Summertime and the Entertaining is Easy…. | The Flying Foodie

Lobster, chocolate pudding, and vegetables – including cucumbers – all have their National Day in June. So I could not resist the urge to combine them all for an easy and light summer meal. Make this your “go-to” menu for effortless entertaining this summer.

Crab-stuffed Lobster Tails

Serves 4

Summertime and the Entertaining is Easy…. | The Flying Foodie | Aiken Bella Magazine

Suzanne Jackson

LOBSTER
  • 4 lobster tails, about 8 ounces each
  • 2 tablespoons fresh-squeezed lemon juice 4 tablespoons unsalted butter, melted
  • ½ teaspoon garlic powder
CRABMEAT STUFFING
  • 2 tablespoons unsalted butter 2 tablespoons olive oil
  • ¼ cup chopped red bell pepper
  • ½ onion, chopped
  • ½ cup chopped parsley
  • large garlic clove, minced 3/4 cup plain bread crumbs 1-1/2 cups lump crabmeat,
  • picked over for shells
  • ¼ teaspoon kosher salt Freshly ground black pepper
  • ½ teaspoon lemon zest
  • ¼ cup white wine
  • teaspoons olive oil
LOBSTER

Preheat the oven to 425° F. Using kitchen shears, split top shell of lobster tails in half just to where the tail fans out. Pry the shell open, loosen the tail meat. Close the shell and place meat on top of shell. Place lobster on a foil-lined baking sheet. In a small saucepan over medium heat, melt the butter and add the garlic and lemon juice. Brush lobster tails with melted lemon butter. Bake for 5-6 minutes. Remove from oven and brush again with melted lemon butter.

CRABMEAT STUFFING

In a medium saucepan or sauté pan, melt butter and oil over medium-high heat. Add onion and bell pepper and sauté until translucent. Add garlic and cook an additional minute. Do not brown. Remove from heat and fold in parsley, bread crumbs, crabmeat, salt, pepper, lemon zest, wine, and olive oil. Divide stuffing mixture into four portions and lightly pack on top of lobster tails. Bake for 12-15 minutes, until crabmeat stuffing starts to brown on top. Brush one final time with melted lemon butter before serving.

Arugula Endive Apple Salad

Serves 4-6

Summertime and the Entertaining is Easy…. | The Flying Foodie | Aiken Bella Magazine
Suzanne Jackson
  • 1 tablespoon fresh-squeezed lemon juice 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons olive oil Kosher salt
  • Fresh ground black pepper
  • 5-ounce container of arugula 2 Belgian endives, sliced
  • 1 bulb fennel, sliced
  • 1 large Granny Smith apple, cored, quartered, and thinly sliced
  • ½ cup halved walnuts, toasted Shaved Parmesan cheese

In the bottom of a large salad bowl, whisk the lemon juice, vinegar, honey, olive oil, salt and pepper until combined. Place all other ingredients on top of dressing except cheese. Refrigerate until ready to serve.

Remove from refrigerator and toss. Top with Parmesan cheese and serve.

Chocolate Panna Cotta

Serves 4

Aiken Bella Magazine

  • ½ cup milk
  • 1/4 teaspoons plain gelatin 2 cups heavy cream
  • tablespoons sugar Pinch of salt
  • 1 teaspoon espresso powder
  • 1 teaspoon coffee extract or vanilla extract
  • 3-4 ounces bittersweet or semisweet chocolate, finely chopped
  • Whipped cream, for garnish Ground chocolate, for garnish

Pour ½ cup of milk into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

In a saucepan over medium heat, bring the remaining heavy cream, sugar and salt just to a boil. Add espresso and extract and stir until combined. Remove the pan from the heat, add the chocolate and whisk until smooth. Add the gelatin mixture to the chocolate mixture and stir until well blended.

Pour through a fine strainer/sieve into a 4-cup glass

measuring cup or a bowl with a pour spout. Divide the mixture evenly among four 4- to 5-ounce ramekins and let cool to room temperature. Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.

To serve, garnish with whipped cream and sprinkle with ground chocolate, if desired.

Cucumber Martini

Makes one

Aiken Bella Magazine

The perfect precursor to a lobster meal, martinis have been a favorite since, well, the beginning of cocktails!

  • lime, sliced
  • ounces vodka, your favorite 1 ounce dry vermouth
  • basil leaves
  • 3 cucumber slices, cut in half Cucumber slices, for garnish Lime rind, for garnish

Into a shaker or mixer squeeze 3 slices of lime and drop the lime slices into the shaker. Add the basil and cucumber and muddle (mash the ingredients together to release the flavors) ingredients together well. Once thoroughly muddled, pour in the vodka and vermouth. Shake thoroughly and let sit for 10 minutes so that the liquors can soak up the flavors.

Shake the container one last time and strain the liquid into a medium measuring cup, preferably with a spout. (If you do not strain, you could end up with seeds from the cucumber and lime in your finished drink.) Pour back into the shaker, add plenty of ice and shake thoroughly. Strain into a chilled martini or cocktail glass. Garnish with a thin cucumber slice and thin strand of lime rind.

Cheers!