I know it tastes good, but seriously. After 45 minutes of killing and dismantling a live lobster, this is what I have to show for it. No wonder I prefer scallops.

Lobster Risotto with Peas and Asparagus.

Naked Chef

One of the Naked Chef (Food Network) shows had him preparing simple braised chicken. Slow cooked in a pan with olives, garlic, tomatoes, rosemary and white wine to deglaze. I like that each simple ingredient adds a component (olive = salty, tomato = acid, rosemary = spice). Here is a variation with arugula and red onion rings.