Chanterelles and spiny lobster from recent foraging and scuba diving. Sliced shallots, halved smashed garlic cloves, roughly shredded chanterelles, olive oil, into a hot cast iron pan and into the oven as hot as it can get, cooked until the shrooms started to sweat, then added large cubed lobster tail meat, a chopped hot serrano chili, wine, thyme, and butter. Back into the oven for another few minutes until it was hot and foaming, and dumped it over 2 slices of toasted ciabatta bread. nom nom nom
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