Rounding out a lobster menu

[Lochina]

I'm planning on trying out Alton Brown's baked stuffed lobster, and will serve it with buttered, parslied new potatoes (by the way: which are better in this preparation--the tiny white potatoes or the tiny yukon gold ones?). The question is, what vegetable to serve alongside? Something hot? Cold? A salad? I was considering a spinach salad, perhaps with slivered pears, toasted pecans and broiled goat cheese...but perhaps this is too luxe alongside an already-rich menu.

Suggestions? Help, please!

[hollywood]

Corn on the cob.

Edited July 10, 2003 by hollywood (log)

[Jason Perlow]

Creamed or sauteed spinach. Corn on the cobb is good too, so I would do both!

[tissue]

I like sauteed spinach too.

[Lochina]

Yeah, I was also thinking sauteed spinach--plain (a little nutmeg), or with slivered garlic?

[fyfas]

mt

Edited July 11, 2003 by fyfas (log)

[tissue]

Plain spinach, sauteed in evoo.

And fingerling potatoes are great!!

[Nick]

Roasted corn on the cob.

[rdailey]

A nice stuffed artichoke...

[jackal10]

Baby fava beans, shelled and skinned

[MatthewB]

But what are you going to drink with it?

Hint: Tavel.

[malachi]

Roasted beets (perhaps with some nice greens)

[hollywood]

But what are you going to drink with it?

Hint:  Tavel.

Chablis.

[MatthewB]

But what are you going to drink with it?

Hint:  Tavel.

Chablis.

Tavel.

[hollywood]

But what are you going to drink with it?

Hint:  Tavel.

Chablis.

Tavel.

Sancerre.

[MatthewB]

But what are you going to drink with it?

Hint:  Tavel.

Chablis.

Tavel.

Sancerre.

Too much acidity?

Tavel.

[hollywood]

But what are you going to drink with it?

Hint:  Tavel.

Chablis.

Tavel.

Sancerre.

Too much acidity?

Tavel.

Muscadet.

[MatthewB]

But what are you going to drink with it?

Hint:  Tavel.

Chablis.

Tavel.

Sancerre.

Too much acidity?

Tavel.

Muscadet.

I could do that.

[hollywood]

But what are you going to drink with it?

Hint:  Tavel.

Chablis.

Tavel.

Sancerre.

Too much acidity?

Tavel.

Muscadet.

I could do that.

Shoot! You gave up before I got to drop Puligny-Montrachet.

[MatthewB]

Shoot!  You gave up before I got to drop Puligny-Montrachet. 

Just so I'm not too easy for you.

[guajolote]

But what are you going to drink with it?

Hint:  Tavel.

Chablis.

Tavel.

Sancerre.

Too much acidity?

Tavel.

Muscadet.

I could do that.

Shoot! You gave up before I got to drop Puligny-Montrachet.

White Bordeaux (Lynch-Bages?).

Trust me.

[Jason Perlow]

German or Alsatian Riesling. The fish needs the acid, big time.

[Dave the Cook]

But what are you going to drink with it?

Hint:  Tavel.

Chablis.

Tavel.

Sancerre.

Too much acidity?

Tavel.

Muscadet.

I could do that.

Shoot! You gave up before I got to drop Puligny-Montrachet.

White Bordeaux (Lynch-Bages?).

Trust me.

er...have you guys looked at the recipe?

How about a dry Albarino or "classic" Riesling?

Edited July 11, 2003 by Dave the Cook (log)

[pixelchef]

Yea, in terms of drink, I'd go with a Riesling as well.. Pinot Gris could be nice too.

[Jason Perlow]

Pinot Gris would definitely work, as would a Gruner V.