April Supper Club: Maine Edition

This month’s Supper Club was incredible.  Like nothing I’ve ever eaten in my life!  Can I go back a few days to sitting in the dining room at the Tapella’s, again? 

Wait.. give me  a minute.. going back there- for just a minute is all

Jacqueline and Travis outdid themselves this month.  We were all surprised and so SUPER excited to learn of the menu for this evening : LIVE lobster, fresh and hand delivered from MAINE! We had all joked about having lobster for our next SC, but really?! 

One word: YIPPEEEEE!  I’ve eaten lobster before, but just the tail.. a tail that was already cracked open for me.  An entire lobster?  This was totally new territory, thats for sure. 

I always admire Jacqueline’s ability to decorate.  She is so creative!  She has somehow found a way to plan all of her SC dinners around a well-celebrated holiday.  Last time we enjoyed supper club at the Tapella’s was in October- remember her super cute Halloween decor??  This time she had Easter!  How cute are these decorated eggs! 

These E_A_S_T_E_R letters are precious, too!

We maybe had a little too much fun with these rather large crustaceans. 

Maybe. 

 The April Menu

 Appetizers

(Non-Alcoholic) Strawberry Limeade

Tuna Salad on Baby Spinach Leaves
Crab Cakes with Red Pepper Chipolte Lime Sauce

 Main Entrée

Strawberry Cobb Salad with Sweet Basil Vinaigrette

LIVE! Maine Lobster

Corn on the Cobb

Red & Yellow Potatoes

 Dessert

Peanut Butter Oreo Fudge Cream Parfait

These were DIVINE!  Perfect and summer-inspired.  It was such a gorgeous weekend, I was totally satisfied pulling out my first pair of shorts for the season, and this (non-alcoholic) drink in hand. 

Strawberry Limeade

Yield: 7 cups

Serving Size: From Southern Living; April 2012

Ingredients

  • 3 cups sliced fresh strawberries
  • 1 cup sugar
  • 4 cups cold water
  • 2/3 cup fresh lime juice (about 4 large limes)

Instructions

Stir together strawberries and sugar in a large bowl; crush strawberries with a wooden spoon, and let stand at room temperature 30 minutes.

Process strawberry mixture in a blender or food processor until smooth, stopping to scrape down sides as needed. Press mixture through a wire-mesh strainer into a large pitcher, using back of spoon to squeeze out juice; discard solids. Add cold water and lime juice, stirring until blended.

Cover and chill 2 to 24 hours.

http://chocolate-broccoli.com/2012/04/april-supper-club-maine-edition.html

These were delicious, too! The theme was anything and everything seafood;  totally fine for me!  My Fireman even popped one or two in his mouth.. and we know how he typically feels about tuna fish

Jacqueline took advantage of the deli section at her grocery and used store bought Tuna Salad- but I have provided you with an easy tuna salad recipe here. 

Tuna Salad on Baby Spinach Leaves

Ingredients

  • 2 (6-ounce) cans solid white tuna in water, drained and flaked
  • 1/2 cup diced celery
  • 1/4 cup reduced-calorie mayonnaise
  • 2 teaspoon lemon juice
  • 1/2 teaspoon dried dill
  • 1/2 cup halved purple grapes
  • 15-20 baby spinach leaves

Instructions

Combine tuna and diced celery in a bowl, and toss gently. Combine salad dressing, lemon juice, and dill, stirring well. Add to tuna mixture, tossing gently.

Arrange spinach leaves evenly on a serving platter. Top with 2 teaspoons tuna salad and 1 grap half. Serve immeadiately.

Tuna salad can be made up to a day ahead.

http://chocolate-broccoli.com/2012/04/april-supper-club-maine-edition.html

More teasing of the poor lobsters.  They actually were really aggressive- so feeling sorry for them was short lived. 

Crab Cakes!

I seriously LOVE crab cakes. 

I would eat them everyday if I could. These were especially yummy with the spice of chiptole in the sauce.

Crab Cakes with Red Pepper Chipolte Lime Sauce

Ingredients

  • Crab Cakes
  • 9 ounces lump crab meat, picked free of shells
  • 1/2 cup (about 13) reduced fat Ritz crackers, crushed
  • 1 whole egg plus 1 egg white, beaten
  • 2 finely chopped green onion
  • 2 tbsp finely chopped yellow bell pepper
  • 1 tbsp low fat mayonnaise
  • 2 tbsp fresh cilantro (or parsley)
  • 1/2 lime, juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • Zesty Chipotle Lime Sauce
  • 1 tbsp roasted peppers (jarred)
  • 1/4 cup low-fat mayonnaise
  • 1 tsp minced canned chipotle chilies in adobo sauce
  • 1 tsp fresh lime juice

Instructions

Red Pepper Chipotle Lime Sauce:

In a small blender or food processor puree mayonnaise, lime juice, roasted pepper and chipotle pepper.

Crab Cakes:

In a large bowl, combine crushed crackers, eggs, green onion, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1/2 hour before baking.

Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.

