Butter-Poached Lobster Tails Dinner Menu
Butter-Poached Lobster Tail dinner menu is a fantastic gourmet dinner with seven courses. I served this Butter-Poached Lobster Tails dinner on New Year’s Eve. This dinner menu is what you would call a “small plate” holiday soiree. Small plate dinners (sometimes referred to as appetizer servings) were served for each course except the main entree.
This luxury dinner was inspired by Thomas Keller and his inventive butter-poached lobster that he serves at the French Laundry, his celebrated restaurant in Yountville, California.
Goat Cheese Medallions
A great appetizer! Serve these hot cheese rounds in smaller sizes to serve them as an appetizer.
Roasted Olives with Fennel and Lemon
These Roasted Olives with Fennel and Lemon are a definite winner! Once you taste roasted olives, you will wonder why you have not roasted olives before!
2nd Course – Soup:
Tomato-Basil Crab Bisque
This soup is so good! This is one of the best crab bisques that I have tasted and the chunks of crabmeat make a delicious garnish. Great dinner party recipe to impress your friends and family!
Seared Autumn Spice Scallops
A perfect dish for the autumn season or any time of the year.
4th Course – Palate Cleanser:
Pinot Gris-Prickly Pear Sorbet
The inspiration for this very unusual and wonderful Pinot Gris-Prickly Pear Sorbet came to me when planning a gourmet dinner and wine tasting. I needed a new sorbet to impress everyone. The sorbet also need to be wine friendly. This sorbet has a delicate undertone of prickly pear. According to my husband, he gives this sorbet a rating of 10+.
5th Course – Main Course and Side Dishes:
In the fall of 1999, after five years serving an inventive butter-poached lobster dish at the French Laundry, his celebrated restaurant in Yountville, CA, chef Thomas Keller published this recipe in his cookbook called The French Laundry. Thomas Keller said “I wanted to find a way to cook lobster gently, so it wouldn’t be tough. I don’t remember seeing it done anywhere else, and this made perfect sense to me. Who in America hasn’t had lobster with melted butter?” The recipe is my adaptation of a combination of several recipes from different sources, with my minor changes.
6th Course – Cheese Plate:
Individual Cheese Plates
(Three cheeses, hazelnuts, and dried sweet cherries)
7th Course – Dessert Course
Thomas Keller’s Molten Chocolate Tart
This is the ultimate in chocolate: a warm, individual hot souffle-like mousse with a crackled, brownie-like exterior enclosing a molten chocolate center. This dessert is so good, so essence-of-chocolate, that it evokes the timeless chocolate puddings, moist cakes and warm souffles that linger in memory.
Check out all of Linda’s wonderful Dinner Party Menus (includes recipes).
Check out Dining Etiquette Guide – Restaurant and Dinner Party Manners and Etiquette.
Appetizer Recipes (Hors d’ oeuvres, Starters, Amuse-Bouche, and Snacks)
Appetizer Hints – How many appetizers to make for your party?
Check out more of Linda’s wonderful Fish and Seafood Recipes.
Food Safety Pages – Check them out!
Buffet and Party Safety
Also includes what to do if your guests have been delayed at least an hour
Golden Rules of Food Safety
IF IN DOUBT, THROW IT OUT! If you have any question in your mind about the freshness or safety of eating a food product, throw it out. It is better to be safe than sorry!
Picnic Safety Tips
There is nothing more American than the picnic. Picnics can take on many forms, such as the community picnic, friends and neighbors, tailgate parties, or ball games. There is also one sure thing at every picnic-lots of good food. The important point is to have safe and healthy food, not food that can cause food borne illness. Always prepare and store food properly.