Petite Lobster Tail, Asparagus Cream, Caviar

Lobster, Asparagus Cream, Caviar

First Course
Petite Lobster Tail, Velvety Asparagus Cream, Caviar

Looking for a stunning start to your next dinner party? To entertain in the New Year in style? Replace that ubiquitous dinner salad with a petite lobster tail atop a luscious asparagus cream at your next soirée. Even if it is just a soirée for two…

Lobster and asparagus have always made a stylish pair, so here asparagus is turned into a luxurious cream sauce while a fancy petite lobster tail becomes a posh vehicle for caviar.

And the beauty of this dish it that it is equally exquisite served either hot or cold. Depending on the occasion, the weather, your menu, your mood… whatever it may be – choose the hot or cold version for your very elegant first course.

Petite Lobster Tail Recipe

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Lobster Tortilla Soup

Lobster Tortilla Soup

Lobster Tortilla Soup

With the world’s largest lobster festival right around the corner and in our own backyard (The Port of Los Angeles), it was time to develop a new lobster recipe. Now while lobster is usually decadent, expensive, and reserved for special occasions, I sought to create a more humble lobster dish for everyday enjoyment. These 3.5 ounce lobster tails cost $6.50 each, while the rest of the ingredients are quite inexpensive – this hearty meal in a bowl can be served to company as well as enjoyed for a weeknight dinner.

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Lobster Pad Thai ~ Deconstructed

lobster pad thai elegant-style, lobster tail

Broiled Lobster Tail with Chili Glaze
Rice Noodles, Spicy Pad Thai Sauce
Sunny-Side-Up Quail Eggs, Garlic Chives and Blossoms, Mung Bean Sprouts
Chopped Peanuts, Thai Red Chili, Cilantro, Lime Wedges

Lobster Pad Thai Deconstructed is the second in a series of distinctive Pad Thai dishes having special qualities, ingredients, or plating style ~ it’s Pad Thai with a twist…

One of Thailand’s most popular dishes is commonly made with stir-fried rice noodles, eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, garlic chives, garlic, shrimp, chicken, or tofu, crushed peanuts, coriander and lime ~ the Taste With The Eyes Pad Thai Series incorporates all or most of these ingredients into delicious recipes with unique flair!

chili glazed lobster tail

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For Your Next Party: The Shellfish Course

shellfish course
the yellow course:
colossal shrimp & littleneck clams

sherry brandy lobster sauce with corn, tarragon, parsley
toasted baguette

shellfish course

Now here’s another dish from our fundraiser dinner held last weekend. Shrimp and clams in the bright yellow broth make a stunning presentation, while sherry, brandy and tarragon give it unique flavors. This course is terrific for entertaining as both the shrimp and lobster stock can be prepared ahead of time. To serve – the clams are cooked in the stock, removed and kept warm while corn, cream and herbs are added to finish the broth which, by the way, is heavenly.

table setting, centerpieces

Believe it or not, the idea for this menu came to me in a dream. I definitely dream in color… The idea is that the appetizer course, which is plated on a large tray for guests to help themselves, is all-colors. Then when the guests are seated for dinner each individual course is a single color. The shellfish course was the “yellow course” while the previous post of Sturgeon Two Ways was the “purple course.” The recipes for the “green course” a chilled soup of Sugar Snap Pea & Mint, and the “pink course” Fettuccine with Beet Syrup, and “orange course” Mango & Lime Cream Vol-au-Vent have been posted on Taste With The Eyes previously.

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