Does anyone have a recipe approximating the amazing lobster spaetzle served at, for instance, Kurt Gutenbrunner's Wallse in NYC? I've seen it listed on other menus too, but have never seen a recipe. Thanks.
Here’s a "wow" worthy holiday centerpiece that resembles a modern version of the classic ham, pineapple, and maraschino cherry combination. The glaze, pomegranate, prosciutto, and charred pineapple hit every flavor note in the book.