The Titanic's Last Meal

local_grocery_store Ingredients

• 2 oz caviar, served with blinis, crème fraîche, and accompaniments
• 1 lb lobster meat, cooked and chopped
• 1/4 cup sherry
• 4 beef filet, 8 oz each
• 4 tbsp truffle butter
• 2 lbs root vegetables, peeled and chopped
• 8 oz chocolate, finely chopped
• 1 cup heavy cream

restaurant_menu Method

1. 1.Begin by preparing the caviar service, arranging the blinis, crème fraîche, and accompaniments on a platter.
2. 2.Next, make the lobster bisque by sautéing the lobster meat in butter, then adding sherry, cream, and stock. Simmer until thickened, then blend until smooth.
3. 3.For the main course, season the filet mignon with salt and pepper, then sear in a hot pan until browned on both sides. Transfer to the oven and roast until cooked to your liking. Top each steak with a tablespoon of truffle butter.
4. 4.Finally, roast the root vegetables until tender and caramelized. For the chocolate mousse, melt the chocolate and whip the cream, then fold together until light and fluffy. Chill until ready to serve.
5. 5.Serve each course with a glass of champagne, and enjoy the luxurious last meal of the Titanic.

lightbulb_outline Tips

• chevron_rightFor an extra special touch, serve the caviar service on ice, and use a mother-of-pearl spoon to avoid any metallic flavors.
• chevron_rightMake sure to use high-quality ingredients for the best flavor and texture.
• chevron_rightIf you don't have truffle butter, you can make your own by mixing softened butter with finely chopped truffles.