Dear restaurant week restaurant,
For me the week is about going to a new-to-me eatery to enjoy a nice meal at a reasonable price, but you need to hold up your end of the bargain and supply an edible entree. Freshly baked dinner rolls, were lovely so was dessert, the appetizer was fine. I don’t know how long one must cook lobster meat to turn it into rubber more bouncy than a Goodyear tire, the salt level was far beyond ocean brine, and you claim it’s a specialty and offer 6 styles of lobster rolls four of them are an abomination.
Sincerely,
Will 24 hr souse vide tenderize the lobster to make it edible?