Home Cooking

The 'Foam' on his lobster


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 6

The 'Foam' on his lobster

Shiro Miso | Apr 15, 2005 08:01 PM

Ok... So a friend of mine ate at a very well regarded restaurant in NYC (Jean Georges) and was served lobster with 'foam'on top... as opposed to a traditional sauce. I assume it was intentional (!)

Is foam a trend where you are? Do I need to know how to duplicate it at home to impress my dinner guests?!

Or is it just hype?

Any recipes out there for a 'foam' suitable for piling atop a lobster tail?

I am interested to try it. I don't know of any spots where I am (Toronto) ballsy enough to do the 'foam' thing.

Want to stay up to date with this post?

Recommended From Chowhound