| 1 | teaspoon extra virgin olive oil |
| 1/2 | cup finely chopped onion |
| 2 | garlic cloves, minced |
| 6 | tablespoons unsalted butter |
| 12 | Ritz crackers, crushed |
| 1 | tablespoon minced fresh flat leaf parsley |
| 1 | teaspoon minced fresh thyme |
| 1 | tablespoon fresh lemon juice |
| 1/4 | cup coarsely chopped cooked lobster |
| Kosher salt and freshly ground pepper to taste | |
| 3 | large heirloom beefsteak tomatoes, about 1 pound each |
| Lobster Sauce | |
| 1½ | cup lobster or shellfish stock (available frozen in some fish stores and gourmet markets) |
| 2 | tablespoons heavy cream |
| 1½ | teaspoon brandy |
| 8 | tablespoons unsalted butter |
| 1/4 | cup cooked lobster meat |
| Kosher salt and Freshly ground pepper to taste
Preheat the oven to 350 degrees F. In a large sauté pan, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic and sauté for 3 minutes. Add the butter and simmer for 5 minutes. Do not let the onion brown. Remove from the heat and add the cracker crumbs, stirring to coat them with butter. Add the parsley, thyme, and lemon juice. Set aside and let cool. Add the 1/4 cups lobster meat to the crumb mixture and stir well. Season the lobster with salt and pepper. Cut the tomatoes in half and trim the ends so they sit flat. Scoop out the tomatoes pulp to form a cup. Salt and pepper the tomatoes and fill with the lobster mixture. Place the tomatoes in a baking dish and bake until the lobster mixture is heated through, about 10 minutes. Be careful not to overcook the tomatoes. To make the lobster sauce: in a small saucepan, simmer until sauce starts to thicken. Add the brandy. Turn off the heat and whisk in the butter, a tablespoon at a time, waiting until each tablespoon is melted before adding the next. Fold in the ¼ cup lobster meat. Season with salt and pepper. To serve, place a stuffed tomato half on each of 6 plates and spoon 2 tablespoons of lobster sauce over each serving. Serves 6. |
Side Dishes
Creamy Lime Potato Salad
| 4 | cups cubed red potatoes |
| 1/3 | cup reduced fat mayonnaise |
| 1/4 | cup reduced fat sour cream |
| 2 | tablespoons lime juice |
| 1 | tablespoon minced fresh thyme or 1 teaspoon dried thyme |
| 1/2 | teaspoon grated lime peel |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1/2 | cup chopped green onions |
| 1/2 | cup chopped parsley |
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain.
Cool potatoes for 10 minutes.
Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.
Pour over potatoes; toss gently to coat. Add the onions and parsley. Serve warm or chilled.
5 Servings (3/4 cups per serving)
Grilled Asparagus with Roasted Garlic Vinaigrette
Serves 6
Vinaigrette
4 large garlic cloves
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
sea salt, to taste
ground pepper, to taste
Prepare Vinaigrette
Preheat oven to 350°F.
Place unpeeled garlic cloves in small baking dish and drizzle with olive oil.
Roast garlic until soft, about 20 minutes.
Let cool slightly then peel and mince.
Transfer to small bowl.
Whisk together garlic, vinegar, and Dijon.
Slowly whisk in 1/3 cup olive oil and add salt and pepper to taste.
Set aside.
Asparagus
1½ pounds asparagus, tough ends removed
2 teaspoons olive oil
1/4 teaspoon salt
Preheat grill to medium heat.
Place asparagus on skewers (to make them easier to flip on the grill) and use a brush to oil both sides.
Sprinkle with salt.
Grill 5–7 minutes on each side or until asparagus is done.
Arrange asparagus on a serving platter and drizzle vinaigrette over top.
Serve warm or at room temperature.
Rainbow Fruit Salad
| 1/2 | cup honey |
| 1/3 | cup orange juice |
| 2 | tablespoons lemon juice |
| 1/4 | teaspoon ground ginger |
| 1/8 | teaspoon ground nutmeg |
| 5 | cups cubed cantaloupe |
| 1 | cup fresh blueberries |
| 2 | large firm bananas, sliced |
| 2 | medium nectarines, peeled and sliced |
| 2 | cups sliced fresh strawberries |
| 2 | cups halved seedless grapes
In a small bowl, combine first five ingredients; mix well. In a large bowl, combine the fruit. Add dressing and toss to coat. Serve immediately with a slotted spoon. 12 Servings |