Right now, you’ll be hard-pressed to find a cookware set that looks as stunning sitting atop a range as it does sauté, simmer, or sear.
Drizzle with 1 1/2 teaspoons oil and wrap in foil to seal.Roast until very soft, about 1 hour and 30 minutes.
Unwrap and let cool completely.Squeeze garlic cloves into a small bowl; discard peels.Melt 1/2 cup butter in a small saucepan over medium-low.
Cook, stirring occasionally, until foamy, about 4 minutes.Continue to cook, stirring often, until milk solids turn golden brown and butter smells nutty, about 4 minutes.
Transfer brown butter to a small bowl; set aside.. Bring lobster stock to a boil over medium-high.
Reduce heat to medium-low and simmer, uncovered, until reduced to 1 quart, about 50 minutes."Nice 'n cheesy, but I wish there was more of a difference in the flavors.".
"Wish they were tangy-er."."I'd rather just eat a chunk of Parmesan.".
"There wasn't a strong Parmesan flavor."I personally enjoy the subtle flavor.".