makes a complete meal. (Oh, and we threw in a few bonus recipes for fun stuff– like a double streusel coffee cake and roasted pears with honeyed balsamic pecans– that also cook in just one sheet pan or skillet.)


We’ll be out and about to talk about and demo from the book and share tastings whenever possible. Please come say hello! Here is our schedule as of today, but check back on my calendar page, because we are frequently adding new locations.

April 3: Launch party in New York City (open to the public): Bonnie Slotnick Cookbooks, 28 East Second Street 6pm-8pm

April 4: Hero Dinners cooking class at Institute of Culinary Education: click here to register (Waitlist only)

April 5-7: Demos and signings at Woodloch Lodge Spa

April 10: Hero Dinners Cooking Class at Institute of Culinary Education: click here to register

April 14: New Jersey Launch signing at Bookends, 211 East Ridgewood Avenue, Ridgewood, NJ 2-4 pm

April 16: Long Island signing at Book Revue, 313 New York Avenue, Huntington, NY, 7 pm

April 18: Westport Public Library demo and signing at Wakeman Town Farm, 144 Cross Highway, Westport, CT 7-8 pm

April 22: San Francisco talk and signing: Omnivore Books, 3885a Cesar Chavez Street, San Francisco, 6.30pm

April 25: Feast it Forward demo, talk and signing, 1031 McKinstry Street, Napa CA

April 27: Vroman’s Bookstore 695 E. Colorado Blvd, Pasadena, CA, Signing and tastings 2 pm

April 28: Class at ICE LA (Institute of Culinary Education), 521 East Green Street, Pasadena (Event details to come)

May 8 or 9: Chicago (location and exact date tbd)

May 17-19: Signing at IACP conference in Santa Fe, NM (exact date tbd)

June 10-11: Demos and signing at Lake Austin Spa, Austin TX

I’ve been posting lots of videos and links to some of the nice media coverage we’ve been getting on our joint facebook page here, so please follow us if you don’t already. (We also have more information about many events on that page). There’s also lots on Instagram (@marge_perry), including an IG Live story we did today with the FeedFeed.

 

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 Birth Announcement
Servings
Servings

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The Ultimate Good Food Dinner (and it’s fast and easy to make!)

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Here is a healthy, clean meal that is plant-based, low calorie, low fat– and wonderfully hardy and tasty. In about 15 minutes of prep time and half an hour of unattended cooking, you can have this wholesome meal on the table.We serve it with “grilled” pita (pita we toast on the oven rack, or if the grill pan is handy, on that) and a crisp green salad– and feel as satisfied by the meal as we feel righteous about starting the new year off on a healthful note. And by the way– you’ll only have one pot to clean at the end of the night.

That one-pan-to-wash idea is part of the premise behind our upcoming book, Hero Dinners: Complete One-Pan Meals that Save the Day. (We also wanted to create recipes that do away with the need to have to figure out what side dishes to serve and how to time them, so both are incorporated into every recipe.) For the book, David and I created 100 meals that are made entirely on just one sheet pan or in one skillet. Seriously, each recipe makes a well-balanced meal with protein, vegetable and grain (usually both). Some of the recipes can be on the table in under 30 minutes while others take longer, but what they all have in common is that you end up with a complete, wholesome meal and only one pan to wash.

We’ve got dinners for adventurous eaters (Harissa Chicken with Cauliflower, Grapes and Quinoa), carb-cravers (Skillet Lasagna with Caramelized Onions and Spinach), kids (Peanut Coconut Noodles with Tofu, Snow Peas and Carrots), meat lovers (Rib Eye Steaks with Paprika Potatoes and Asparagus), do-ahead hosts (Red Wine Braised Lamb Shanks with Couscous), fish lovers like me (don’t miss the super simple Orange and Herb Roasted Branzino with Tomato, Potato and Fennel Tian), budget-conscious cooks (the astounding Spanish Chuck Eye with Sweet Onion, Olive and Roast Pepper Topping, Green Beans and Almond-Parsley Rice)…and so much more.

