recipe for two

This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it’s still one of the best hot lobster dishes there is. See our grilled lobster thermidor for a lighter version of this classic dish.

Lobster Thermidor

milk

bay leaves

onion,

black peppercorns

lobster (about 750 grams)

butter

plain flour

shallots, finely chopped

dry white wine

tsp English mustard

tarragon

chives

tbsp double cream (optional)

cayenne pepper

Gruyère, finely grated

Put the milk, bay leaves, onion and peppercorns in a small pan. Bring to the boil, then set aside for 10 minutes for the flavours to infuse.

Meanwhile, remove the meat from the cooked lobster and cut it into small, chunky pieces. Keep the tomalley (the grey-green liver) and any roe separate. Put the cleaned out half-shells in a small baking tray. Preheat the grill to high.

For the sauce, reheat the milk gently. Melt 20g of the butter in another small pan, stir in the flour and cook for a few seconds. Strain in a little of the hot milk and whisk until smooth. Gradually whisk in the rest of the milk, bring to the boil, then lower the heat and simmer for 5 minutes, stirring now and then. You should be left with 200ml sauce with the consistency of thick cream.

While the sauce is simmering, melt the remaining butter in another small pan, add the shallots and cook gently until soft but not browned. Add the wine, turn up the heat and simmer rapidly until the liquid has almost disappeared. Stir in the white sauce, together with the mustard, tarragon, chives, cream (if using), cayenne pepper and 25g of the grated cheese. Season to taste with salt and black pepper.

Stir the lobster meat into the sauce, with the tomalley and any roe if you wish, then divide the mixture equally between the cleaned half-shells. Sprinkle with the remaining cheese, slide under the grill, then cook for 3-4 minutes until golden and bubbling. Serve with new potatoes and a light, green salad.

A hearty vegetarian dinner for two of roasted spaghetti squash halves stuffed with a flavorful southwestern veggie and cheese filling.

Spaghetti Squash Burrito Bowls

Olive Oil

Zucchini,

Bell Pepper, diced

Red Onion, diced

Oregano

Cumin

Salt and Black Pepper

Black

Kernels,

Salsa

Cheese, shredded and divided

Spaghetti

Preheat your oven to 425°F. If using a...

Preheat your oven to 425°F. If using a toaster oven select the “BAKE” setting and use the bottom rack placement. Lightly oil a baking sheet or line with a silicone baking mat.

Use a sharp knife to carefully stab the...

Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Watching out for steam, slice the squash in half and scoop out the seeds.

Rub each half with oil and season well...

Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork-tender, about 30 to 45 minutes, depending on the size of your squash.

Remove squash from the oven and cool for...

Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands (leave a little behind to keep the ‘bowl’ intact for stuffing later).

While the squash cooks, heat olive oil in...

While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, zucchini, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.

Remove skillet from heat, add black beans, corn,...

Remove skillet from heat, add black beans, corn, and salsa. Stir well, taste, and adjust seasoning as desired.

Add the loose spaghetti strands and half of...

Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filing and top with the remaining cheese.

Bake uncovered at 350°F until warmed through and...

Bake uncovered at 350°F until warmed through and melty, about 10 minutes.

Then Broil for 1 to 2 minutes until...

Then Broil for 1 to 2 minutes until the cheese is bubbly and browned.

Serve warm with your favorite burrito toppings.

Fettuccine Alfredo for Two is the easiest date night recipe around, yet it still feels luxurious and indulgent. This version has garlic in the sauce and is super customizable with add-ins.  It says &#039;I love you&#039; in the most delicious way possible. Plus, enjoy 15 other date night recipe ideas above!

Date Night Recipes: Fettuccine Alfredo for Two

fettuccine noodles (high quality recommended)

garlic

half-and-half (room temperature*)

tsp fine sea salt (more

tsp black pepper

pasta water (more depending on the sauce)

parmesan cheese

parsley (for garnish)

Fill a large stockpot with water and a generous pinch of salt. Bring to a boil and add fettuccine noodles, cooking a few minutes under package directions.

Meanwhile, in a large skillet, melt 3 tablespoons of the butter on low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently so it doesn't burn. Keep the heat low!

