I have a confession to make. I like to brag about how talented I am at making omelets and how they are better than any other omelet you can order anywhere. This, I have to say is mostly true.
The reason I like to over hype my eggs is because I can’t really cook much else. Maybe can’t isn’t the right word…but let’s just say that I don’t try. I’ve been fortunate enough to be around other people that most definitely can and do cook so I never really have to step up to the stove very often.
By far the best of the best (biased? maybe!) is my brother. He worked in the test kitchen for Gourmet until the magazine’s untimely death a couple of months ago. I wouldn’t say I am a picky eater, but I’m definitely not what you would call adventurous. I will try anything Ian makes because I know that it will be prepared scrumptiously.
Ian recently broke his ankle and needed a little help in the kitchen, so I offered to cook our family’s dinner with his guidance and schooling. My only stipulation was that we had to make lobsters.
Here’s how it turned out.