We’ve been working on the book for–well, it seems like forever. We developed and cross-tested the recipes a gazillion times to be sure that they turn out right when you make them– and to that end, we also included a photograph for every single one, because we know that helps. Hero Dinners is also full of cooking, ingredient, shopping and storage tips, and lots of neat tricks for doing unexpected things like cooking rice and quinoa in a sheet pan. We really do believe these recipes, our book, and your meals are all heroes that swoop in and save the day. Hero Dinners will be officially out on April 2nd, but please send the publisher the message that this book is going to sell like hot cakes and pre-order yours now.

 

Print Recipe
 Aromatic Lentil Soup
Servings 6
Servings 6
  1. Heat the oil in a Dutch oven over medium heat. Add the onion, celery, carrots, garlic, and basil; cook, stirring occasionally, until softened, 8-10 minutes. Stir in the lentils, tomatoes, broth, salt, coriander, and cumin; bring to a boil, reduce the heat to low, cover and simmer until the lentils are tender, about 30-35 minutes. Remove from the heat and just before serving, stir in the parsley.
Recipe Notes

Nutritional analysis for each serving: 284 calories, 21 g protein, 46 g carbohydrates, 8 g fiber, 3 g fat, 0 saturated fat, 732 mg sodium

Brussels Sprouts with Apple and Bacon

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The unexpected mildly sweet crunch of apple is perfect agains smokey bacon and the bitter crunch of Brussels sprouts. Make this dish through step one today, if you like, and reheat it with the balsamic just before serving.

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 Brussels Sprouts with Apple and Bacon
Servings 8
Servings 8
  1. Cook the bacon in a large skillet over medium until nearly crisp. Add the apple, sprinkle with the thyme and salt, and cook until lightly browned on the underside, about 2 minutes. Stir, add the Brussels sprouts and cook until lightly browned on the underside, about 5 minutes.
  2. Just before serving (to reheat): Add the balsamic plus 3 tablespoons water, cover the pan and cook until the sprouts are crisp tender, about 5 more minutes.

Cornbread, Cranberry and Walnut Stuffing

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This slightly sweet stuffing gets a little savory smoke from bacon, tang from the dried cranberries and of course has that requisite sage-y Thanksgiving flavor from the dried herbs. It also makes life easy for the cook: it bakes in just 20 minutes once the turkey is out of the oven.

If you happen to have bits and pieces of other breads lying around, by all means substitute them for up to half of the cornbread. Stale sourdough, biscuits and other white breads work especially well.

Print Recipe
 Cornbread, Cranberry and Walnut Stuffing
Servings 12
Servings 12
  1. Preheat oven to 400 degrees. Coat a 13 x 9 inch baking dish with cooking spray.
  2. Whisk the milk and eggs in a large bowl; stir in the muffin mix and let stand 2 minutes. Pour into the prepared baking dish and bake 20 minutes until a toothpick inserted in the center comes out clean. Cool and cut in ½-inch cubes. Allow to stand at room temperature 1 day or place on a baking sheet and toast in a 400 degree oven until golden.
  3. Cook bacon in a large skillet: remove and transfer to a plate lined with paper towel. Crumble the bacon when cool.
  4. Add the onion, carrot and celery to the drippings in the pan; cook, stirring occasionally, until the vegetables are somewhat softened, about 5 minutes. Stir in the cranberries and broth; cook 5 minutes.
  5. Combine the cornbread cubes, crumbled bacon, vegetables, walnuts, thyme, sage salt and pepper in a large bowl. Transfer to the baking dish and bake 20 minutes, until thoroughly heated.

Honey Soy Chicken for a Crowd

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I had a very glamorous friend who could throw on a pair of jeans and a tee shirt with a crazy-fabulous necklace and go anywhere, looking elegant and cool. (Me, not so much. I would look like I’d forgotten to do laundry and the necklace was a failed last ditch effort to be presentable.)

