Had an excellent meal at Shiro last night. One of us decided to get the lobster salad appetizer. It was beautifully arranged and sat on a pile of green beans.
It got passed around for nibbling and I was first. I cut into the lobster and found a nice texture. Speared some green beans along with the morsel and popped it into my mouth. I was expecting a subtle flavor but was overwhelmed by a strong, bitter garlicky flavor. Truffle oil!
The oil totally overpowered the lobster salad and we couldn't finish it. I'm not a big fan of truffle oil and am wondering if it's supposed to be used this heavily.
Does anyone agree with me that it's overpowering? Does anyone really like this stuff?
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