One of my favorite things in the world is to have friends over for a dinner party! Nothing beats enjoying the delicious food that you made with great friends around a table.
Recently, I worked with my friends at Red Lobster to create this menu for a “Lobster Three Ways” dinner party! And wow, what a success!!! We had a blast. Proof: check out the video! 🙂 #Lobsterfest #Lobsterworthy #sponsored
And huge thanks to Jen of the YT channel Just Eat Life TV for helping me cook all day!! 🙂
Here are the dishes we made:
Lobster Artichoke and Seafood Dip
Sweet Maine lobster meat, seafood, artichokes and spinach in a creamy, three-cheese blend. Served with warm tortilla chips and fresh pico de gallo.
2 8oz packages of Cream Cheese
1 Tbsp Butter
½ cup (approx 1 Tail) Lobster Meat (chopped)
1/2 cup lump crab meat
1 cup Canned Artichokes (drained and chopped)
2/3 cup frozen chopped spinach (thawed and drained)
¼ cup Shredded Parmesan Cheese (fresh grated is best)
¼ cup Sour Cream
2 TBSP Crumbled Goat Cheese
1. Soften cream cheese at room temperature or in microwave for 30 seconds. Cream Cheese should be soft and able to be easily mixed by hand.
2. In a sauté pan, heat butter over medium-high heat. Add lobster meat and cook 2-3 minutes until meat is slightly firm to touch. Add artichokes, and combine, stirring gently.
3. Remove from heat and add to cream cheese. Add Parmesan cheese.
4. Mix Cream Cheese, lobster/artichoke mix, and Parmesan well until it is completely incorporated.
5. Stir in Sour Cream. If serving immediately, place dip in oven proof dish, sprinkle top with Parmesan cheese, and Goat Cheese.
6. Place under broiler on medium until top browns. Remember to leave oven door open and watch dip closely, as it will brown quickly.
7. If saving for later, place dip in refrigerator and cover until needed. To serve, place dip in oven/microwave proof dish, and microwave for 1-2 minutes until warm.
8. Sprinkle top with Parmesan and Goat Cheese. Repeat Broiler step #5 above
Butter-poached lobster over linguini tossed in a creamy alfredo sauce.
Lobster Tails, 1 per person, at room temperature
Unsalted butter for poaching (instructions below), slightly chilled, cut into small chunks
1 tablespoon water
1 garlic clove, smashed
1 sprig of thyme
3-4 tablespoons butter
1 1/2 cups heavy cream
1/2 cup grated parmesan
2 cloves garlic, smashed
salt & pepper to taste
Prepare lobster tails: Remove the shell, keep tails intact. Insert one skewer lengthwise into each lobster tail to prevent them from curling. I like to use wooden skewers so that I can trim them to fit snugly within my poaching skillet.
Fit lobster tails snugly in a skillet single layer side by side, add just enough water to cover; remove lobsters; pour water left in the skillet into a measuring cup; the amount of water in the measuring cup is the exact amount of unsalted butter needed to poach the number of lobster tails you are preparing.
How to cook lobster tails: In the same skillet water was measured and then removed, add 1 tablespoon water and bring to a boil, reduce heat to low and slowly add the slightly chilled chunks of unsalted butter to the skillet whisking to emulsify. Do not boil or the emulsion will break and separate, (don’t worry, it is still useable). Add room temperature lobster tails to the skillet maintaining a controlled temperature.
Alfredo pasta: melt butter in a saucepan, add garlic cloves and cook for a few minutes. Pour in heavy cream, bring to a boil, then reduce and occasionally stir to let it thicken. Add cheese, salt and pepper. Toss into cooked linguini, top with lobster, sprinkle red chili flakes.
Roasted Maine Lobster Bake
Petite Maine lobster tails, split and roasted with sweet corn on the cob and potatoes in a white wine and garlic-butter sauce.
Lobster tails, 1 per person
4 whole corn
2-3 lbs small red potatoes
2-3 garlic cloves
4-5 tablespoons butter
salt and pepper
Preparation: Halve corn and red potatoes and place on a baking or roasting pan lined with foil. Drizzle a little olive oil and season with salt, pepper, paprika, and dried oregano. Roast at 400F for about 25-30 minutes. At the last 10 minutes, place the lobster tails on top to roast.
Sauce: Mince garlic, add to saucepan with a little olive oil. Pour some white wine and then gradually whisk in the butter. Season with salt and pepper.