I'm making dinner for my sweetie tomorrow night ( Valentines Day), so far i have my heart set on Lobster tails, but i'm not sure what to make to accompany them.

Suggestions ?

I want to make something different, special, so i'm a lil stuck

(Edit: Moved Back to Food and Dining)

Edited by Bashley on 10/15/2008 12:35:38 PM

Stuffed peppers. Red ones that look like hearts.

Wrap asparagus with prosciutto, tie it with a piece of orange zest, and then fire em on a grill pan (or BBQ).

only thing w/ asparagus, it may be hard to find stocks that arent thick...they arent really in season right now

Slyincognito. Next time you try that recipe put some extra virgin olive oil on the asparagus first with some sea salt. Then wrap them. They turn out wicked if you bbq them like that.

I say you use the asparagus idea with garlic mashed potatoes and a mixed green salad with a really light vinaigrette dressing. Get a decent bottle of chardonnay to go with the meal.

I just read the red peppers that look like hearts thing, which got me thinking.

If you *really* wanted to go for presentation, you could slice the pepper, split the cross sections into two, and then arrange them slightly overlapping to actually look like a hearts around the edge of the plate. Then lay the asparagus bundles down crosswise to the hearts, so they look like arrows. Serve the lobster tails on a bed of fresh greens per NSX, in the center of the plate.

Sorta like this. (I was too lazy to actually draw out all the peppers. You get the idea.)

totally.

Lobster Madness at the Keg all week

when i get asaparagus i just use a peeler for the end.. so they aren't so tough.. risotto might be yummy.. or some sort of prawn bisque.. or french onion soup?

http://www.epicurious.com...recipe_views/views/235854

Here we go.

TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH



A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops.

Parmesan broth
1 tablespoon butter
1 small leek (white part only), chopped
1 small fennel bulb, chopped
1/2 onion, chopped
1/2 head of garlic, halved crosswise
1 teaspoon tomato paste
1 1/2 pounds Parmesan cheese rinds, broken into 2- to
3-inch squares
2 fresh thyme sprigs
2 fresh parsley sprigs
8 cups (about) water

Risotto
4 fresh thyme sprigs
2 fresh Italian parsley sprigs
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon fennel seeds
2 cups low-salt chicken broth
2 cups beef broth
1/2 cup (1 stick) butter
1/2 cup minced onion
1 garlic clove, minced
2 cups carnaroli rice or arborio rice
2 cups Pinot Noir
6 ounces white truffle butter*
2 tablespoons red or white verjus or 1 tablespoon red or
white wine vinegar
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh chives

Special equipment: cheesecloth

Make parmesan broth:
Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes. Add cheese rinds, thyme, and parsley. Add enough water just to cover. Bring to boil; reduce heat to medium-low, cover, and simmer 2 hours, stirring occasionally. Strain, discarding solids in strainer. Return broth to saucepan. Boil over medium-high heat until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.

Do ahead: Can be made 2 days ahead. Cover and chill. Rewarm before using, whisking to blend.

Make risotto:
Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.

Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add rice and stir to coat. Add wine; increase heat to high. Boil until almost dry, about 6 minutes. Add warm brot