Increase the heat to medium and whisk in the half-and-half; add half of the salt and pepper. Simmer for 1-2 minutes, then add 1/2 cup of the pasta water. Simmer for an additional 2-3 minutes until slightly reduced.

Add the grated parmesan cheese and the remaining butter, whisking until smooth and combined. Test the sauce for salt levels, adding more as needed.

Add the pasta into the sauce and toss to combine. Let the pasta simmer for 1-2 minutes until al dente. If the sauce is too thick (which may be the case especially if you used heavy cream), add additional pasta water 1-2 tablespoons at a time to loosen, stirring between each addition.

Serve immediately. Garnish with freshly chopped parsley as desired. 

This Chicken Curry is a mildly spiced tomato-y chicken curry using Rotisserie Chicken. It will remind you of Chicken Masala, but it is so much easier.

Easy Rotisserie Chicken Curry

coconut oil (or vegetable oil)

onion

celery

curry powder

½ teaspoon Garam Masala

all-purpose flour

chicken stock

tomatoes

Worcestershire sauce

sauce

chicken,

Add 1 tablespoons coconut oil, ¼ cup chopped onion, and  ¼ cup chopped celery to a medium microwave-safe bowl. I use a 2-qt. batter bowl. Microwave on HIGH for three minutes.

Add ½ teaspoon chopped garlic, ½ tablespoon curry powder, and ½ teaspoon Garam Masala to the veggies. Stir and microwave for two minutes on HIGH.

Sprinkle 2½ tablespoons all-purpose flour over the softened vegetables and stir to distribute evenly and break up any lumps.

Whisk 1 cup chicken stock and 1 cup diced tomatoes in juice, canned into the veggies. Season with ½ teaspoon Worcestershire sauce and 2 shakes Sriracha sauce. Microwave on HIGH for five minutes or until the sauce thickens.

Add 2 cups cooked chicken, diced and microwave for 2-3 minutes or until warm throughout.

Serve immediately over Jasmine or Basmatic cooked rice.

https://content.jwplatform.com/videos/hTyZmbaQ.mp4

Easy Rotisserie Chicken Curry is a simple weeknight dinner of mildly spiced tomato-y chicken curry made with leftover rotisserie chicken. This makes about three servings, so you can quickly and efficiently cook it in a microwave.

Easy Rotisserie Chicken Curry: Quick Microwave Meal for Two

This clever confit duck ragù recipe uses time-saving products to produce a satisfying, flavourful midweek meal for two. It&#8217;ll make you look like a pro at pulling dinner out of the bag and is perfect for when a special occasion such as Valentine&#8217;s Day falls on a weeknight. Got more time on your hands and want to really impress your guest? Prepare these roast duck breasts with Agen prunes and armagnac.

Duck ragù with pasta

olive oil

http://Waitrose Cooks’

thyme

pack https://www.waitrose.com/ecom/products/gressingham-duck-confit/532925-538666-538667Waitrose Gressingham Duck Confit,

tomato purée

tin cherry tomatoes

pack Fresh Soli Pennoni pasta (from Waitrose), or other large fresh pasta tubes

finely grated Gruyère

Heat the oil in a large pan over a low-medium heat. Gently sauté the soffritto mix with the chopped herbs for 8-10 minutes until soft. Meanwhile shred the meat from the duck into bite-size pieces.

Add the tomato purée, tinned tomatoes and shredded duck to the pan with 200ml water. Season well, then simmer over a low heat for 40-45 minutes until the sauce has thickened and the flavours have concentrated.

Plunge the pasta into boiling salted water and cook for 6-7 minutes, then drain, reserving a little of the cooking water.

Stir the pasta through the ragù with a splash of the reserved cooking water and half the Gruyère. Season and serve with the rest of the cheese and fresh herbs.

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Top Tags

Lobster Thermidor

Spaghetti Squash Burrito Bowls

Date Night Recipes: Fettuccine Alfr...

Easy Rotisserie Chicken Curry

Duck ragù with pasta

Top 5 recipe for two recipes from across the web

The most viewed recipe for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster Thermidor

Spaghetti Squash Burrito Bowls

Date Night Recipes: Fettuccine Alfr...

Easy Rotisserie Chicken Curry

Duck ragù with pasta

The most viewed recipe for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine