A luxurious platter.
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The half lobster is cooked in a white wine and cream sauce, topped with button mushrooms, egg, and parmesan cheese, then baked till the toppings form a golden crust.
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Cut in, and the lovely aroma greets you. The lobster has a succulent bouncy texture with bright natural sweet notes, while the toppings lend a milky cheesy salty savoury earthy flavour.
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The beef ribeye steak is done to your liking (medium rare for me), the thick yet tender beef yielding easily. Has a succulent chew, with robust meaty salty savoury flavour, with a hint of smoky peppery notes.
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Paired with soft boiled baby carrots with vegetal sweet flavour, and juicy corn kernels with grainy sweet flavour (I added salt and butter).
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A knob of herb butter, and tender roasted baby potatoes with starchy sweet flavour, completes this filling meal. Yum.
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The Ship Restaurant & Bar