We hosted our frineds this evening by serving lobster bisque, iceburg wedge w/ thousand island dressing, Chilean Sea Bass and grilled asparagus. Michael and I went to Wholeys in the strip district to purchase the sea bass that I prepared in the oven in a lemon and butter sauce with a corn meal and parmesan topping. I cooked the lobster shells in seafood stock for added flavor and added chunks of lobster to the bisque. The homemade thousand island dressing was for the salad. We toasted with a glass of Champagne and enjoyed fresh strawberries and marshmallows in chocolate fondue.
Monday, January 2, 2012
New Years Eve Dinner
We hosted our frineds this evening by serving lobster bisque, iceburg wedge w/ thousand island dressing, Chilean Sea Bass and grilled asparagus. Michael and I went to Wholeys in the strip district to purchase the sea bass that I prepared in the oven in a lemon and butter sauce with a corn meal and parmesan topping. I cooked the lobster shells in seafood stock for added flavor and added chunks of lobster to the bisque. The homemade thousand island dressing was for the salad. We toasted with a glass of Champagne and enjoyed fresh strawberries and marshmallows in chocolate fondue.
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