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.
2 comments:
Sorry to say, I ate at the Kennesaw Marlow's last night. Marlow's is usually pretty good, but we were sort of disappointed. I had the Lobster Tempura, it was cooked too long, the tempura coating was dark brown and greasy instead of golden and the lobster was a bit overcooked. It was served with a roasted potato salad of some sort, but the potatoes were overcooked to a dark brown, leaving the potatoes bitter tasting. The sauce that was on the potatoes was tasty, though. The grilled asparagus was great. I could have made a whole meal out of them. My husband had the lobster pot pie. The filling was nice, but a little short on lobster. The pastry was soggy and tough, as if it had been microwaved. Both of our meals were lukewarm, not hot. We had a great server, friendly and helpful. It took our meals awhile to get out (not our server's fault), so we really did not try too hard to have anything corrected, we just wanted to get home. In our opinion, not worth the cost at all.
LL, Sorry to hear about your negative experience at Marlow's. It must have been an off night for them, they are usually right on point. I hope you will try them again at some point!
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