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Your thoughts- grilled lobster tail, scalloped potatoes and ?

Current thought to balance out the richness, butteriness, creaminess of those two dishes is a salad of mixed greens, satsuma mandarins, citrusy vinaigrette.

Other thoughts?

Thanks in advance, -sou

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  1. Haricots verts amandine sounds like a good match to me. Mm.

    6 Replies
    1. re: operagirl

      I love green beans, and especially haricot verts type, yet the combo of lobster and green beans isn't mentally tasting very good to me... Am I off on ths?

      Thanks for the quick reply!

      1. re: souvenir

        I first thought of green beans, (Lightly steamed haricot verts )as well. The second idea that came up was a salad of bitter greens, with pomegranate. The mandarins, for me just registered wrong.

        Now if I could I would add a bit of truffle (or even just truffle oil) to the potatoes. ;)

        1. re: Quine

          Pomegranate.... hmmmm.... thanks!

          1. re: Quine

            i thought green beans immediately, too, upon seeing the title of the post. something about the texture just seems SO complimentary to those two things, because neither is crispy like a nice bean. and with a little butter could tie all three together so nicely. (that combo i ate on xmas eve, actually!) a grilled asparagus would work nicely as well, though i seem to only be able to get the asparagus to cook nicely on my charcoal grill, which is put away for the season. :(

            i am embarking on my own lobster-grilling mission after seeing some super cheap prices talked about on our regional CH board.

          2. re: souvenir

            Although my suggestion is more of a Summertime Salad.....The lobster and oranges mentioned above were part of the mix.....which reminded me of the salad we used to serve the membership at a Country Club I used to associated with, and is a top five favorite of mine when I am out to impress my guests in my home....any time of year

            I would suggest julienne matchsticks of red and yellow peppers and julienne slices of blanched sugar snap pea or snow pea pods....in the citrusy vinaigrette....along with the lobster..

            1. re: fourunder

              I love the idea of this one; however the person requesting the lobster and scalloped potatoes has occasional bad reactions to red peppers. He also doesn't particularly like peas, but does like snow peas. I'll keep an eye out for how they look in the market right now. Thanks!

        2. Jumping on the green beans wagon. I have to reccomend Mollie Katzen's Dramically seared green beans. I had a meal much like this on christmas and this was one of the sides and everything form the crunch of the beans to the garlicy flavor was brilliant. It is the simplest recipe I have every made- 5 min total. Also it is great hot or room temp. http://www.molliekatzen.com/recipes/r...

          1. Thanks to everyone. For those who are advocating green beans, you've had them with grilled lobster, and it was a great match??? As I mentioned earlier, I am a big green bean fan, and yet am having a hard time thinking they would be good with the lobster...

            3 Replies
            1. re: souvenir

              Thin Green Asparagus....would work for me too.

              1. re: fourunder

                asparagus would be my preference too. maybe roasted with a light lemon something or other...

              2. re: souvenir

                Absolutely! My husband who is not a huge fan loves them with fish and shell fish, when done al dente they create a great texture contrast and can really cut through the richness of a dish. One of my other favorite pairings is asparagus- but it's not that season for us now

              3. My original thought was also asparagus - but your salad sounds good . How about adding asparagus to the salad instead of the mandarins? The citrusy dressing could focus towards lemon. Perhaps a few toasted
                slivered almonds.or a *tiny* amount of toasted sesame oil? If you want a liitle heat add some chili flakes to the salad dressing.

                1 Reply
                1. re: Richard 16

                  I like this idea. We are having both champagne and chardonnay for pairing, and the asparagus and lemony vinaigrette would probably work better with the champ than the chard.

                  I'll have a look at asparagus, snow peas and green beans at the markets and see what looks best.

                  Thanks!

                2. Me; to cut all the richness, I'd do halved, pan fried Brussel's sprouts, with a splash of white wine vinegar as you plate them.

                  4 Replies
                  1. re: KiltedCook

                    Brussels sprouts are underrated, I am currently perfecting my recipe which calls for par boiling, slicing in half and sauteing with garlic and butter.

                    1. re: ChinoWayne

                      I like this one too. Unfortunately, while the guest of honor will eat brussel sprouts to be polite, he would not appreciate them on the special dinner menu.

                      He would be happy with the lobster and scalloped potatoes and then head straight to dessert (an extremely dark chocolate cake). The other three of us at dinner are bigger veg fans.

                      1. re: souvenir

                        i want to come to your house! That sounds like a wonderful dinner!!

                        1. re: souvenir

                          Put a pinch of sugar on his portion.

                    2. End result was asparagus with a dusting of asiago. Though the asparagus was not local, it was surprisingly tender and flavorful. The guest of honor was very happy with the dinner.

                      Thanks again for all the suggestions!

                      2 Replies
                      1. re: souvenir

                        souvenir, can you give me instructions on how to grill lobster tails? i am going to try it for the first time and not sure how to do it. thanks.

                        1. re: 1707

                          We only grill lobster tails a couple of times/ year, and I was interested to try a new marinade. I found this thread really useful:
                          http://chowhound.chow.com/topics/516177

                          The epicurious recipe a couple of people mentioned I found interesting. Turned out the people I was cooking with were more fans of the butter and citrus approach. The one thing we didn't do that I wish we had done was to put a metal skewer through each tail. Ours really curled up which made watching for the lobster meat to hit just turned opaque more of a challenge than I remembered.

                          We had two eight ounce tails and two twelve ounce tails (approximately), so we started the bigger ones 3 minutes ahead of the smaller and the total cooking time was about 10-12 minutes. It was a charcoal fire, quite hot and air temp was in the 40s.

                          Hope this helps and good luck with it!