Bisque. Brioche. Salad presentation.
Or for purists…an upscale mac-n-cheese.
Also ideal for small plates.
The Menu Shoppe has it covered…
great tips for great menus.
Excellent snacking and exceptional presentation.
Specials especially perfect on our Seafood Chalkboard
or sizzle on our LED Board…amid dusky al fresco.
Does your venue freshen menu covers seasonally?
What about development of specialty menus?
Grill menus. Patio menus. Kids menus. Dessert menus…
A great menu deserves a great menu cover.
…and for starters…
4 tablespoons butter, divided
1/2 cup dry sherry
1 shallot, sliced
1 small fennel bulb, sliced
1 celery stalk, sliced
4 garlic cloves, pressed
2 teaspoons black peppercorns
2 bay leaves
4 cups fish stock
4 cups water
1/4 cup tomato paste
2 tablespoons cornstarch
1/2 cup heavy cream
Twist off claws and tails from lobsters. Remove and discard organs from bodies, reserving shells. Remove meat from claws and tails, reserving shells. Coarsely chop meat, and transfer to a bowl; cover and chill. Melt 2 tablespoons butter in a large saucepan over medium heat. Add lobster shells; cook, stirring occasionally, 6 to 8 minutes or until lightly browned. (The shells add flavor to the broth.) Add sherry, and cook
2 minutes or until liquid has almost evaporated. Stir in shallot and next 5 ingredients.
Cook 3 to 5 minutes or until vegetables are tender; add fish stock and 4 cups water. Cover and bring to a boil; reduce heat to medium-low, and simmer 40 minutes. Pour mixture through a fine wire-mesh strainer into a large liquid measuring cup, discarding solids.
Wipe saucepan clean. Melt remaining 2 tablespoons butter in saucepan over medium heat. Whisk in tomato paste and cornstarch; cook, whisking constantly, 2 minutes. Whisk in broth mixture; bring to a boil, and reduce heat to low. Stir in cream and chopped lobster meat, reserving a few large pieces. Simmer 5 minutes or until lobster meat is thoroughly heated. Top with large lobster pieces, and trim with fresh thyme sprigs.
Chic small plate.
Mini-Brioche Lobster Rolls
1/4 cup plus 2 tablespoons mayonnaise
1 teaspoon chopped tarragon
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
12 mini brioche rolls
Snipped chives, for trim
In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste. Season with salt and pepper. Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around. Using a small spoon, carefully hollow out the rolls. Spoon the lobster filling into the rolls, trim with the chives and serve.
NOTE: The lobster salad can be refrigerated for up to 2 days. The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.
Awesome presentation served in a pineapple shell.
Lobster and Pineapple Salad with Basil and Mint
1/2 teaspoon salt
1/4 teaspoon black pepper
2 baby pineapples with leaves, halved lengthwise
1/4 cup peanut or vegetable oil
1 garlic clove, smashed
2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
1 tablespoon sugar
1 small shallot, thinly sliced
1 red bell pepper, cut into 1/4-inch dice
1 teaspoon minced fresh serrano chile, including seeds
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
Plunge lobsters headfirst into an 8-quart pot of boiling salt water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool. Remove meat from claws, joints, and tails. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper. While lobsters are cooling, cut pulp in
1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids. Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
for upscale purists…
…and for upscale everyday simplicity…
Lobster Mac and Cheese
6 tablespoons melted butter, divided
2 large garlic cloves, minced
1/2 cup finely chopped red onion
1/4 cup all-purpose flour
3 cups whole milk, at room temperature
1 1/2 cups (6 oz ) grated Cheddar cheese
1 1/2 cups (6 oz ) grated Gruyere cheese
1 tablespoon Dijon mustard
1/2 cup minced fresh chives
1/8 teaspoon cayenne pepper
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound coarsely chopped cooked lobster
2 cups oyster crackers, crushed
Cook pasta until al dente. Drain, rinse.
Place 4 tablespoons melted butter in a saucepot over medium-low heat. Add garlic and onion; cook 5 minutes or until onion is softened. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened. Remove from heat, and whisk in cheeses and next 3 ingredients. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Fold in pasta and lobster. Pour into a greased 3-quart baking dish.
Combine crushed crackers and remaining 2 tablespoons melted butter. Stir in remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Sprinkle over casserole.
Bake at 375°F for 30 minutes or until crust is crisp and sauce bubbles.
Let stand 5 minutes before serving.
If it’s on the menu…the Menu Shoppe has it covered.
Visit our website at www.menushoppe.com today.