Sauce for cold lobster

I am taking cold lobster for a family gathering at a secluded place in the desert (think 110 degrees or so)and need a dipping sauce. Any recommendations, will be having iced champagne and 16 of us.

OK, my only question is......... "think 110 degrees or so"........ Are you f*ng CRAZY????? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I remember talking to a business associate in Phoenix, AZ, on the phone, a number of years ago. I asked how the weather was and they replied it was 117. I said WOW...and they said, Yeah, we are having a little cold snap right now.....!!! My jaw hit the desk! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Lobster Salad! on a Hot Dog Roll! Nothing better...
GOOGLE "Lobster Salad" or...
http://www.foodnetwork.com/recipes/paulas-home-cooking/lobster-rolls-recipe/index.html

Every year for the last 20 years of their marriage my Mom and Dad would drive to a resort in the Anza Borrego Desert. And they always had campaign and lobster breakfasts. Their anniversary would have been today. Mom left this earth a few months ago and we are going down to spread their ashes together at their favorite place and to celebrate all they meant to us. Being desert dwellers makes the heat a bit easier, but later will be in the pool with cocktails. We, as a family, have been blessed with good relationships between all and will be toasting with family all over the country. Any ideas welcome.

I would definitely not recommend anything made with mayonnaise in that heat, unless you are able to keep it under good refrigeration right up until the instant you serve it! Unfortunately, I don't have any other suggestions, except maybe a mild pesto?

Personally, I'd just squeeze some fresh lemon juice and dive in!

Beautiful story.
As to lobster? it needs no sauce because lobster is lobster no matter what but agree with the suggestion to avoid mayo. Any interest in a classic coctail sauce like you serve with shrimp. Thats about as safe and good as you get. Or in that heat you could probly toss a few sticks of butter in a bowl with some garlic and let nature make its own melted butter and garlic sauce. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

What a lovely story. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

This one sounds good:

1 pound unsalted butter, softened
3 tablespoons white wine
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
3/4 teaspoon salt
4 green onions, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped fresh parsley



Combine first 5 ingredients in a food processor, stir in the rest. If you’re concerned with overpowering the taste of the lobster, you could decrease the hot sauce, onion, and pepper.

try this, has been a great hit with our family!
and no mayo to spoil:


Asian dipping sauce
Ingredients:
3 garlic cloves, minced
1/3 cup Asian fish sauce
1/3 cup fresh lime juice
1/3 cup packed brown sugar
1 1/2 teaspoons Asian chile paste
1/4 cup (packed) chopped fresh cilantro leaves
1/4 cup (packed) chopped fresh mint leaves
1 to 3 tablespoons water

Lemon and lime halves for garnish
Instructions:
In a bowl, combine garlic, fish sauce, lime juice, brown sugar and chile paste. Add cilantro and mint. Taste and adjust strength with water if necessary.

I don't have any ideas, other than to say, as someone else said, that is a lovely story. I know that you were your mom's caregiver and that you have to miss her terribly.

Your request got my curiosity going and I searched for a bit. It is difficult to find any recipes without dairy products in them. Here are a couple I found. The second one calls for combining and reducing in a saucepan, so I am not sure if it will make ahead and travel well. I hope these help your families celebration of life.

Orange Marmalade and Horseradish
1 cup Dickerson orange marmalade with zest
1 teaspoon prepared horseradish
To taste Tabasco sauce

Blend all of the ingredients in a bowl. Refrigerate until needed.

Mimosa Dressing:
1/4 cup honey
1/3 cup orange juice concentrate
2 tablespoons champagne vinegar or white wine vinegar
Salt and pepper, to taste

Combine honey, orange juice concentrate, and champagne vinegar in a medium saucepan. Simmer for 5 minutes, or until slightly reduced. Add salt and pepper to taste.

Gotta say this. All these sauces sound good but seems like they are all made with distinct flavors of there own to the point your at risk of losing the lobster taste and that would be criminal dont you think.

Thanks all, my Son, Daughter in law and I are trying some and experimenting. Good thing I got plenty of lobster. Will report back.

What did your mom serve with her lobster? Due to the reasons why you're making the trip, I'd stick to that idea.

Sorry to hear of your mother's passing. I lost both my parents within a month from each other in 2005. They remain in our hearts and memories.

I'm not sure, but I think Jim has already gone to the desert and won't be back in touch till Sunday. We'll just have to hear what the outcome was then.

Anza Borrego is just beautiful - what a great family tradition! I hope you are having/had a GREAT TIME! I hope everything was blooming for your mom (her memory).

Thanks, Am back but have another 24 hrs. with my grandkids and their parents. Will be typing up a report with the details.

Take your time. We'll be here when you get time! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />