Japanese chef’s knife.

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.

Add 1/3 cup Cognac; cook until mixture has reduced to 1 quart, about 5 minutes.

Add cream, brown butter, and piment d’Espelette; stir to combine."Fun and yummy.".

"Are these supposed to be more festive?".Flavor Blasted: Xplosive Pizza.

"Tastes just like frozen pizza.I want to hate this.