My husband and I are huge fans of Chef Daniel Boulud and his collection of restaurants, in particular DBGB in NYC, Bar Boulud in London, and Restaurant Daniel in NYC, for special occasions. Thus, when Chef Boulud’s book, Daniel: My French Cuisine, came out celebrating recipes from Restaurant Daniel, I couldn’t wait to get cooking. I already made the Fondue Ravioli (scrumptious) and the famous Duo of Beef with Tardivo & Sweet Potato Dauphine, both with huge success, so this time I set out to make his Lobster Biryani Masala.

It’s technically an appetizer, but in no way should be underestimated based on that distinction, since it is truly an elegant and exquisite dish in its own right. A tender fresh lobster tail is served alongside homemade fried, biryani-spiced lobster samosas, with grilled hearts of palm, coconut chutney and freshly dressed romaine lettuce. The spices are well balanced, and the rich fried samosas are complemented beautifully by the lightness of the lobster tail and salad. It’s contemporary in looks and taste.

I won’t lie by saying this recipe is easy or quick to make – in fact, it is indeed a full-on project, but if you are like me you will love taking hours out of your day scouring your local farmer’s market and fishmonger for fresh ingredients, and then slaving in the kitchen preparing a heavenly feast. Let’s get started…