This honey soy chicken is a bit like jeans and a tee shirt. It is easy and comfortable and just feels so good– the perfect midweek dinner to throw together. But those lemon and orange slices that roast along with the chicken– those are Trudy’s necklaces. They dress up the dinner, make it more interesting– and ideal to serve to company. This is also a great dish to make on a Sunday so you’ve got leftover chicken to sustain you during the week. And for the record, if there are any roasted citrus slices leftover, they make a glorious embellishment for even the simplest green salad.

Print Recipe
 Honey Soy Chicken with Roasted Orange and Lemon
Servings 10-12
Servings 10-12
  1. Preheat oven to 450˚. Coat a large baking sheet pan with cooking spray.
  2. Combine the honey, lemon juice, and soy sauce in a bowl, stirring until the honey is dissolved.
  3. Place the orange and lemon slices on the baking sheet and top with the chicken. Pour about 1/4 cup of the honey-soy mixture over the chicken and sprinkle with salt. Bake 20 minutes, remove from the oven and baste with the pan juices. Return the pan to the oven, rotating it from front to back. Bake until an instant read meat thermometer inserted in the breast reaches 160-165˚, at which point the thighs should be at about 170-175˚. Transfer the chicken to a platter and drape to keep warm.
  4. Pour the pan juices into a small saucepan with the reserved honey soy mixture and bring to a boil. Continue boiling until the mixture is reduced to about 2 cups, about 7-8 minutes.
  5. Meanwhile, return the sheet pan, with the orange and lemon slices, to the oven and roast until they are lightly browned around the edges, about 8 minutes.
  6. Place the citrus slices on a platter with the chicken. Sprinkle with fresh thyme and pomegranate seeds if desired.

Juliette’s Rosemary Zucchini Skillet Bread: A Tale of Two Puppies

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For all but about six years of my life, I have had at least one dog.The smartest one, by far, was Juliette. She was, like all our shelter rescues, a mix of many breeds. She was the color of ginger cookies, or pumpkin pie, or honey: her silken soft hair shed ungodly amounts, as though she was seeding the house so more little Juliettes would crop up.

Alas, that was not the case. My lovely sweet girl was a one-of-a-kind. (Aren’t they all?) She was quite regal, and would often lie with her legs crossed at the ankle, just as Royals should.

Here she is in her Christmas robe. (Her scepter did not make it into the photo.)

She also struck a pose my daughter named the “Voodoo”. I can’t explain it– you just have to see. She did this at arbitrary times, and never on command. She did it facing the window, or looking straight at us. We were never sure what it meant, or why or when it would happen. The longest recorded time she held a Voodoo, should you like to know, was nearly two minutes. Of course, we don’t know what she did while we were out.

In the photo on the left, you will see her brother Jake trying to look the other way and pretend his sister is not Voodoo-ing. The photo on the right is clearly her party Voodoo.

 

 

 

 

 

 

 

Many years ago, when Juliette was a young puppy, Ebo planted several small bushes of rosemary in the backyard for me. I love rosemary: it is traditionally the herb of romance and remembrance, and I carried it in my wedding bouquet. When my niece, and then one year later my daughter-in-law, got married, we carried the rosemary plant from our kitchen to (respectively) Maine and then Cape Cod, just so we could add fresh snipped sprigs to their bouquets. (I didn’t want them to have just any old rosemary in their bouquets.)

But back to Juliette. One day, as I let her in the back door, I gave her the accustomed hello kiss.

“Oh!” I said, as I nuzzled her soft fur, “You smell so delicio— NOOOO!” I looked outside, and yes: she had eaten all three of my newly planted, lush rosemary plants. She did smell especially wonderful for nearly a week.

This past Memorial Day weekend, Juliette died quite unexpectedly. She was twelve, and had more than her share of health issues, but we thought we had at least a couple of years left with her. If you are one of the over sixty million people in the US who own a dog, (and even if you are not), you surely understand just how awful that was.

We were a mess. Jake, our other dog, wouldn’t eat or wag his tail. That made me even more distraught. But our book manuscript (including 108 photos) was due July 2nd, and we were working around the clock, seven days a week, to make our deadline. Maybe that was good, but it didn’t feel that way at the time.

