Friday, February 06, 2009

Lobster Du Jour, Part Two


Pouring the new mix into the espresso.

The pursuit of lobster continues. This time without the drama of death and destruction.

At Alex's suggestion, I'm adding white chocolate to the base mix in low percentages to smoothen out the flavors. Ran four variants, all with surprising results. By doing so, I'm noticing really wonderful cocoa butter aromatics mingling with the lobster and coffee. The flavors are definitely smoothening out and are better defined on the palate. The lobster is lingering and pleasant and the bitterness of the coffee is muted.

I think we're definitely headed in the right direction. Next to find the right garnishes and service ware.


Pulling the espresso into a mix variant.


A sampling in an oval service piece.

1 comment:

Phil Proteau said...

Do you need a bib to drink it?