Recipes and usage Booklet
Gourmands already could barely wait: this is finally the beginning of the lobster season, the perfect excuse to invite friends and family. Expensive to receive with lobster, do you think? No more than if you’re grilling steaks on the barbecue. And your guests will be speechless.
Around the Pot
Like many utensils are needed to dissect the lobster, a good idea: they are presented together in a glass jar type Mason, with a beautiful colored paper towel. It has the lobster fork and clip lobster besides the usual cutlery, knife and fork. To be used as place cards, tie a butcher rope around each pot with a carton label to include the name of each. Practical and pretty at the same time! We can also provide some plastic aprons.
A simple way of entertaining family and friends with lobster: the plateau. At the same place, pieces of lobster, new potatoes and chunks of corn, which can be grilled on the barbecue. Serve the sauce accompaniments in small individual bowls: each will have them on hand. Another tray can be used to recover cores of corn and the lobster shells, so as not to unnecessarily clutter the plates.
The return of the Surf & Turf
Do you remember the fashion surf & turf? Gourmands doted this dish combining “steak and scampi” (prawns) or steak and butterfly shrimp (as to the chef humor). We swapped shrimp and prawns for generous chunks of lobster. A very nice dish to receive at the Mother’s Day. (Next year!)
Spring Vegetable and Grapefruit Salad with Lobster Tail
Bon appetit and a nice casual event!
Source: Ricardo Magazine, Volume 10 Number 5, translated by Anick Giroux.
Originally published on Coeur en Fête Blog : May 30 2013.