After we ate one side of the red snapper, Jamie lifted up the head, pulling the spine along with it and laid it on my plate, moving its mouth and saying “why did you eat me
There’s so many cookbooks I love – I have Delia’s ‘How to Cook’ where I learnt the basics and find Jamie’s fresh flavours and simplicity great for everyday, but one of my favourite times of the month is when my foodie mags pop through the door and I can sit down and leaf through the seasonal recipes – I cut out my favourites and keep them as an ongoing scrapbook to refer back to on a regular basis
If you have access to these sweet little treats at a reasonable price then it would definitely be worth giving this adapted JamieOliver recipe a go as the butter doesn’t over power the sweet taste of the tails
Whisk dressing of Lemon Juice, Olive Oil, Dijon, Salt and Pepper Cover a Large Platter with a bed of Mixed Greens Lay Torn up Peaches, Mozzarella, Prosciutto and Lobster evenly over Greens Drizzle Dressing over all Shave Parmesan and Sprinkle Herbs over top Place whole platter in center of table Serve with basket of Bread and a Buttery Chardonnay
