Saturday, April 23, 2011

Lobster and pasta... with a twist

succulent butter poached lobster in a champagne vanilla sauce, 
with crispy fried angel hair pasta and faux orange caviar 
(colored tapioca pearls)

It was Dan's 50th birthday yesterday so it was a great opportunity for decadent merriment and jollification! Lots of courses but very small portions, and seriously huge flavors. The lobster dish was an inspiration from the film Dinner Rush, and we paired wines for each course. Here's the menu... enjoy!

A California sparkling blanc de blanc—Sophia from Coppola
(Must start any party with bubbles!)
Crostini with truffled foie gras pâte and champagne gelée
mezzaluna salad—slivered half-moons of fennel, red onion,
 orange segments, oil cured olives, fennel fronds 
and a broken orange dressing (see here)
asparagus ravioli, summer squash, asparagus tips, 
shaved Parmigiano Reggiano, drizzled with lemon butter
(see here)
A California red—a blend of syrah, merlot and zinfandel
brined, braised, and grilled pork belly
blood orange sorbet with mint and blood orange segments
A 2008 French white burgundy—Puligny Montrachet from Louis Latour 
butter poached lobster in a champagne vanilla sauce, 
with fried angel hair pasta and faux orange caviar
A 2009 French Sauternes from Château Villefranche
ganache glazed flourless chocolate tart with 
Tahitian vanilla bean créme anglaise and raspberries

I know what you're thinking... "What, no cheese course?"

Photos, Dan Ryan

Write if you'd like me to post the 'lobster in champagne vanilla sauce' recipe. 
I'll get back to in a snap!

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