This past weekend was our 1 year wedding anniversary (yay!). We decided to have a slightly unconventional anniversary dinner party where we invited the best man and his fiance to join us for a fancy schmancy dinner at our place. The men wore their tuxes, our best man’s fiance wore the dress she wore to the wedding and I wore my gown in full regalia and it ended up being a spectacular night. We made a lobster salad, which I’ll talk about in a minute, fresh pasta with tomato sauce and a grilled pork tenderloin (in honor of the pig roast that was our reception dinner). For dessert, the top of our wedding cake – which was Carvel ice cream cake! – and Harry & David’s chocolate covered cherries paired with an awesome dessert wine. We were definitely fat ‘n happy by the end of the night and a great time was had by all.
My favorite dish (besides dessert) was this lobster salad which is a recipe my husband found on Epicurious.com. If you are a fan of lobster, you are going to *love* this. The pic below is the salad fully assembled:
The pepper of the arugula paired beautifully with the sweetness of the lobster meat and the grapefruit complimented the richness of the avocado. The dressing, which is easy but must be done in advance, really pulled the whole salad together. This is definitely an “impress your guests” kind of appetizer.
For those who are local to Boston, we purchased the live lobster at New Deal Fish Market in Cambridge which is an excellent little fish shop. The arugula came form the Union Square farmer’s market.