Backyard Lobster Dinner

Shrimp Cocktail “Shooters”
20 to 24 fresh medium shrimp
16 to 20 ounces cocktail sauce

Boil shrimp until just cooked. Refrigerate overnight or for several hours. Just before guests arrive, peel shrimp, removing tails. Spoon cocktail sauce into each shot glass, filling about half way. Place one peeled shrimp in each shot glass. Skewer the remaining shrimp with cocktail picks and rest on each shot glass.

Crabmeat Imperial Dip
Adapted from Deep South Parties by Robert St. John.
1 tablespoon olive oil
1/4 cup yellow onion, diced
1 shallot, minced
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 stalks celery, diced
Salt
Cayenne pepper
2 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, chopped
1/2 cup green onions, chopped
1 1/2 cups mayonnaise, divided
3 tablespoons Creole mustard
1 tablespoon sherry vinegar
2 or 3 drops hot sauce
2 pounds lump crabmeat
1/4 cup dried Japanese breadcrumbs
3 tablespoons sour cream
2 teaspoons lemon juice
2 tablespoons Creole seasoning
Chives, chopped, optional garnish

Preheat oven to 400 degrees. Heat olive oil in a large saucepan. Add onions, shallots, peppers and celery. Sauté until translucent, about 5 minutes. Season with salt and cayenne. Add garlic, parsley, green onions and sauté for 1 to 2 minutes. Remove from heat and let cool. In a mixing bowl, combine 1 cup of mayonnaise, mustard, vinegar and hot sauce. Add sautéed vegetables. Mix thoroughly. Gently fold in crabmeat. Spoon mixture in an 8 x 8-inch baking dish.

Combine breadcrumbs, 1/2 cup of mayonnaise, sour cream, lemon juice and Creole seasoning. Spread on top of the crab mixture. Bake for 20 minutes or until bubbly and brown. Serve with pita chips or crackers.

Avocado and Cherry Tomato Salad
Our favorite “house salad” with a Lusco’s-style vinaigrette.
1 1/2 teaspoons salt
1/4 cup vinegar
3/4 cup olive oil
Spring Mix (3 bags)
1 cup grape tomatoes, halved
1/2 cup green olives, sliced
2 avocados, peeled and diced

Dissolve salt in vinegar and add olive oil. Shake well. Adjust seasonings as needed. Toss all ingredients with vinaigrette and serve.

White Chocolate Key Lime Parfaits

2 cups whipping cream
2 12-ounce packages of white chocolate morsels
1 cup Nellie & Joe’s Famous Key West Lime Juice
2 tablespoons sour cream
2 teaspoons grated lime zest
2 ready-made graham cracker pie crusts
Lime slices for garnish, optional

Combine cream and white chocolate morsels in a medium saucepan over low heat. Stir continuously and cook until morsels have melted. Remove from heat. Add key lime juice, sour cream and lime zest; stir well. Smooth white spots with a wire whisk if necessary. Set aside. In parfait or martini glasses, spoon graham cracker crust to make the bottom layer, about one inch. Transfer key lime mixture into a liquid measuring cup or pitcher. Pour equal amounts into each glass. Place each in the refrigerator and cover with plastic wrap. Chill for at least 8 hours. Serves 8 to 10.

Steamed Lobsters
To order live lobsters from Maine, we recommend Harbor Fish Market in Portland at 1-800-370-1870 or www.harborfish.com. Plan to call at least two days prior to arrange to have them shipped overnight via Federal Express. For this evening, we ordered medium lobsters that averaged 1 1/4 pounds each and steamed them in a lobster cooker for 18 to 20 minutes. The lobsters will arrive with information and cooking instructions. DM