One of the truly great party weekends in Nashville is just around the corner.
The Iroquois Steeplechase.
Visualize yourself on a beautiful sunny day, dressed up in the cutest dress, a faboo hat and totally inappropriate shoes hiking several miles to your box where you’ll spend a delightful afternoon watching horses fling themselves around a track and people slowly turn the color of lobsters.
Which brings me to my subject.
You’ve delegated beverage, nibble and dessert duty to fellow box members. It’s up to you to bring it on and blow them away with the main course.
Enter a cold grilled lobster with a knock out baby new potato and haricot verts salad .A divine Dijon vinaigrette, a few toasted pine nuts, Kalamata olives just add to the total outrageousness of this meal. if you don’t want to deal with the shell, make the salad, put it on some mixed baby romaine and top with the chopped grilled lobster and fresh basil. Add a few lemon wedges for a quick squeeze on top and you’ve got one hell of a lunch.
Feeding Groom’s Grilled Lobster Provencal
3 tbs Champagne vinegar
1 tsp minced shallot
2 tsp Dijon mustard
½ cup roasted garlic olive oil
Coarse salt and freshly ground black pepper
Mix the champagne vinegar, shallot and mustard in small bowl. Slowly drizzle the oil into the bowl as you whisk until the dressing emulsifies. Add salt and pepper to taste. Set aside.
The Lobster Tails:
Preheat your grill to high if gas, or get the charcoal going.
2 large lobster tails
Roasted garlic olive oil for brushing
1 pound baby new potatoes, cooked until just tender, cut in half
½ pound haricots verts, also known as French green beans, blanched
¼ cup pine nuts, toasted
¼ cup fresh basil, cut into chiffonade
¼ cup Kalamata olives, pitted
6 perfectly ripe small tomatoes, quartered ( grape tomatoes work well)
Bring a large pot of water to a boil, add a dab of olive oil. Add lobster tails and cook for six minutes at the boil. Drain and when cool enough to handle, take a pair of kitchen scissors and cut right down the middle of the flesh side of the lobster. Don’t cut all the way through. Clean the hard shell off the flesh side and with the scissors, cut to expose the flesh so it will grill evenly.
When your fire is ready, brush the lobster tails with the roasted garlic olive oil and cook 3 minutes a side.
Remove the flesh from the lobster tail and chop in bite sized pieces. Toss with a bit of roasted garlic oil and season with coarse salt and freshly ground black pepper.
Combine salad ingredients, toss with dressing to taste.
Fill the lobster tail with the chopped lobster. Arrange salad next to the lobster and sprinkle with the fresh basil.
Click here for a printable recipe!
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