Picture the scene, four chefs in a dark dungeon like place discussing their mad creative concoctions and disasters, the door to this place is creaked open and the natural light of the world floods the darkened room to the flinches of the chefs, swiftly followed by the voice of lynsey, “Ricky is here”

That folks is where the story of the golden lobster started (not really)

But with valentines now upon us the chefs have been hard pushed to come up with some wonderful love themed ideas “use Viagra in a dish” comes from one corner of the kitchen. These are the boundaries that lastella will press against, although not always presented to the table. But for those of you that are visiting us tonight at lastella we will have valentines themed surprises for you, but I wouldn’t spoil it for you, and for those of you that have not managed to get a table with us tonight we hope that you can join us next valentines or sometime in the near future for one the years next themes..Watch this space…..

But what about the golden lobster I hear you all cry…well…first off i should thank George Hosie and Ricky, two of Aberdeens finest fish suppliers. George firstly for the langostines and other fish he supplies to us. Straight off the boat and straight to our prep tables. Also Ricky for the most fantastic new season lobsters, the biggest weighing in at 1.5 kilo (so far). So upon cooking and prepping the lobster it is then turned into lobster ravioli for our valentines special and we are left with the tails “what can we do with these” cries Chris.

And after some time of thinking up ideas we came to the conclusion that a classic surf and turf was the order of the day, with only Aberdeen Angus, perfectly centre cut fillet steak and lobster tail (weighing from half a kilo upwards) “that’s not enough to make it special” the chef cries “I’ve got it”, Chris vanishes into the office and returns with a hand full of post-it sized bits of paper, held within is the gold leaf that we had left over from the  new year  “lets use this” and so with some playing around and idea spitballing, the golden lobster was born! if I remember right the idea came from this http://www.emiratespalace.com/en/home/index.htm?item_id=97981&details=1&offer=1 why not offer the nice folks of Aberdeen there own little slice of luxury.

Enjoy the eye candy

with the end of this blog I would just like to remind everyone that the site is fully interactive with links to all our sites on the top right of the website and you can also reply to any of our blogs, so let’s hear what the hardcore foodies and molecular gastronomy gear heads of Aberdeen would like to see us try, or if you have any questions or queries the chefs are always available to answer.

that secret has been slightly cracked by our team in the kitchen every night the chefs slump off home the smell of garlic shallots and toasted ola oil clinging to their hair and skin and dig in to their sofas with a favourite drink/food and gorge themselves with knowledge the 9th of December was such a night.

and by the 10th had the ideas and planning to make this dream a reality and thus ventured forth into the depths of the La Stella kitchen to create (pictures to follow) the tipple of choice to make the fire was chosen (tequila) and the fire brigade but on stand by…the sorbet was balled..the liquid poured…and with a smile and a cheer the flames licked the sorbet with almost zero meltage and with the sorbet staying ice cold to boot…fantastic…then lunch service.

the day was also taken up with ideas for 2010 and new years for 2009 one that got out little chefy hearts pumping was the idea of fois gras candy floss this has a pin in it at the moment but watch this space…it’s going to be…an adventure.

In the mean time keep an eye on our website for up and coming changes in the next 2/3 weeks www.lastella.co.uk

That’s all for today folks we will post a little more often when we get the chance being Christmas and all were all knackered and so so busy but thank you all for your continued support.