Editor's note: The recipe and introductory text below are from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands by Kara Zuaro. To read more about the book, see the related story.
Patrick Phelan
from Patrick himself
Singer-songwriter Patrick Phelan crafts dreamy, lingering music, studies human rights, and has spent time in Italy to focus on his cooking, as he has been a chef for more than eleven years. This decadent dish is something you should save for a special occasion because (a) you're going to have to drop a lot of cash to make it happen, (b) you're going to need to kill a pair of lobsters in the process, and (c) it'll make your special day that much more special. This is a challenging recipe, but if you follow the directions carefully, you'll end up with a dish that's as fancy as it is comforting — and big enough to feed a crowd. If you're cooking for two, just make half — you'll still savor the leftovers for lunch the next day.
"This recipe comes courtesy of the great influences of David Shannon, one of my many teachers over the years." —Patrick Phelan
