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Lobster from frozen.

seijoed

Followed your advice @Chris, used the Sper thermocouples to hit a core of 54C, took quite
a while stellar results - blanched 10 seconds in the fryer.

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Chris_Young_80640

The Kitchen.

seijoed

Or do you mean the kitchen?

seijoed

Lachlans? We've been to most of them, I tend to go to Z's Cuisine, owner is affiliated with Pepins daughter or something, old school french Bistro.

Chris_Young_80640

Hmmm, there are a few good places in Denver, and I've heard there's a pretty good modernist restaurant in Boulder (Elon Musk's brother is the chef there or something).

seijoed

Yeah, we were joking about where we'd find a couple of tails cooked this way in Denver

Chris_Young_80640

Glad to hear.

seijoed

Sweet, firm with a lightly still translucent flesh, really really good.

Chris_Young_80640

How was it @Johan? Firm texture, sweet?