After working in the restaurant business for many years, my wife and gave up on going out to dinner on any holiday. I was always working. And when I finally got out of the business, I realized that special occasions are some of my least favorite times to eat out. Menus are often limited, prices get jacked up and I’m just not that nuts about waiting in line, especially if there’s a buffet involved. We’d much rather have a nice meal at home and celebrate without the inconvenience of holiday dining.
Here’s a favorite recipe that is simple to prepare and has a special occasion appeal. It’s probably a good time to break out the good placemats, napkins and silverware…and a good bottle of wine. I’ve also made the same dish with crab and shrimp, depending on what’s in season and looks the best at the store. I’m calling this one “Lobster Minnesota” because, well, I happen to like Minnesota and I know Minnesotans like their venison, especially if you put some lobster on top. Béarnaise sauce can be intimidating unless you follow this fool-proof blender recipe. No double boiler or constant whisking required. Just follow the directions and you will have perfect sauce in less than a minute. Keep in mind that, when reheating, the béarnaise sauce needs to be warmed gently or it will break and you’ll have to start over.