Ideas?? Simple, Grilled Lobster Dinner for 6

[armel]

Saturday, we are going to lunch at 2pm at Lonestar Steak House. And then at 4pm, we are going to a wine tasting. Afterwards we will be coming back to my house.

We may not be hungry, since at the wine tasting there will be appetizers and desserts. But I want to be prepared to make a light late dinner if we want one. We will be celebrating my g-friend's engagement.

I thought grilled lobster would be easy and elegant. And wanted to have something green with it. But wanted to not just do a plain jane salad or a boring steamed veg.

Won't be doing dessert, but would do a bread or pasta.

I want it to be not real heavy whatever I do.

I am stuck with ideas . . . and need some help. I need to go shopping no later than Thursday so I will have to figure this out fast . . .

Any ideas / suggestions?

[LadyWild]

My favorite light summer salad is just tomatoes and cucumbers. I chop them up, toss with white balsamic vinegar and a pinch of salt. Sometimes we toss in some feta or goat cheese. It looks pretty, tastes good, and is very simple.

[Canice]

Tomatoes are so gorgeous right now, I second the idea of a tomato salad. Here's another seasonal one; simple and bright, and very pretty on the platter. I use those tiny zephyr zucchini.


Zucchini Carpaccio
Serves 6
Recipe by Tori Ritchie

1/4 cup sliced almonds
6 medium zucchini
1 lemon
1/4 cup extra-virgin olive oil
2 teaspoons lemon thyme leaves
Sea salt and pepper
Aged Pecorino cheese (one two-ounce chunk)

Toast almonds ina pie plate in a 350F oven until golden brown, about 8 minutes. Set aside.

Using a mandolin, thinly slice zucchini directly onto a serving platter in a nice pattern. Squeeze lemon and whisk together with olive oil, thyme leaves, and salt to taste. Drizzle over the zucchini, then sprinkle with toasted almonds.
Shave Pecorino over all and grind pepper on top. Serve.

[Lisette]

My first thought was asparagus. It is wonderful grilled. You could prep it ahead of time and just throw it on the grill.

[armel]

Aargh!! For some reason, I have the most terrible time accessing the cooking light bulletin board lately. So I unfortunately had to go shopping without the benefit of your good ideas.

Now, of course, I am craving tomatoes and asparagus.

[margeslp]

Tomatoes are so gorgeous right now, I second the idea of a tomato salad. Here's another seasonal one; simple and bright, and very pretty on the platter. I use those tiny zephyr zucchini.


Zucchini Carpaccio
Serves 6
Recipe by Tori Ritchie

1/4 cup sliced almonds
6 medium zucchini
1 lemon
1/4 cup extra-virgin olive oil
2 teaspoons lemon thyme leaves
Sea salt and pepper
Aged Pecorino cheese (one two-ounce chunk)

Toast almonds ina pie plate in a 350F oven until golden brown, about 8 minutes. Set aside.

Using a mandolin, thinly slice zucchini directly onto a serving platter in a nice pattern. Squeeze lemon and whisk together with olive oil, thyme leaves, and salt to taste. Drizzle over the zucchini, then sprinkle with toasted almonds.
Shave Pecorino over all and grind pepper on top. Serve.

Wow. Always looking for new, simple and easy to transport and serve without cooking. Will try

[Missi]

I would do a Cesar salad on the grill. Just brush romaine lettuce hearts with olive oil and grill until you get some pretty char marks. Chop and combine with big croûtons and shredded Parmesan cheese. Add salt, fresh ground pepper to taste and drizzle with a little balsamic vinegar.


ETA--- just reread and saw you have probably already planned what you are going to make. So what did you go with???

[armel]

I would do a Cesar salad on the grill. Just brush romaine lettuce hearts with olive oil and grill until you get some pretty char marks. Chop and combine with big croûtons and shredded Parmesan cheese. Add salt, fresh ground pepper to taste and drizzle with a little balsamic vinegar.


ETA--- just reread and saw you have probably already planned what you are going to make. So what did you go with???

I make grilled caesar salad too. it is yummy.

I ended up going with nothing very light. I am making my mom's baked macaroni and cheese, orange scented grilled lobster, a simple mixed green salad with mandarin oranges/durkee onions/girard champagne dressing, and oreo cheesecake bars. If we aren't hungry, the macaroni and cheese is freezable, and she can bring some home to Danny. Same with the oreo cheesecake bars. i just won't make the salad. but will have to grill the lobster.