Tag Archives: lobster dinner menu

Old School Maine Lobster Dinner: As Good as Ever

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Lobster is undoubtedly the most consumed seafood around the world. There are various types of lobster dishes that one could prepare on special occasions or even on the normal days.

The Maine Lobster-Stuffed Chateaubriand with Bearnaise Sauce is one of the old school lobster dishes that might have fallen out of favour but their taste and health benefits remain supreme and missed by many people.

There was a time when this dish was included in almost every Maine lobster menu for special dinner with loved ones, whether at restaurants or in their own home.

The fork-tender, perfect medium-rare chateaubriand is delicious and if you stuff steamed Maine lobster tails and bacon into it, the outcome is even better. Cover it in a sauce made from egg yolks and butter to take the taste to a new level.

Here is the recipe for Maine Lobster-Stuffed Chateaubriand with Bearnaise Sauce

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Ingredients for the Roast

  • Steamed and picked with whole meat Maine lobster, 1 to 1 ¼ pounds
  • Chopped bacon, 3 strips
  • Chopped medium-sized shallot, ½
  • Minced celery, ½ rib
  • Minced garlic, 2 cloves
  • Sliced cremini mushrooms, 2 ounces
  • Salt and freshly ground black pepper
  • Sliced green onion, 1
  • Dry white wine, 3 tablespoons
  • Chopped fresh parsley leaves, 1 tablespoon
  • Trimmed and centre-cut beef tenderloin, 1 of about 2 pounds

For Bearnaise Sauce

  • White wine vinegar, 1/3 cup
  • Dry white wine, 1/3 cup
  • Sliced shallot, 1 of medium size
  • Leaves removed and finely chopped fresh tarragon sprigs, 5
  • Black peppercorns, 10, whole
  • Egg yolks, 3, large
  • Unsalted butter, 1 stick
  • Kosher salt
  • Freshly ground black pepper

How to prepare Roast

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  • AT first, preheat the oven to 400 degrees.
  • Place a large skillet over medium heat and cook bacon, by stirring, until it turns crisp. The process takes about 5 minutes. Now, transfer to paper towels and use a slotted spoon to drain. After that, you can add shallots and celery and cook, keep stirring until the mixture is soft. Then, add garlic and cook for 30 seconds. Now you should mix in mushrooms and a pinch of pepper and salt and cook till the time liquid is out from mushrooms. Now, add green onions and keep stirring. Mix in wine, increase the heat and cook until wine is completely evaporated. Now, add parsley and stir. After that, take away from heat and stir in the cooked bacon and allow the mixture to cool.
  • Now, you have to slice about 3/4 of the roast and butterfly the beef roast. Make sure that you do not cut the way through the roast. After that, put the sliced beef on a flat surface and cut side up.
  • Place the bacon-vegetable mixture in a line, crossways the meat. Now, keep the cooked lobster meat on top of mixture and roll the roast up and fasten with the twine.
  • Now, rub olive oil all over roast and season with salt and pepper. Put it in a heavy cast iron skillet or roasting pan and lightly burn all the sides. Put it in the oven and roast to the temperature of your choice. For medium-rare, roast for about 20 minutes.
  • Then, transfer to the cutting board. Cover and allow it to rest for 10 minutes prior to carving. Get rid of kitchen twine and thickly slice the roast. Place on a plate and drizzle Bearnaise sauce over it. Serve straight away with roasted fingerling potatoes and asparagus.

For Bearnaise Sauce

  • Take a small saucepan and put two inches of water to a simmer. Keep low heat so as water does not start boiling.
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  • Combine vinegar, wine, shallots, tarragon stems and peppercorns in a small skillet and place it over medium heat. Bring the mixture to a simmer and cook till the time all liquid is evaporated, except two tablespoons. Pour carefully in a large bowl to cover the opening of saucepan.
  • Now, add the egg yolks to the vinegar mixture and combine by whisking. Place the mixture over simmering water and cook until the yolks thicken.
  • Then, add the butter pieces, one at a time and make sure that one piece of butter is melted before placing the next. Now, take away the sauce from heat and add chopped tarragon leaves. Season with salt and pepper.
  • Serve warm

There are several other traditional dishes that you will like to include in Maine lobster menu, at your next party. To know more about Maine lobster recipes, you can visit GetMaineLobster.com.

How to Prepare Delicious Sausage Borscht and Tabouleh Salad?

Are you planning for seafood dinner this weekend? You must be looking forward to prepare delicious lobster dinner and present it before your guests in best manner. You should know that serving only lobster dish is not enough; you must include some equally appetising side dishes to the lobster dinner menu.

Delicious borscht sausage and tabouleh salad are two different varieties to add to the taste of lobster dinner.

Borscht, basically a vegetable dish, is not very popular in America but the classic dish from Eastern Europe is incredibly delicious and a great way to consume lots of vegetables. Generally, people think of Borscht as a cold, tasteless and chewy soup served cold, but this is not the rule. It can also be served hot and if cooked properly, it acquires smooth texture and awesome taste.

Here is the recipe for Borscht Sausage

Ingredients

  • Olive oil, 1 tablespoon
  • Thinly sliced red onion, 1, large
  • Loose spicy pork sausage meat, 1 pound
  • Fennel seeds, 1 teaspoon
  • Dill seeds. ½ teaspoon
  • Beef stock, 1 quart
  • Drained beets cans, 3 of 15-ounce
  • Ground black pepper and salt
  • Fresh dill, chopped, to serve
  • Sour cream, to serve
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Instructions

  • In a large saucepan, heat oil over medium-high heat. Add onion and cook for 3 to 5 minutes or until it starts to brown. Mix in the sausage and cook for 3 to 5 minutes or until lightly browned. Now, add the fennel and dill seeds and continue to cook for 30 seconds more. Add the stock and bring to a simmer.
  • While the stock heats, grate the beets in a food processor attached with large grating equipment. In a pan, add the beets and any liquid in processor, cook for 5 minutes. After that, you can season with salt and pepper. Place into the bowls and top it up with dill and sour cream.

Now, tabouleh salad is another important side dish that can be added to your lobster dinner menu.

Here is the recipe for Tabouleh Salad

Ingredients

  • Burghul or cracked wheat, ¼ to ½ cup
  • Flat leaf parsley, 2 bunches
  • Spring onions, 1 bunch
  • Mint, 1 bunch
  • Large-sized tomatoes, 2
  • Lemon juice, 2 tbs
  • Salt and pepper, to season

Instructions

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  • Take a bowl or jug, add burghul wheat and pour water up to half an inch and leave for an hour to completely absorb the water. In case the time is less, add hot water.
  • Now, wrap the parsley in a tea-towel after thoroughly washing them. Dry the herbs
  • Finely shred the spring onions and mint. Place them into a bowl
  • Slice the tomato, remove seeds and watery parts, if possible
  • Roughly chop the parsley and place one bunch into the food processor and blitz until leaves are finely chopped. Do the same with next bunch
  • If the burghul is ready, place it in a bowl and give it a good squeeze.
  • Place the parsley into a bowl and use lemon juice olive oil, salt and pepper for seasoning
  • Mix well and immediately serve

You can include several other side dishes to your lobster dinner menu.