Continuing with the tradition of cooking at home on Christmas Eve, we ordered another shipment of live wild Atlantic lobsters from Nova Scotia, and our lobster supplier picked them up at the airport in the wee hours this morning. We met up in Central in the middle of the day and divvied up the critters among a few friends, brought our share of the haul home and put the guys on ice.
I ordered it from the Festive Desk set up in the hotel lobby, and was surprised to get a call from the restaurant telling me that Chef Nicolas was going to meet me when I picked it up this morning. That was a nice surprise.
There was a gluten-free chocolate sablé at the bottom, which was surprisingly a little savory and not sweet at all. The chocolate biscuit inside was also gluten-free, covered in a very fluffy Valrhona Manjari chocolate mousse, with pecans inside. We were also given little tubs of crème anglaise made with Tahitian vanilla.
Finally, we cut up the very last dragon fruit that we brought back from our trip to Vietnam. This has been fully-ripened, having gone from green to red, back to green, and back to red again. So it was pretty sweet on the inside.