Mother’s Day was pleasant with only a little work involved. Hubby had the weekend off for a change which doesn’t happen often and as I mentioned, we don’t go out for the classic brunch or lunch on those holidays. We do a nice dinner at home. For reasons I’m not clear about, I was wanting lobster even though it isn’t our season yet. The Canadian lobster tails the Publix carries are okay for some things, but not for what I had in mind. Hubby suggested I go by Sprouts and they did have a frozen brand I wasn’t familiar with. It’s Luke’s of Saco, Maine and the tails are already split with a chunk of season butter included. My plan was to have shrimp Everglades napoleons as the first course, then lobster with tomatoes Provencale and whatever other side Hubby wanted. Salad of course and dessert that I would buy, not make.
The only thing I couldn’t find was the phyllo dough in small squares; all they had were the big sheets and I wasn’t going to battle with that. I did find an Italian crisp bread that looked very much like sheets of phyllo that I thought would work. The Everglades sauce is the one I’ve posted before with shallots and capers done with infused olive oil, key lime juice, rum, and butter. Cooking the shallots slowly in olive oil is key, then add everything else. Let that cook for 2-3 minutes, then add the shrimp with a little more liquid if needed for 3-5 minutes. Place one piece of crisp on a plate, half the shrimp, another crisp, rest of the shrimp and pour the sauce on top. (Okay, this is my version; there are others).
Anyway, from a cooking perspective, the lobster was in a 400 degree oven for 7 minutes which also worked for the tomatoes and Hubby was having leftover broccoli-cheese rice. In other words, right after I plated the first course, everything went into the oven and the re-heating the rice was quick in the microwave. Oh, champagne to drink naturally.
I had picked up a small chocolate cake, small lemon cake and two chocolate covered strawberries at Publix for dessert. It was all lovely and Hubby has dessert for the rest of the week.