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.