INGREDIENTS

• ½ mango; flesh removed
• 1/3 cups mango nectar
• 3 Tbs. fresh lime juice
• 1 Tbs. fresh ginger; minced
• 2 tspn. curry powder
• 3 Tbs. fresh chives; chopped
• 2 Tbs. shallots; minced
• Salt and pepper
• 6 oz. fresh green beans; trimmed and cut in half
• 8 oz. fresh strawberries; trimmed, washed and cut into bite size pieces
• ½ red onion; thinly sliced
• 8 cups mixed baby greens
• ½ cups fresh cilantro leaves
• Salt and pepper
• 1¼ lb. cooked lobster tail meat; sliced into medallions
  (Learn how to cook lobster on the post below)
• 16 yellow baby plum or cherry tomatoes

INSTRUCTIONS

To make the dressing, place the first five ingredients in a blender. Blend until smooth. Stir in chives, shallots, and season to taste with salt and pepper. (May be prepared one day ahead. Cover and refrigerate). Bring a large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain. Place beans in a large bowl with strawberries, onion, greens, and cilantro. Drizzle some dressing over and toss lightly. Season with salt and pepper to taste. Arrange salad on center of four large plates. Fan lobster medallions along top or side of greens. Garnish with tomatoes and drizzle remaining dressing over salad.

INGREDIENTS

• 1¼ lb. lobster tail
• 4 cups water
• 2 cups dry, inexpensive white wine
• 1 lemon

INSTRUCTIONS

The best way to cook lobster is to poach. Leave the shell intact. Bring 4 cups of water and 2 cups dry, inexpensive, white wine to a boil. Cut a lemon in half, squeeze the juice in the water, then drop the lemon halves in the water. Add lobster and cook for about 6 minutes until the center of the lobster is no longer translucent. Small tails (6-8 oz.) should cook in 5 minutes, larger tails (10-14 oz.) can take as long as 20 minutes.

Can you think of anything that screams AWESOME more than steak and lobster? When you figure it out, let me know!

In This Menu:

• Steak and Lobster
• Crabmeat Terrine
• Single Layer Carrot Cake

BROILED LOBSTER TAIL

INGREDIENTS

• 4 lobster tails
• 2 teaspoons Kosher salt
• 1 teaspoon coarse pepper
• ¼ c. lemon juice

PREPARATION

Cut shell on back side with sharp scissors down the middle until you get to the tail. Pull meat out of shell being careful not to separate meat from the tail end. Lay meat over shell and make an incision along each side of the tail meat about halfway through to the bottom. This will butterfly the tail and allow the meat to cook evenly.

Drizzle melted butter over lobster meat; sprinkle with salt and pepper and lemon juice. Place lobster on rack 4-6 inches from broiler. Broil 12 minutes. Serve on shell with melted butter.

GRILLED PRIME RIB

INGREDIENTS

• Four, 12 oz. All Natural Rib Eye Steak
• Olive oil
• Kosher salt
• Coarse, black pepper

PREPARATION

Brush steaks with olive oil and season with salt and pepper. Grill over a hot fire to desired temperature; about 4 minutes per side for medium.

Serve with the lobster, steamed broccoli crowns and whipped potatoes.

This dish represents the best of summer! Tangy, cold, Gazpacho acts a base for the striking tower of perfectly ripe mangoes, tomatoes, and avocado. The whole stack is topped with ice cold Dungeness crabmeat. Served with lime wedges to give the whole thing that little “kick” that makes this one of my very favorite summer dishes! We have done this dish before. A couple of you commented that you loved it, but that it was really time consuming to make the Gazpacho. Here is an updated version with a sauce that takes 30 seconds to make. How’s that for a time saver!

The technique used in this recipe is a really cool one to have in your arsenal of kitchen tricks. A terrine is very often stacked, hence the name of this dish. The recipe calls for PVC to use as a stacking vessel, but I used a can of enchilada sauce that had both the top and bottom cut off. I washed the can and used it to stack the food. Any clean cylinder will work as long as it is at least 3″ in diameter and between 4″ and 7″ tall.

INGREDIENTS

• ¼ cup diced ripe tomato
• ¼ cup diced ripe mango
• ¼ cup diced avocado
• 2 oz. king crabmeat
• ½ cup sauce (see recipe below)
• Lime, black sesame seeds and cilantro for garnish

PREPARATION

On a cold, large plate, spoon sauce up to rim of plate. Place a 3″ diameter piece of PVC that is about 5″ tall or other cylinder in middle of sauce. Stack first four ingredients; tomato, mango, avocado, then crab. Tamp each layer down lightly with any object that comfortably fits into the cylinder (a clean wine bottle works well). Insert wine bottle or other object into cylinder and apply GENTLE pressure to the terrine while removing cylinder. This takes a little practice, but take heart! You can always eat the ones that fall! Remove PVC and garnish with lime wheels ½ dipped in black sesame seeds and a cilantro sprig on top.

For the sauce:

• One, 12 oz. jar of cocktail sauce
• ½ cup sour cream

Mix together with a wire whip until completely blended with no lumps.

Pick it up in your store bakery.