How to avoid Valentine’s Day cooking disasters

Re-creating the romance of a restaurant at home might mean a few candles, a nice bottle of wine, a carefully crafted menu.

But when cooking for a date for the first time, one of the appetizers might be a helping of anxiety.

Cooking for a significant other on Valentine’s Day can seem ripe for pitfalls.

“You don’t want to be panicking in the kitchen, because that’s not romantic,” said English chef and restaurateur Jamie Oliver.

You’ll need a strategy to keep the holiday romantic – in other words, not letting your fear that the spinach salad is wilted interrupt a candlelit conversation.

“It’s a lot of pressure, especially with new relationships,” said Heather Christo, author of “Heather Christo’s Generous Table: Easy & Elegant Recipes through the Seasons.”

“There’s nothing sexy about slaving over the stove and being stressed out.”

Don’t aim too high. “The name of the game is simple,” Christo said.

This is a time where it’s OK to stay in your comfort zone.

For example, Christo suggests braising – something that takes a long time, but requires nearly no prep. She also suggested broiled lobster that she promises takes only 30 minutes, including making rice.

Prepare in advance. Really. The Seattle-based Christo, who used to host events as a caterer and private chef, said advance work is key.

“Definitely read the recipe ahead of time,” she said. “Make sure you go grocery shopping ahead of time.”

Throw out some romantic gestures – a flower on the table, good lighting. Buy a few aprons in case your date wants to help but wore a cocktail dress or nice suit.

Include the other person. First, include your date in the preparations – before you buy a car’s worth of ingredients, ask about any allergies or preferences, noted Christo.

Then, consider your own style. Do you prefer to cook alone?

“Some people might say, ‘Go in the other room,’ so they don’t see them freak out,” said Marni Battista, a Los Angeles-based dating coach and founder of Dating With Dignity.

If you want to incorporate your guest – which Battista recommends – consider something like the lobster taco recipe, which you can assemble together.

“Don’t be afraid to really just be yourself,” Battista said. “Being stressed out and trying to be perfect, all of those things are going to undermine the objective of the date, which is to get to know each other.”

Lobster Tacos with Green Onion-Cilantro Sauce

From Heather Christo

For the green onion-cilantro sauce

6 green onions, roughly chopped

1 jalapeno roughly chopped

1 cup fresh cilantro, packed

1/2 cup vegetable oil

1/3 cup fresh lime juice

Kosher salt

For the cilantro radish salad

2 green onions, thinly sliced

1/2 cup roughly chopped fresh cilantro

1 bunch radishes, trimmed, thinly sliced

2 tablespoons lime juice

2 teaspoons vegetable oil

Kosher salt

For the lobster

1 tablespoon oil

Zest of 2 limes and 1 tablespoon lime juice

2 green onions, thinly sliced

12 ounces cooked lobster, chopped into bite-size pieces

8 corn tortillas

Lime wedges

Avocado slices

For the sauce, combine the onions, jalapeno, cilantro, vegetable oil and fresh lime juice in a blender. Puree on high until you have a smooth green sauce. Season to taste with salt. Set aside.

For the salad, gently combine the green onions, cilantro, radishes, lime juice and oil in a small bowl. Toss to coat; season to taste with salt. Set aside.

For the lobster, heat a medium skillet over medium heat; add the oil. Then add the lime zest and the green onions. Stir in the cooked lobster; gently warm the lobster with the onions and lime zest. Season well with kosher salt; sprinkle with the lime juice.

Heat the corn tortillas (I do this by toasting them in a dry nonstick pan on both sides or on my flat top griddle).

Spoon some of the cilantro-radish salad onto the tortillas. Top with a generous amount of the lobster and then drizzle with the green onion sauce. Serve immediately with avocado slices and lime wedges.

Makes: 4 servings