July 29, 2014 - Antonio's Birthday

Good Afternoon, everyone!  We have a great post for you today!!!  This was Tony's first year participating in our "pick your ingredient" birthday blog dinner and we had a lot of fun with it.  Tony's quick answer was "lobster and tomatoes", which naturally we groaned at because that seemed so simple.  I mean, really?  Challenge us, please!  Anyways... we ended up with a dynamite meal that anyone can make at home!

Cocktail - Blueberry-Cassis Lemon Martini

This was kind of a "what do we have in the liquor cabinet" cocktail.  We had some leftover limoncello, and figured lemons and lobster go well together, so we mixed that with regular vodka, creme de cassis, and floated some blueberry Polar Seltzer over it.  Delicious!!!  (Oddly, had somewhat of a "tea" flavor... we have no idea where that came from.)

Appetizer - Grilled Lobster & Prosciutto Flatbread

We totally improvised on this one!  We used store bought pizza dough and brushed it with some herbed olive oil.  We then placed on the grill for a few minutes, flipped it over, and then topped with prosciutto, a little shredded gruyere cheese, roasted cherry tomatoes, cooked lobster meat, and fresh basil.  We cooked until the crust got nice and crispy (probably 5-10 minutes) and served.  Delicious!  Easy!  Can't wait to try out different variations!

Appetizer Wine - Chateau de Nages Brut Rose

This medium bodied rose is a blend of Syrah and Grenache grapes and matched perfectly with our appetizer.  It is a great drinking wine - with ripe cherry and melon - but has a nice crisp finish.  

Entree - Crab and Shrimp Stuffed Lobster

http://capecodlife.com/recipes/baked-stuffed-lobster/

Oh yeah.  I decided I wanted to do a stuffed lobster because it was something we had in a restaurant a year ago and Tony had loved it.  Why not try to replicate his favorite dish?  The only changes we made to the recipe was that we used just shrimp and crab stuffing - no scallops.  And we eyeballed the bread crumbs and didn't add extra butter at the end.  (Trust me, it does NOT need it.)  Also - this made about double the stuffing than we needed... so I suggest you halve the recipe.  (Or reuse to make those crab stuffed filet mignons from a previous post!)  Also - 30 minutes may be a little shy on baking time depending on the size of your lobster.  Regardless - delicious, filling, amazing meal.  

Side Dishes - Herbed Spaetzle and Gorgonzola Roasted Tomatoes

http://allrecipes.com/Recipe/German-Spaetzle-Dumplings/Detail.aspx?event8=1&prop24=SR_Title&e11=spaetzle&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i10

http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-tomatoes-with-garlic-gorgonzola-and-herbs-recipe.html

We've made spaetzle before, and it is one of our favorites!  We just followed the base recipe and then fried up with garlic and tons of fresh herbs!  The tomatoes were also a hit - nice and caramelized from the roasting with the creamy Gorgonzola!

Entree Wine - 2012 Oak Ridge Zinfandel

Oh wow.  This robust red is the new house favorite!  Rich and earthy with ripe fruit and light acidity, this left a fantastic fruity flavor on the palate with a hint of smoke on the finish.

Dessert - Creme Brulee

http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe.html

One of the birthday boy's favorite desserts, you cannot go wrong with this classic dish!

So there you go - another great birthday meal for the books.  Coming up soon - John's birthday... and you won't believe it when you see the ingredients he picked!