Posted by Karen Upright on August 26, 1997 at 22:14:46 :
I am catering a fancy wedding this winter. The bride has requested lobster, beef tenderloin and shrimp for dinner.
Problem is, this is a stand-up, black tie affair. There will not be sufficient seating for all of the guests, so they are going to have to balance a plate and fork in their wedding finery.
I figured I'd use the lobster claws for hors d'oeuvres and serve the tail sliced and fanned or sliced and stuffed back in the shell. But what about the tenderloin? Any suggestions on how to make it easier to eat?
Any suggestions are appreciated.