Here Comes the Food!

This summer my friend Jenna is walking down the aisle with her fiance Dan.  Jenna didn’t really want a shower in the traditional sense so instead our friend Rae threw her a wine shower.
Each guest was asked to bring 2 bottles of wine.  One for the party and one for Jenna to keep.  She sent around a wine registry list, so that we knew what she wanted.  It was a great party, and how many regular bridal showers do you know where the cops show up? (What? the neighbours appparently did not appreciate how ironic new country is)

Rae also happens to be an amazing cook, and naturally I asked to help.  The prep began for Rae early in the week with macaroon making, vegetable roasting and cupcake baking.  I showed up Friday night to help with the final details.  The menu was as follows:  large antipasto platters, cheese trays, macaroons with fruit and whipped cream, mini cupcakes, fresh rolls and last but not least the recipe I offer below a variation on Grapefruit and Lobster cocktail.
Rae modified it to go in shot glasses.
  • 1 Cup Cooked Lobster Meat
  • 3/4 cup Ruby Red Grapefruit Segmented
  • 2 teaspoons ginger finely chopped or grated
  • 1/2 cup red and yellow peppers finely diced
  • 1 tbsp cilantro roughly chopped
  • 1 tbsp fresh meat finely chopped
  • 2 teaspoons shallots finely diced
  • Juice of 1 lime or more to taste
  • 1 tsp of canola oil
  • Salt and Pepper to taste
  • 3 x chives cut into 1″ pieces, optional garnish

Roughly chop lobster meat.

Segment the grapefruit cutting it over a bowl to reserve the juices, put grapefruit segments in juice.  Set grapefruit segments and juice aside.
In a medium bowl combine ginger, peppers, cilantro, mint, shallots, grapefruit, lime juice and oil until evenly distributed.
Add lobster meat to mixture and gently toss.
Chill the mixture in the refrigerator to allow the flavours to infuse.
Spoon mixture into shot glasses and garnish with chives.  Serve cold.

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