At a recent meal in New York City, Martha Stewart snapped a chilling photo of what appeared to be a lobster merged with a chicken, a.k.a. poularde homardine. We looked into the history of the dish.
Somehow, she's done it again. Martha Stewart set the internet ablaze this week by way of a chilling photo posted blithely to her personal Instagram. The photo, which has nearly 30,000 likes and thousands of horrified comments, shows a dish from an apparent meal at New York City’s Café Boulud: On a wooden serving board, strewn with decorative shells and strands of seaweed, sits a chicken that has somehow, through dark magic or culinary masterminding, merged with a lobster.
” The recipe, he says, uses every part of the lobster, but it was Paumier’s own creative flair that led to the unique plating—there’s technically no reason this dish should look so monster-like. The dish is essentially the French-est surf and turf imaginable: The chicken is cooked with the lobster head to infuse its briney flavor into the bird, and then the head is squeezed into a sauce used for the base of a lobster bisque.
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