$210.00
Serves 8 ppl generously.

The ultimate holiday hor d'oeuvre ensemble, featuring an orchestra of wild caught, sustainably sourced flavors! Delivered from pristine waters...right to your doorstep. All you have to think about is which wine or champagne to serve!
 

Features:

  • 2 Pounds of Split Wild Caught Maine Lobsters Tails (raw, flash frozen)
  • 2 Pounds of Wild Caught Shrimp | 16-20 per LB (raw, frozen, de-veined, de-shelled)
  • 3 Pounds of Wild Caught Snow Crab Legs (pre-cooked, frozen)
  • 2 BOMBS - One lobster and one crab/spinach (crackers not included) 

Pairing Considerations:

  • The 2001 Inauguration luncheon featured lobster pie in a bechamel sauce with a puff pastry crust. This dish was served with a ’98 Sonoma Cutrer Les Pierres Chardonnay.
  •  The 2011 State Dinner in honor of President Hu Jintao featured poached Maine Lobster, which was paired with a 2008 Russian River Chardonnay.
  •  The 2011 State Dinner for Her Majesty Queen Elizabeth included Lobster Ravioli which was served with Kistler Hudson Vineyard Chardonnay (2006).

Prep Tips:

  • Lobster Tails: CLICK HERE for tips.
  • Wild Caught Shrimp: CLICK HERE for Mark's fav recipe.
  • Wild Caught Snow Crab Legs: Thaw and eat! Perhaps melt some salted butter.
  • Lobster Bomb: CONVENTIONAL OVEN, FROM FROZEN: Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Remove pastry from pouch, place pastry on sheet pan, and place pan on center rack of oven. Bake for 25-30 minutes, until pastry is golden brown and internal temperature reaches 165°F. Remove from oven and serve immediately.
  • Crab and Spinach Bomb: CONVENTIONAL OVEN, FROM FROZEN: Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Remove pastry from pouch, place pastry on sheet pan, and place pan on center rack of oven. Bake for 25-30 minutes, until pastry is golden brown and internal temperature reaches 165°F. Remove from oven and serve immediately.