Made flambe lobster tails last night.
There isn’t a manlier cooking technique than flambe. Especially when you cook naked.
Once cooked, I rendered bacon and ghee in the pan with minced shallots and garlic. This was the dipping sauce.
Served over fava bean faux-risotto and caramelized brussel sprouts.
A bit too rich for me, but pup loves that kind of cooking.