My guess is cream. Lots of cream. And lobster stock. Generous hunks of lobster meat, including claw, didn't hurt either.
Yet even those incredibly delicious components don't fully explain the dish's magical powers. I could combine cream, lobster and lobster stock at home, but they did something else, something I don't understand, and it left me awestruck. Probably, it was butter.
Go there just to eat it.
Taken from http://teaandfood.blogspot.com/
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