Option Two Recipe
Includes Lobster Bisque with fresh Maine Lobster, Caesar Salad, House Salad, Petite Filet Mignon & Shrimp, Chicken Marsala, Chef's Vegetarian Pasta, Banana Pudding
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Ingredients
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Lobster Bisque
Caesar Salad
House Salad
Petite Filet Mignon & Shrimp
Chicken Marsala
Chef's Vegetarian Pasta
Banana Pudding
Method
Lobster Bisque
- 1
Prepare the Lobster
Boil the lobsters in salted water for 10-12 minutes until cooked. Remove from water and let cool, then extract the meat and chop into pieces.
- 2
- 3
Make the Bisque Base
Stir in the tomato paste, then add the chicken stock. Bring to a simmer and cook for 20 minutes.
- 4
Blend the Bisque
Use an immersion blender or transfer to a blender to puree until smooth. Return to heat.
- 5
Add Cream and Seasoning
Stir in the heavy cream, salt, pepper, thyme, and sherry wine. Add the lobster meat and heat through before serving.
Caesar Salad
- 6
Prepare the Lettuce
Wash the romaine lettuce thoroughly, chop it into bite-sized pieces, and place in a large salad bowl.
- 7
Assemble the Salad
Add croutons and grated Parmesan cheese to the lettuce. Drizzle Caesar dressing on top and toss until well combined.
House Salad
- 8
Prepare the Greens
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- 9
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- 10
Dress the Salad
Drizzle dressing over the salad and toss to coat evenly.
Petite Filet Mignon & Shrimp
- 11
Season the Meat
Season the filet mignon and shrimp with salt and black pepper.
- 12
- 13
Chicken Marsala
- 14
Pound the Chicken
Pound chicken breasts to even thickness and season with salt and pepper.
- 15
Dredge in Flour
Coat the chicken in flour, shaking off the excess.
- 16
- 17
Add Mushrooms and Wine
Add mushrooms to the skillet and cook for 3 minutes. Pour in Marsala wine and chicken stock, simmer for 5-7 minutes.
- 18
Finish the Dish
Garnish with fresh parsley and serve.
Chef's Vegetarian Pasta
- 19
Cook the Pasta
Boil pasta according to package instructions until al dente. Drain and set aside.
- 20
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add garlic, bell peppers, and zucchini. Sauté for 5 minutes.
- 21
Add Spinach
Stir in fresh spinach and cook until wilted.
- 22
Combine with Pasta
Add the cooked pasta to the skillet and toss with vegetables. Stir in Parmesan cheese, salt, and pepper.
Banana Pudding
- 23
Prepare the Pudding
In a mixing bowl, combine vanilla pudding mix and milk. Whisk until smooth and let sit for 5 minutes.
- 24
Layer the Ingredients
In a serving dish, layer sliced bananas, vanilla wafers, and pudding mixture. Repeat layers until ingredients are used.
- 25
Top with Whipped Cream
Finish with a layer of whipped cream on top and refrigerate for at least 2 hours before serving.