Dinner Idea Help

robert.c.brown15

Hey All,

I'm brainstorming a dinner for my mom's birthday this weekend and I wanted to run a few ideas by you guys. All of them are works in progress but butter poached lobster tails is the main ingredient.

#1 - Butter poached lobster tail, pommes maxim, carrot ginger emulsion, tomato confit (or tomato tartare, served warm)

#2 - Butter poached lobster tail, pommes maxim, bearnaise sauce

Do either/both of these flavor combinations work for you? Bearnaise could be over powering and I don't know if carrot ginger emulsion and tomato confit (or tartare) will go together that well.

Neither of them seem very filling as it is one lobster tail per person. And that's all I got. I really want to do a potato dish with the lobster, but not sure what else.

Appreciate the ideas and help!

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Johan_Edstrom_5586

Me personally if you do a butter poached lobster and for your mum, you are gonna get the best you can get,

I'd focus more on the lobster and completely skip starch, I'd serve it with a peppery salad and something crunchy

/ palate cleansing. - If you get a bigger lobster tail, butter poach it, have arugula like salad that is really well

dressed, fresh toasted and baked bread, brown butter and garlic

Johan_Edstrom_5586

How big are the tails? I missed that bit

Johan_Edstrom_5586

Oh, you could add on to this, do butter poached shrimp, scallops then seared, asparagus that is tart,

Hot sauce, floral salads, etc.

robert.c.brown15

Unfortunately, as I am visiting my parents this weekend, my mom is defrosting lobster tails she's had in her freezer for who knows how long. Probably 6-8 ounce tails but I won't know until tomorrow when I get there and see them. They aren't ever bad, but aren't fresh from a live lobster.

I like the idea of a peppery salad!

So my above mentioned flavor combinations don't sound that great?

Johan_Edstrom_5586

I'm Swedish, I have a tough time seeing anything but dill and creamed fresh taters with salmon, and I think that is heavy

When I think seafood I think abundance, lemon, dill, lime, butter, maybe garlic, eggs, toast, butter, fresh white flour rye, hand picked

tomato, and if you really want taters - boiled and just rolled in brown butter on the side.

If it is cured I go towards rye, mustard, dill lemon, lettuce, cucumber.

As a person that grew up fishing with grandpa at 5:30 am, I don't think I can find anything

sadder than Ahi tuna with sesame crust, wasabi mash and Bulldog sauce.

Johan_Edstrom_5586

Oh, I missed sour cream, creme fraiche, chives, peppery edible flowers.

Samuel_68313

If you really want to serve potatoes maybe try a potato pavé, when you finish it in a pan baste it with loads of lemon, dill, and brown butter.

I don't personally like the idea of a béarnaise sauce, I think it is a bit too much for lobster.

Samuel_68313

Honestly, I would just make a compound butter, probably using half brown butter and roasted garlic and lemon.

Nicky_J_17040

I would do away with the bernaise. Keep it lighter with some kind of vinaigrette, maybe tarragon if you still wanted that flavor profile.

Or maybe consider flavoring your poaching butter (with tarragon or dill).

I also agree with Mr. Edstrom regarding the arugula salad. Sounds tasty!

Good luck