The Perfect Date Night at Home

Warm Bread • Steak • Lobster Mac & Cheese • Chocolate Lava Cake 

First Course
Warm Artisan Bread & Whipped Butter
Sea Salt • Cracked Black Pepper

Main Course
Butter-Basted Filet Mignon
Cast-iron seared, finished with garlic, thyme & brown butter

Lobster Mac & Cheese
Butter-poached lobster folded into a creamy three-cheese béchamel with Gruyère, white cheddar & Parmesan Finished with golden buttered panko

Dessert
Chocolate Lava Cake for Two
Warm center · powdered sugar · fresh berries

Wine Pairing
2019 Charles Krug Generations
Bold. Elegant. Timeless. A Napa Cabernet worthy of the occasion.

A Note from Chef Robert Hale:

This Valentine’s Day, I’m skipping the reservations and cooking at home—for my amazing wife, Dawn.

After years in kitchens, events, and long days on the road, I’ve learned something simple but powerful: the most meaningful meals aren’t about technique or luxury… they’re about intention.

This dinner is about slowing down......phones off and favorite music on.
Pouring a great glass of wine.
And cooking for the person who’s been by my side through every season.

A butter-basted filet cooked just right.
Lobster mac & cheese—rich, comforting, and a little indulgent.
And chocolate lava cake to finish, because some traditions are worth keeping.

No crowds. No distractions. Just the two of us at the table…. because at the end of the day, great hospitality starts at home with the ones you love! 

Chef Robert Hale

Corporate Executive Chef & Brand Ambassador for Cangshan Cutlery, Culinary Institute of America Ambassador & Fellow

Warm Artisan Bread & Whipped Butter

Sea Salt • Cracked Black Pepper

Ingredients:

Bread
• 1 small loaf artisan bread (sourdough, rustic boule, or country loaf)
• Olive oil, for brushing (optional)

 Whipped Butter
• ½ cup (1 stick) unsalted butter, softened
• 1–2 tbsp heavy cream (or whole milk) • Flaky sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Warm the Bread
Preheat oven to 350°F.
Wrap bread loosely in foil and warm for 8–10 minutes, just until heated through.
(Optional: lightly brush with olive oil before warming.)

2. Whip the Butter
In a bowl or stand mixer, whip softened butter until light and fluffy.
Add cream slowly until smooth and airy.
Season with flaky sea salt and cracked black pepper.

3. Serve
Slice bread while warm.
Spoon whipped butter into a small dish or ramekin.
Finish with a pinch of flaky salt and extra black pepper.

Butter-Basted Filet Mignon

Cast-iron seared, finished with garlic, thyme & brown butter

Ingredients:

• 2 USDA Choice filet mignon steaks (6–8 oz each, 1½–2" thick)
• Kosher salt & freshly cracked black pepper
• 2 tbsp clarified butter (for searing)
• 2 tbsp unsalted whole butter
• 2 cloves garlic, smashed
• 3–4 sprigs fresh thyme

Instructions

1. Prep the Steak:
Remove filets from the refrigerator 15 minutes before cooking.
Pat dry thoroughly and season generously with salt and black pepper on all sides.

2. Heat the Pan:
Preheat a cast-iron skillet over medium-high heat until just beginning to smoke.
Add clarified butter—it should shimmer immediately.

3. Sear:
Place filets in the pan and do not move them.
Sear 2½–3 minutes per side until a deep golden-brown crust forms.

4. Baste & Finish:
Reduce heat to medium-low.Add whole butter, garlic, and thyme to the pan.
Tilt the pan and continuously spoon the melted butter over the steaks for 1–2 minutes, allowing the butter to gently brown and pick up the aromatics.

5. Rest:
Remove steaks and rest 5–7 minutes before serving.
Spoon a little of the brown butter over the top just before plating.

Temperature Guide: 

• Rare: 120–125°F
• Medium-Rare: 130–135°F (recommended)
• Medium: 140–145°F

Chef Hale Tip:

Clarified butter allows you to sear hot without burning, while finishing with whole butter delivers that classic, nutty steakhouse brown butter flavor.

For medium-rare, pull your steaks at 125°F and let them rest—carryover cooking will bring them to the perfect doneness when you slice in.

Lobster Mac & Cheese

Ingredients:

Pasta & Lobster

• 8 oz cavatappi or elbow pasta
• 2 lobster tails (4–6 oz meat total), shells removed
• 4 tbsp unsalted butter (divided)
• Salt & white pepper, to taste

Three-Cheese Béchamel

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed 
• 1 cup white cheddar cheese, grated 
• ½ cup Gruyère cheese, grated 
• • ¼ cup Parmesan cheese, finely grated
• Pinch of nutmeg (optional but very chef-y)

Topping

• ½ cup panko breadcrumbs 
• 1 tbsp melted butter
• Optional: chopped chives or parsley for garnish

Instructions

1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.

2. Butter-Poach the Lobster
In a small saucepan over low heat, melt 2 tbsp butter. Add lobster meat and gently poach 4–5 minutes until just cooked. Remove, chop into bite-size pieces, and reserve.

3. Make the Béchamel
In a saucepan, melt 3 tbsp butter over medium heat.
Whisk in flour and cook 1–2 minutes (don’t brown).
Slowly whisk in warm milk, stirring constantly until thick and smooth.

Lower heat and stir in:
• White cheddar
• Gruyère
• Parmesan

Season with salt, white pepper, and a pinch of nutmeg.

4. Bring It Together
Fold cooked pasta into the cheese sauce. Gently fold in the lobster. Taste. Adjust seasoning. Smile.
 
5. Top & Bake
Preheat oven to 375°F. Transfer mac & cheese to a buttered baking dish or cast-iron skillet.

Mix panko with 1 tbsp melted butter and sprinkle evenly on top.

Bake 15–20 minutes, until bubbly and golden. (Optional: Broil 1–2 minutes for extra crunch.)

6. Serve
Finish with fresh chives or parsley…..Serve hot.

Chocolate Lava Cake For Two

Ingredients:

• 4 oz high-quality dark chocolate (60–70%), chopped
• 4 tbsp unsalted butter 
• 1 large egg 
• 1 large egg yolk 
• ¼ cup granulated sugar
• 2 tbsp all-purpose flour 
• Pinch of salt
• Powdered sugar, for dusting
• Fresh berries, for serving

Instructions

1. Prep:
Preheat oven to 425°F.
Butter two small ramekins and lightly dust with cocoa powder or flour.

2. Melt:
In a heatproof bowl, melt chocolate and butter together (double boiler or microwave in short bursts). Stir until smooth and glossy. Let cool slightly.

3. Mix:
In a separate bowl, whisk egg, egg yolk, and sugar until slightly thickened and pale. Fold in melted chocolate, flour, and salt just until combined.

4. Bake:
Divide batter evenly between ramekins.
Bake 10–12 minutes, until edges are set but centers remain soft.

5. Serve:
Let rest 1 minute, then invert onto plates or serve directly from ramekins.
Finish with powdered sugar and fresh berries.

Chef Hale Tip: