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A Perfect Garden Party Luncheon Menu for Early Spring–Featuring Lobster Rolls and Recipes
As soon as your herb garden is planted, colorful bulbs are popping up, your annual flowers are in full bloom, and your fern baskets are lazily swaying in the light breeze — set your sights on planning the perfect garden party! Whether it’s your turn to host book club or just an afternoon gathering this spring, opt for this easy make-ahead menu featuring fresh and light fare.
Heading up our menu is the Beets & Berries Salad using soft Boston bibb lettuce and fresh strawberries. Lobster Rolls are our main feature; they’re fresh and bright, using delicate dill weed, a soft billowy brioche roll, and fresh lemon zest. The sides are Punchy Deviled Eggs with dijon mustard and fresh herbs, and Grilled Prosciutto Wrapped Asparagus which you can grill ahead of time. The dessert course is simple, starring Yogurt-Dipped Frozen Grapes (dipped in vanilla bean Icelandic yogurt and frozen) and Ladyfingers w/ Fruit Dip.
The luncheon menu pairs well with herbal tea, lemonade, or a sparkling rosé.
Lobster Rolls:
Drain 16 oz. of lobster (claw and knuckle) meat and lightly toss with about 2 Tb. mayonnaise, 2 Tb. minced celery, the juice of one lemon, and 1 Tb. fresh dill. You can spread with rolls with butter and lightly toast the bread before stuffing or serve them fresh, whatever you prefer. After the rolls are stuffed, grab your handy microplane and add fresh lemon zest on top for an extra punch.
Punchy Deviled Eggs:
For a dozen eggs — remove the yolks and mix with 5 Tb. mayo, 1 Tb. Sour cream, 1 Tb. Dijon mustard, 2 Tb. fresh snipped fresh herbs (mix of thyme, dill, and tarragon), and a pinch of salt and pepper to taste. Stuff (or pipe) the eggs with the filling and sprinkle with fresh snipped chives. Refrigerate until you’re ready to serve.
Grilled Prosciutto Wrapped Asparagus:
Snap the lower end of fresh asparagus stalks and wrap each stalk with a slice of Prosciutto di Parma. Place on a platter and sprinkle with fresh lemon juice. Grill on medium-high heat until the prosciutto starts to crisp. Enjoy at room temperature. Do not overcook; you want the asparagus to stay bright and springy.
Beets & Berries Salad:
Assemble a tray of torn pieces of Boston Bibb lettuce, pickled baby beets, fresh strawberry halves, and creamy blue crumbles. Dress with a squeeze of lemon juice and an olive oil drizzle.
Frozen Yogurt-Dipped Grapes:
Add a toothpick to cleaned grapes and dip them halfway into vanilla bean yogurt. Place on small baking sheets lined with wax paper. Freeze for a couple of hours (or overnight.) When you’re ready to serve, remove from the freezer and place on a serving tray, along with the ladyfingers and fruit dip (below.) Note: I like Skyr® Vanilla Bean Icelandic Yogurt. They use a blend of three types of vanilla bean threads, which results in a pronounced vanilla bean flavor.
Ladyfingers with Fruit Dip:
You can either make your own or use pre-made ladyfingers. Most bakery departments have fresh ladyfingers. The fruit dip is super simple and can also be used as a dip for freshly cut fruit. Mix together the following: 2 5.3 oz. containers of Chobani® vanilla Greek yogurt, 1 small 8 oz. can of crushed pineapple (drained), and ½ c. shredded coconut. Refrigerate until you’re ready to serve. I like using the non-fat Chobani for this recipe because it is denser to offset the wetness of the crushed pineapple.
