A Dip for Lobster Lovers

Now is the time to enjoy the tail end of lobster season at all six Marlow's Tavern locations...or in your own kitchen. From now through Monday, January 4, Marlow’s Tavern is offering a limited time only “Lobsters & Libations” menu featuring decadent lobster dishes and seasonal cocktails at affordable prices. Marlow's is also sharing the recipe for one of their most popular lobster dishes - Parmesan lobster and crap dip - for guests in need of recipes for upcoming holiday parties.

Recipe for Parmesan Lobster and Crab Dip with Pita Bread: Serves 7


Ingredients:
10 oz. sour cream
10 oz. mayonnaise
¾ cup of thinly sliced (1/8”) scallions
1 cup of shredded parmesan
½ cup of mozzarella/ provolone mix
1 cup of shiitake mushrooms, sliced ¼” thick
1 lb of fresh lump crab meat
½ lb of lobster knuckle & claw meat
14 pieces of pita bread

Preparation:
1. In a large mixing bowl, add sour cream and mayonnaise. Mix with a whisk until smooth and well blended.
2. Add the scallions and both cheeses. With a rubber spatula, combine all ingredients well.
3. Add the mushrooms, crab meat & lobster. Gently fold them into the mix.
4. Store in a container until ready to plate for serving.

Plating:
1. Unwrap the pre-portioned dip and run through the Impinger until golden brown.
2. While the dip is in the oven, place two pieces of pita bread in a Panini machine and toast with crisscross marks.
3. When the dip comes out of the oven, place on an oval platter on one half with a beverage napkin for an under liner.
4. When the bread is done, stack them and cut them in half, lay them on top of each other, cut in half again. Then cut each quarter in half. You want to end up with 16 toast point pieces.
5. Fold a checkered piece of waxed paper in a rocks glass, and stack the pita wedges as high as you can while keeping them solidly in the glass.
6. Place a soup spoon on the side of the crème brulee dish and serve immediately.

My Kind of Value Meal

Gotta say, there are times when I really want a fast food burger and fries. But of course I can't bring myself to actually eat a meal of mystery meat and high fat. Enter EVOS Feel Great Fast Food. Yay! Their meat is antibiotic and hormone free, and it's cooked in an oven, not on a greasy grill. And the fries. Oh. my. They are airbaked and taste as delicious as any fried fry I've ever tasted. I was delighted when they opened in Atlanta, but the Prado is a bit of a drive for me. Now, as of 11 a.m. today, they are open in Midtown! Check it out in the new Viewpoint building. Ask for Andy -he's the owner and he'll want to know your thoughts.

Enjoy!

Consider a Holiday Celebration

Put your holiday party pants on! We have compiled some great ideas for hosting holiday shindigs this month, so check out the Melissa Libby & Associates Web site for a list of holiday hot spots around Atlanta. This year more than ever, it’s important to celebrate making it through these challenging times and to show appreciation for friends, relatives and colleagues. We’ve even done all the leg work for you – these restaurants are ready to accommodate groups of all sizes, so go forth and spread some holiday cheer!

Give Back This Holiday

This year we know there are lots of organizations in need of volunteers and money, but we found this organization to be pretty special and hope you do too!

Help Portrait is an organization that is putting a smile on people's faces this December. Help Portrait is a movement of photographers who are using their time, equipment and expertise to give back to those who are less fortunate this holiday season.

Professional photographers are already donating their time and equipment, but $10 covers the cost of printing the photos and providing a frame. For just $10 you are able to provide a family with something they may have never had before -- a family portrait.

Put Lobsters & Libations on Your To-Do List

It’s finally here. Marlow’s Tavern™ is offering a four-week-long "Lobsters & Libations" special at all six locations and it starts today! Menu items include soothing New England-style lobster and shrimp chowder ($6); tasty Parmesan lobster and crab dip with toasted pita points ($12); Maine lobster pot pie in a flakey herb crust ($15); tempura-battered lobster tail with roasted lump crab potatoes, Pommery grainy mustard cream, jumbo asparagus, citrus herb sauce and drawn butter ($23); and Maine tail and turf, combining a tempura lobster tail, shrimp and grilled filet mignon, potato cake, jumbo asparagus and sauce béarnaise ($25). Don’t forget about dessert -- Napa Valley cheesecake, with rich layers of chocolate butter cake, chocolate mousse, cheesecake and chocolate ganache ($6).

Drink specials are also on the agendas with an Angeline Cabernet Sauvignon, Alexander Valley '08 ($9.50); Cutrer Chardonnay, Russian River '07 ($12); Sierra Nevada Celebration Ale ($4.50); or Marlow's Holiday Spice martini ($8). Lobsters and libations -- catch them while you can at all Marlow's locations!