valentine's day dinner + cheesecake with red berry coulis

I grew up in Texas.
I did not get a lot of lobster.
When Mike and I first started dating, he was shocked that I had only had lobster once or twice, at *gasp* Red Lobster.

(Yes, I am ashamed.)

But, his family grew up in New England, so for them, lobster wasn't necessarily "special".
So, for our first Valentine's Day together, he called his grandmother and she walked him through making the best lobster I have ever tasted. 
(And I know this because I've since tasted a few and his is the best.)

So, after I had made myself absolutely sick on huge quantities of melted butter (oh, and the lobster), I told him that he'd have to make this for me every Valentine's Day that we were together.

And besides for last year's deployment (and when he got home, I promptly cashed in my rain check!), he has stood by his promise!

So, tonight will be the 7th lobster dinner that he has made for me!
:)

(Oh, and the dinner isn't just lobster.  It's always a caprese salad, lobster, roasted asparagus, and whatever dessert he happens to find a recipe for.)

Valentine's Day Dinner

Serves 2.  

2 lobsters
1 stick unsalted butter, divided in two small bowls and melted
1 pound asparagus
Olive oil
Salt and pepper
Red pepper flakes

Preheat your oven to broil.
Fill the biggest spaghetti pot you have with water and bring to a boil.
While the water is heating, clean the lobsters under running water but leave the rubber bands on.
Dunk lobsters quickly into the boiling water, head first.

 

Boil for 5-8 minutes until bright red.

Meanwhile, clean and trim asparagus.

Line a baking sheet with foil and spread asparagus out evenly.

Drizzle with a bit of olive oil and season with salt and pepper.

Broil for about 5-8 minutes, until roasty.

Remove from oven and plate.
Remove lobster when ready and cut off rubber bands.

Serve with melted butter and try not to make yourself sick, by eating too fast.

New York Cheesecake with Red Berry Coulis

Serves 12.

From my bestie, Carlie!

1 1/2 cups graham cracker crumbs
2 tablespoons brown sugar
1/2 cup melted butter
4 8 ounces packages of cream cheese, at room temperature
4 large eggs, at room temperature
1 1/4 cups sugar
1 lemon, juiced and zested
2 teaspoons vanilla
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
One recipe Berry Coulis, strawberries and raspberries, not strained (unless you like it super smooth, which is fine by me!)

Preheat your oven to 350*.
Combine the graham cracker crumbs and the brown sugar in a medium bowl. 

 

Add melted butter and mix until just combined.  Press into a 10" springform pan.  Refrigerate for about 15 minutes.

Cream the cream cheese until light and fluffy, about 2 minutes.  Add eggs, sugar, lemon juice and zest and vanilla. 

 

Beat until smooth.  Pour into prepared dish. Bake until set, about 45-55 minutes.

 

 

Meanwhile, combine sour cream, sugar and vanilla.  Whisk until smooth. Refrigerate until needed.
Let the cheesecake set for about 15 minutes then spoon sour cream topping on.  Bake for an additional 5 minutes.  Refrigerate 4-48 hours.

When ready to serve, pour the sauce over each slice and enjoy!!