These elevated supper ideas will make it even more special if you plan to enjoy a date night at home. On your romantic evening at home, it’s fun to get out of your comfort zone and try some new dishes. This list of five romantic dinner ideas has something for everyone, so I’m sure you’ll find something to your liking.

These recipes are a step up from typical evening meals without being overly complicated or time-consuming. So, let’s get cracking with the list.

Lobster Mac and Cheese

Preheat the oven to 200 degrees Celsius.

Over high heat, bring a large pot of salted water to a boil—Cook for 7 minutes, or until the lobster is just cooked. Cut in half after rehydrating in icy water. Remove the meat and cut it coarsely. Place the shell cut-side up in a 6-cup (1.5L) baking dish after washing it under cold running water. 

In a medium-sized frying pan, melt the butter. Cook, constantly stirring, for 1 minute, or until garlic is softened. Stir in the herbs until everything is well combined. Set aside one-third of the herb butter in a jug. Cook for 1 minute, stirring constantly. Add the paprika and mix well. One cup at a time, add milk, constantly stirring until smooth. Bring to low heat and cook for 5 minutes, or until the sauce has thickened. Half of the Comté should be added first, followed by the lobster and pasta. Season. Fill lobster shells halfway with mac and cheese, then top with the remaining 75g of cheese. Cook for 20 minutes, or until golden brown and bubbly. Top with the remaining herb butter and paprika.

Lamb with Mustard-Shallot Sauce

Preheat the oven to 400 degrees Fahrenheit. 1 tablespoon oil, heated in a medium skillet until shimmering. Using salt and pepper, season the high-quality lamb meat.

1 tablespoon oil, heated in a medium skillet until shimmering. Using salt and pepper, season the lamb. Cook the lamb in the skillet, fat side down, for 3 minutes over moderately high heat, until richly browned. Cook for another 2 minutes with the fat side up. Roast the rack in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 125 degrees for medium-rare. Allow the lamb to rest for 10 minutes on a carving board. 

Remove the fat from the skillet and discard it. Cook the shallots and the remaining two teaspoons of oil in the skillet over moderate heat until softened, about 3 minutes. Simmer for 2 minutes, or until the wine has been reduced by half. Bring the stock to a low simmer. Turn off the heat in the skillet. Combine the whole grain and Dijon mustards, as well as the thyme, in a mixing bowl. Add salt and pepper to add taste to the sauce. Carve the lamb into chops and serve on dishes that have been warmed. Serve with the sauce spooned over the meat.

Vanilla Panna Cotta

Soak the gelatine sheets in a dish of cold water for 5 minutes.

Combine the milk, cream, sugar, and vanilla seeds in a saucepan. Stir to mix, reduce to low heat and remove from the fire. Remove the gelatine from the cold water, squeeze off the excess, and stir it into the milk mixture. Stir until the sugar has completely dissolved. Place in the fridge after pouring into four ramekins. 

Turn each ramekin upside-down onto a serving plate to serve. If the panna cotta is sticking to the ramekin, delicately immerse it in a dish of warm water to loosen it. Serve with sliced fresh strawberries and a sprinkle of strawberry compote.

Pan-fried Duck Breast with Spring Vegetables

Cook the potatoes for 20 minutes, or until cooked, in a pan of boiling salted water; halve any larger ones.

Meanwhile, score the duck breast skin at 2cm intervals with a sharp knife, then season with sea salt and black pepper. Turn the heat to medium-high and place the duck skin-side down in a chilled nonstick frying pan. Cook for 8 minutes, or until the fat is well rendered and the skin is golden and crispy, without moving it. Cook for another 4 minutes on the other side before removing the duck to a plate to rest, leaving the pan of duck fat on the heat.

Snap the woody ends off the asparagus spears and add them to the potato pan for the last 5 minutes, followed by the peas for the last 2 minutes, then drain and air-dry everything. Place the chili and mint leaves in a large mixing basin and finely chop them. Add one tablespoon of extra virgin olive oil, finely grated lemon zest, and half the lemon juice. Mix well and season to taste. After halving the asparagus spears, combine all warm veggies with the dressing and stir thoroughly. Distribute among your plates, then slice the duck and place it on top. To finish, scatter the reserved baby mint leaves on top.

Shrimp Scampi Pasta

Season the prawns with salt after patting them dry.

Cook pasta until it’s just al dente, about 1 to 2 minutes less than the package instructions. Drain all but 1/2 cup of the pasta water. Meanwhile, melt two tablespoons of butter in a large skillet over medium heat. Cook, stirring periodically, for 1 to 2 minutes, or until garlic is aromatic. Cook, occasionally tossing, for 3 to 5 minutes, or until shrimp is cooked through.

Reduce the heat to a medium-low setting. Combine the wine, lemon zest and juice, and red pepper in a mixing bowl. Simmer, stirring regularly, for 1 to 2 minutes, or until sauce thickens. Combine the fettuccini, the remaining two tablespoons of butter, and one tablespoon of the leftover pasta water in a large mixing bowl. Cook, constantly stirring, until the sauce thickens and coats the pasta. Garnish with parsley and black pepper before serving.