Summer Lovin’ : It’s All About Lobster

  • Lobster Under Glass Peter Callahan - Con Poulos International Caterer

    Although Maine lobster is harvested year-round from the chilly coastal waters, in my mind there’s a true Lobster Season. And that’s August! Something about the vacation mindset maybe, as it’s a time when I can squeeze in some much needed playtime in between Hamptons parties. But really, it’s like a lot of my food design. Based on childhood memories and happy holidays spent just enjoying no-frills, casual dining with friends. This week I headed north for meetings and site walkthroughs for an upcoming wedding in Maine, and lucky me, I got to tie on a bib at one of the most popular lobster shacks in the area! Always good to just dig in…

    Southwest harbor Maine Lobster Peter Callahan

    Of course, lobster is already a HUGE part of my catering menus. People love it, whether served formally composed or playfully reduced down to tiny bites. Generally, people can’t get enough of it. In addition to my Lobster Petit Fours and Mini Lobster Roll hors d’oeuvres, clients are enjoying my first course plates Lobster Under Glass (above) and the Lobster Tower (at the very bottom of the post). Just a couple ways to obsess over fresh Maine Lobster…

    lobster petit fours and mini lobster rolls peter callahan photos by con poulos

     

    {Above, my Lobster Petit Fours on Cornbread and my Mini Lobster Rolls. Below, my Lobster Tower}.

    Lobster Tower Peter Callahan First Course Plates

    {Photos, top to bottom: Con Poulos, Peter Callahan, Con Poulos and John Armich}

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    August 8th, 2012

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