One very early morning, just a week or so after Juliette died, I sat down at my desk with my cup of coffee. The rising sun shot rays of hot yellow glare into my office as I somehow, nearly mindlessly, ended up on Pet Finder, the Tinder of dog owners. I scrolled and scrolled, aching and wet-eyed, knowing I was no where near ready. Those cute, longing faces of homeless dogs made me miss my clever, joyful Juliette even more.

And then I saw her. That face stopped me as though I’d been slapped. That face!

And so it was that Zoey rescued us, before we were ready to be rescued. It took Jake a week to succumb to her puppy charms, but now he eats and wags his tail– and plays with her and even goes on walks again.

As much love and pleasure and happiness as Zoey has beamed into our home, now when I cook with fresh rosemary, I think of that day so many years ago when I buried my nose deep in Juliette’s fur and smelled my most favorite smell.

 

Print Recipe
 Rosemary Zucchini Skillet Bread
Servings 16
Servings 16
  1. Preheat the oven to 350˚F. Coat the interior of a 12-inch skillet with cooking spray. (Cast iron works well.)
  2. Grate the zucchini on the large holes of a box grater. Squeeze out some of the moisture.
  3. Whisk the eggs in a large bowl; add the oil, yogurt, sugar; mix thoroughly and stir in the zucchini.
  4. In a second bowl, combine the flour, salt, baking soda and baking powder. Use a rubber spatula to stir it into the wet mixture, but stir only until the ingredients are incorporated. (Over stirring will make the cake tough.)
  5. Transfer the batter to the prepared pan and bake, rotating the pan once in the oven, until a toothpick inserted in the center comes out nearly dry, about 1 hour.
Recipe Notes

Nutritional analysis for each serving: 288 calories, 5 g protein, 33 g carbohydrates, 1 g fiber, 16 g fat, 2 g saturated fat, 322 mg sodium

Charred Lobster with Garlic Lemon Butter

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At the end of the beach day, when we feel sun-baked and sandy– and showering might cause us to miss that hour when the sun drops down just a little bit and casts a golden hue that makes us look as luminous as we feel– at the end of the day, we could throw some lobsters in the pot, but take care of the rest later.

Pour yourself a glass of crisp cold white and put that big pot of water to boil. When the time comes, look away and add the lobsters head first, then jam the cover on the pot as soon as they’re all in. Eleven minutes later, transfer the bright red creatures to a bowl. Perhaps now you might shower, while our hard-shelled friends cool. Later, when you come back down feeling clean and languorous (one glass of wine after a day in the sun can do that) hand the corn out to be husked, slice the tomatoes and dress them– oh, and light the grill.

Split the now-cold lobsters lengthwise in half, and when the grill is good and ready, char them just a couple of minutes on each side– enough to warm them a bit, but mostly to give them the wonderful flavor of fire. All that’s left is to drizzle plenty of lemon garlic butter over them, pour more wine and sit outside to eat.

Print Recipe
 Charred Lobster with Garlic Lemon Butter
Servings 4
Servings 4
  1. Combine the broth, vinegar, lemon juice and garlic in a small saucepan and bring to a boil. Cook until the liquid is reduced by half, about 2 minutes. Reduce the heat to low and stir in the salt. Swirl in about one-fourth of the butter until it melts; repeat until all the butter is melted. Stir in the lemon zest. Cover the pot and set aside.
  2. Bring a large pot of water to a boil. Add the lobsters, head first, and immediately cover the pot. Bring the water back to a boil and boil the lobsters 10-11 minutes. Use tongs to transfer them to a large bowl and allow them to cool 5 minutes.
  3. Meanwhile, heat the grill for high direct heat.
  4. Working with one lobster at a time, turn it on its back and cut it in half lengthwise. Place the lobsters cut-side down on the grill; grill until just marked, about 2 minutes. Turn and grill another 2 minutes until the shell is charred.
  5. Stir the parsley into the butter and spoon it over the lobsters.
Recipe Notes

Nutrition for each serving: 238 calories, 28 g protein, 2 g carbohydrates, 0 fiber, 8 g saturated fat, 753 mg sodium