I'm making a lobster dinner for 8 people. It willinclude a bisque, a lobster salad with papaya and avocado, lobster medallions with peaches (from a recipe someone gave me on this board!) and finally lobster tail with tarragon butter. there will be a sorbet corse in b/w the final two. the sides with the tail will be some sort of rosemary potatoes and then i'd like to do some sort of green veggies like maybe kale, swiss chard or ???
what wine pairings do you suggest?
do you think if i had a pungent munster cheese tasting h'ors deruver that would be too much? i'd like to get that one that is realy popular right now and pair it with both a reisling and a pinot noir.
dessert will be simple little cookies from an upscale bakery.
any other advice, suggestions, etc.
and do any of u l.a. folk know someone/a compnay who might be willing to send a server/prep cook for the final steps so we can enjoy the meal with our company? it's maybe 2 hours work and we can pay about $100.
we're getting the lobster live from maine. any suggestions on a good company to use?