Lobster Blow Out

On the second Teusday of Oct, I will be hosting a Lobster dinner. I would like advice on my food selections and my wine pairings.

Antipasti della Casa
Roasted peppers, Parm cheese, Pecorino pepato cheese, Fritatta, Marinated olives, Proscuito di Parma, fresh melon, Grilled mushrooms, and other goodies
Served with a Brut Prosecco

Amuse Bushe
Plate drizzled with a Balsamic reduction plated with a piece of grilled fennel with a small slice of warm lobster tail meat garnished with grated lemon zest and olive oil. On the side a shaving of Pecorino cheese.

Lobster salad
Maine lobster meat
Mayo
Tarragon
mustard
chives
Served with a Gruner Veltliner 2007

Lobster Risotto
Made with lobster stock
A drizzle of truffle oil will be added before service
Served with a Condrieu Viognier 2006/7

Limoncello Sorbeto
No wine will be served

Boiled Whole Maine Lobster
Served with boiled red skins and Roast Radichio or green beans or what ever looks good.
Served with a Puligny Montrachet 2006/7


Homemade vanilla Icecream with carmel sauce and pastries
No wine will be served.

Thank you for all your opinions.


Gary Bobier

Time? Address?

I will be visiting my sister in Maine next week. I plan on having Vouvray with my lobster. It is what I usually have.

I will be visiting my sister in Maine next week. I plan on having Vouvray with my lobster. It is what I usually have.

Do you remember if the Vouvray was sweet, dry or off dry?


Gary Bobier

They've all been off-dry. However, for next week I have a sparkler - 2005 Ch. Moncontour Brut on queue.

[Jenise]

Hi, Gary! I love these dinners you do.

First gut-level reaction: your amuse bouche, though it involves the first appearance of lobster (I presume the antipasto is going to be served as a stand-up appetizer, and the amuse is your first sit-down item?) does not take the diner to another level. And perhaps you've missed an opportunity at this time of year by not including corn on your member--classic combo, sweet lobster and sweet corn. THAT would be a great dish for a chenin blanc.

Re the amuse: with the balsamic and the pecorino it could have been stolen right off the antipasto plate, and I think you'll create more traction for the rest of the meal with something more unique. You're in Las Vegas, IIRC, and your restaurant's Italian? So, hot climate. October. Meditteranean. How about a small espresso cup or tall shot glass of cold cream of fennel with a grilled lobster garnish? Could be corn instead, I was just staying with your fennel. Oh wait, that would be creamy and the next two courses, the salad and the risotto, are also creamy. Not smart. Okay, how about a small corn (using polenta and fresh corn) pancake topped with creme fraiche and the aforementioned piece of lobster? Your balsamic reduction could be on that plate.

I like the progression of your wines with the rest of the dishes, and that you've included tarragon in your lobster salad--another classic combo.

While I always eat my lobster steamed with butter, I did make a very nice bisque a few years ago that was superb. Here is a link:
http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=17967&p=153858

Thanks for the idea on the corn. I will grill up some sweet corn on the cob and sprinkle the corn on the plate as a garnish. With this idea I will omit the pecorino pepato. One thing less to buy. The Lobster salad is not what we could call creamy. Just a bit of Mayo to bind it.

[Jenise]

Thanks for the idea on the corn. I will grill up some sweet corn on the cob and sprinkle the corn on the plate as a garnish. With this idea I will omit the pecorino pepato. One thing less to buy. The Lobster salad is not what we could call creamy. Just a bit of Mayo to bind it.

By creamy, I wasn't referring to texture, just baseline ingredients. But I get what you're saying. Sounds like a great dinner!

Dinner sounds spectacular.

My only suggestion would be to add a tawny port with dessert. I think a tawny would work well with vanilla and caramel, but I am an easy sell on tawny port with many desserts.