Drizzle red pepper chipotle lime sauce over crab cakes and serve.

http://chocolate-broccoli.com/2012/04/april-supper-club-maine-edition.html

Nothing screams spring/summer season more than a fresh strawberry salad- this one was beautiful!

A homemade dressing always makes the simplest of salads extra special- this Basil Vinaigrette will be making a repeat appearance in my house! 

Strawberry Cobb Salad with Sweet Basil Vinaigrette

Ingredients

  • 1/3 cup red wine vinegar
  • 2 shallots, chopped
  • 3 tablespoons sugar
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • 4 cups baby arugula
  • 4 cups mixed spring greens
  • 1 cup sliced strawberries,
  • 1 avocado, cubed,
  • 1 yellow bell pepper, chopped,
  • 1/2 red onion, sliced thin,
  • 1 cup cherry tomatoes, halved,
  • 3 ounces crumbled goat cheese

Instructions

For the dressing: Process first 8 ingredients in a blender until smooth. With blender running, add canola oil in a slow, steady stream, processing until smooth.

Combine remaining ingredients (arugula-goat cheese) careful to not smush avocado. Drizzle with Sweet Basil Dressing.

http://chocolate-broccoli.com/2012/04/april-supper-club-maine-edition.html

Time for a hot bath!!

The Tapella’s pool makes me more than excited about the warming weather.  Just not 117 degrees warm.  Not quite ready for that, yet.     

Wow- that looks yummy!  Lobsters are so much prettier when they are bright red (and cooked to perfection!) 

Almost time to eat!

We boiled our lobster with red and golden potatoes, onions, and fresh corn on the cobb. 

 

Boiled Maine Lobster with Drawn Butter Sauce

Ingredients

  • 3 gallons water
  • Assorted herbs (fresh thyme sprigs, fresh flat leaf parsley sprigs, bay leaves)
  • 3 whole lemons
  • 2 bottles dry white wine (such as Chardonnay)
  • 3 tablespoon black peppercorns
  • 1/2 cup sea salt
  • 2 pounds red potatoes
  • 2 pounds Yukon Gold potatoes
  • 2 pounds fresh corn, shucked and cut in half
  • 3 large sweet onions, quartered
  • 12 (1.5-2-pound) lobsters

Instructions

Pour water into a large 16-quart stock pot over medium heat (could do in batches of 4 lobsters- start with about 1 1/2 gallons water, adding more water as it evaporates). Tie your fresh herbs together with kitchen twine. Place the herb bundle in the stock pot and secure the end of the string to the pot handle for easy removal. Cut the lemon (s) in half and squeeze the juice into the water, then drop in the lemons. Add wine, peppercorns and sea salt. Bring to a rolling boil.

Stir in potatoes, corn, and onions about 10 minutes before ready to boil lobsters.

Plunge lobsters head first into the stock pot, cover, and boil for 15-20 minutes. The lobster shells will be red and the tails will curl up when done. Remove lobsters and vegetables from boiling liquid with tongs.

Serve with drawn butter sauce as desired.

Recipe for Drawn Butter Sauce (for 12 people):

2 sticks real butter

1/4 cup all-purpose flour

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika

1 c. water

The juice of one lemon

2 tbsp. minced parsley (optional)

Melt butter in double boiler. Stir in flour, salt, pepper and paprika. Slowly blend in the water and cook until thickened. Just before serving, stir in lemon juice. For extra color and flavor, add 2 tbsp. minced parsley.

http://chocolate-broccoli.com/2012/04/april-supper-club-maine-edition.html

You can tell be the look on my face that my experience with shellfish cracking is zero.  I had no clue what I was doing- but really didn’t stop me from getting my fill of lobster meat! 

Here is an awesome tutorial on How to Eat Lobster- this may have been helpful to prevent the random flinging of lobster extremeties (I apparently was the only one having trouble hanging on to the lobster parts). 

Dessert proved to be yet another amazing pinterest find: 

Peanut Butter Oreo Fudge Cream Parfait

from Day Dreamer Desserts

These were super rich, but really, really yummy!  Who am I kidding?  Anything with peanut butter is yummy.  Jacqueline got Easter festive with her whipped cream and added some food coloring to each dollop.  LOVE!

Thank you, thank you, Tapella’s for an amazingly delicious evening!  We were so spoiled. 

Next month is dinner at my house.  What on earth am I going to make to top this meal?! 

I’m open for suggestions?!

Comments

  1. Jacqueline Tapella says:

    LOVE this post! You took some great pics my dear! What a fun night it was, I ALWAYS look forward to Supper Club evenings!

  2. Sounds like so much fun! I miss the days when my friends and I had a weekly dinner party :)

  3. Sharon Blankenship says:

    I am trying to save some recipes from your April SC. The crab cakes and stawberry salad look delicious. Everytime I try to save it the Strawberry Lemonade recipe comes up. I am trying to save it to ziplist.

  4. PLEASE, PLEASE, PLEASE, tell me where I, can get those DARLING chicky s & p shakers! I need to have for my chicken & rooster dinner ware! :-)

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