While a barbecue may be the standard choice for a Summer gathering, don’t under estimate the power of a New England style seafood bake. Swap the standard burgers and hot dogs for a more refined Summer menu that includes cheddar biscuits, grilled zucchini, salad, berry hand pies and of course lobster!
The menu for the party is a simple but delicious representation of laid back Summer entertaining – no fuss and little stress since everything but the lobster can be made ahead of time and served room temperature. Check out our full menu below as well as two recipes ready you can easily integrate into your every day meal rotation…
Lobster Bake Summer Party
Yields: 12 – 14 biscuits
Fluffy, flaky, flavorful are the words that come to mind when eating these cheddar biscuits. These delicious bites are the perfect pairing for our lobster bake. We strongly recommend not skipping the garlic butter – its garlicky bite cuts through the richness of the lobster.
For the garlic butter:
Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
Recipe courtesy Food Network Magazine
Berry Hand pies
Serves 6 pies
These blueberry hand pies are the perfect dessert for a laid back Summer party. We substituted store bought crusts for the homemade as a short cut but feel free to substitute your favorite pie crust recipe. These sweet treats are bound to be a hit with everyone, so be sure to make a couple of extras for hearty eaters!
- Store bought pie crust
- All purpose flour (for dusting)
- 2 cups blueberries (about 10 ounces)
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 large egg, whisked with 1 teaspoon water
- 1 tablespoon raw sugar
Preheat oven to 375 degrees. Roll out dough on floured surface into large rectangle. Use a biscuit cutter to cut 12 circles.
Toss blueberries, lemon juice, lemon zest, sugar and salt into a medium bowl. Brush edges the edges dough circles with water and set aside 6; mound some blueberries into the center of the dough circles. Take one of the set aside circles and press on top of other circle with blueberries using a fork to crimp and seal the edges. Place on a parchment-lined baking sheet, brush with egg wash and sprinkle with raw sugar. Cut a cross on top of the pies to release steam.
Recipe modified from Bon appetit magazine
For more party concepts, menu suggestions and table decorating ideas, visit the Tips and Ideas section of the Pottery Barn website!