Posted by George on August 27, 1997 at 08:18:25 :
In Reply to: User-friendly food 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.
They would still have the shell to deal with. How about doing mirrors or platters with lobster medallions. Coat them with a flavored aspec (ore even better a lobster glace, you'd probally have enough lobster shells to make one hell of a stock)
:But what about the tenderloin? Any suggestions on how to make it easier to eat?
Easy and easy on the foodcost- have a carving station (for dinner 1 per 75 to 100 guests) where a server slices (verrrry thin) the beef and places it on small, very good rolls. Be sure to have a sauce(naturally).
Good Luck
George
: Any suggestions are appreciated.