Lobsters and Chocolate Pudding

This is neither baking nor something made by me, but recently lobsters have been relatively inexpensive in Vancouver due to the Icelandic volcano resulting in delays in lobster shipment to Europe. So my boyfriend promised that this past weekend we would have lobsters for dinner, and I just wanted to share his creation. It was his first time preparing lobsters (and possibly the last...), and he followed Julia Child's recipe of pan-roasted lobster (video here) with a chervil butter sauce. We couldn't find chervil at the grocery store though, so parsley was used instead, which we don't think worked so well because it made the sauce bitter. But other than that, it was a very lovely meal. :)

For dessert, I made chocolate pudding. I have no pictures (it doesn't look particularly pretty), but the recipe I use has become my go-to recipe for chocolate pudding whenever I need to use up leftover milk. The original recipe is from here but I have tweaked it to my taste.

Easy Chocolate Pudding
adapted from AllRecipes.com

3 heaping tbsp cocoa powder (I use Dutch-processed)
2 tbsp cornstarch
1/2 cup sugar
a pinch of salt
2 3/4 cups milk
2 tbsp margarine or butter
a splash of vanilla extract

In a medium saucepan, sift cocoa powder, cornstarch, sugar and salt. Mix well to prevent lumps from forming later. Add milk.

Stir mixture constantly on medium heat, making sure there are no lumps. The mixture will start to get thicker. When it is thick enough to coat the back of a metal spoon (around the time when the mixture starts to boil), turn off the heat. Add vanilla extract and margarine/butter, and stir to combine.

Optional step: strain the pudding to further remove any lumps.

Let the pudding cool, and chill in the refrigerator or enjoy as is.