This is decadent. It is a helluva lot of work. It is also the single most dramatically delicious recipe I know how to make, and if I am having a dinner party on which depends my next job or a major contract, this is what I'm making. I'm serving it with a lovely stir-fry of something green, like snow peas or asparagus, and some gently roasted plum tomatos, and copious quantities of Santa Margherita Pinot Grigio, and chocolate pots de creme for dessert, and when everyone leaves, I will have a nervous breakdown. But before they leave, their eyes will roll back in their heads and they will sigh in ecstasy, because this? Is just wonderful. (You have no photo because I haven't made this in four or five years, and I'm not ambitious enough to make it this week.) ((Nods to Emeril Lagasse, whose Coquille St. Jacques recipe forms much of the base for this.)

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