A refined French cooking technique where lobster is slowly cooked in fat, a hallmark of high-end cuisine.
↗ Read on WikipediaMentioned once in Our Father Whose Art Ain't Heaven.
Our Father Whose Art Ain't Heaven
Season 4 · Episode 8 · S04E08
“Of course I would compliment a black velvet Elvis right now if Chef Wakim's lobster comfit were at stake!”
From the same episode and category.
“The next time we go to see a Jean-Claude Van Damme movie, not only may you pay for the tickets, but also for the wild…”
“with all the subtlety Mr. Van Damme displayed when he jet-packed into the Vatican to subdue that nasty Pope imposter!”
“The one I wasn't invited to but my Waterford punch bowl was!”
“Oh my God — I just remembered. We have reservations at Le Cigare Volante tonight!”