A Feast Fit for a King, Queen and Lobster

We love any occasion to celebrate and this Valentine's Day was no different!  We were able to celebrate love, reflect on our relationship and celebrate firsts...our first LOBSTER!  Valentine's Day was just another chance for us to get creative in the kitchen and spend time together cooking.  A good friend of mine mentioned that her and her hubby tried lobsters a few years ago and the idea sounded so fun I had to try it.  But in typical Jones fashion we have to take everything to the next level, so we had Surf & Turf, a twist on creamed spinach and homemade bread pudding.  

Here is what you need to create your very own Jones Valentines Day Dinner.  To start, below is the shopping list. 

Surf and Turf

2 - 5 oz filets 

1 - 1.5-2lb live lobster 

Spinach and Basil Puree 

10 oz. fresh baby spinach

3/4-1 cup fresh basil 

1 cup ricotta (use whole milk ricotta)

Minced garlic clove

1/4 stick butter 

Goat Cheese Salad

Arugula 

Walnuts - chopped

Crumbled Goat Cheese

Red Wine Vinegar 

Dijon Mustard 

Olive Oil 

Juice of half a lemon

Bread Pudding

French Bread

Day Old Pecan Swirl buns or cinnamon rolls

Raisins

While Chocolate Chips

5 eggs

1 cup sugar

2 cups Whole Milk

Vanilla 

Bourbon

Heavy Cream 

The hardest part about this meal is the timing, everything else is super easy.  Step 1...pour a glass of wine and get started on the bread pudding.

Spray a 9x13 dish with cooking spray

Break up/cut a mixture of french bread and cinnamon rolls and line the bottom of the dish (about 3 cups or so).  Sprinkle with raisins and white chocolate chips - the amount is up to you.  

In bowl mix eggs, sugar, milk and vanilla until well blended and pour over bread.

Cover and let sit about 1 hour until you are ready to bake!

Bake at 350 for 35-40 minutes.  

Now every good bread pudding needs a drizzle sauce....so to create a white chocolate sauce heat up 1/2 cup heavy cream, splash of bourbon, dash of nutmeg and stir in white chocolate chips until smooth.  

HEAVENLY.  We each had two portions and I was able to share the leftovers with my colleagues (nice, I know.)

Ill let you practice the dessert and tomorrow...I'll tell you about the lobster!