Summer Solstice Dinner

For this year- I am serving fresh lobster- simply boiled and served cold on ice-fresh bread and a new take on coleslaw.......champagne and pomegranate juice, Mexican beer and Tiramisu with iced bailey coffees.
Adding some zest to old fashioned coleslaw and a new take on the Waldorf salad...
One large white cabbage cored and chopped- or a store bought bag of coleslaw mixture
4 Granny smith apples-= really work the best
1 1/2 cup walnuts- or more to taste- I add more and actually grind about 3/4 cup into almost fine powder- it changes the colour of the salad but really adds a special kick
3/4 cup mayonnaise
3/4 cup plain yogurt
1 tablespoon Dijon or dry mustard- I use dry- more kick
3 tablespoons sugar
1/4 cup olive oil
3/4 teaspoon salt- or to taste
1/4 cup red-wine vinegar

Combine all the dressing ingredients - save the apples and chopped walnuts for later...
toss into the cabbage (can be made a day in advance and the flavours have time to settle) just before serving add the chopped apples and walnuts! voila!
The boiling of the lobsters is equally simple bring a large pot of salted water to a heavy boil- drop the live lobsters into the water for about 5-10 minutes for an average size lobster- remove from water and let cool on ice- serve once cooled with warm butter and fresh lemon juice.....
Hint- do not wear your best clothes for this dinner and enjoy outside! It can be rather messy!

Truffle and Shrimp Twice -cooked potatos

This was a real hit at my home- even for my grandmother who prefers her food simple, old fashioned and straight-up "None of that fancy new stuff'!
take as many bakers potatos as you have guests for- yes Baker work best- the skin is nice and thick!
Then simply roll them around in some good ol' "EVOO', (extra virgin olive oil- but regular olive oil is fine as these get baked) then roll them again in coarse salt- bake for one hour.
Let the potatos cool slightly- cut a little hole from the top -being careful to keep the piece intact for later.
Scoop out the baked potato -being careful not to rough up the shell of the potato, then in a large bowl combine- cream- not milk, some Marscapone cheese, butter and truffles.
(I use "Salsa Tartufata) a white truffle based sauce- (I like the white as it does leave the potatos looking grey)Adjust to taste, then add some cooked chopped shrimp (shell removed)... carefully restuff the potatos and place the 'hat' back on a slight angle-- and either place in the fridge for later or place back in oven -on a cookie sheet or the BBQ to reheat (about 30 minutes)
Serve with a simple meat dish like steak, roast and enjoy the many compliments on your fabulous cooking......
Easy-peasy- as one of my great international food goddess'es says