New Years recipe ideas when you´re not on a budget

New Years Eve is coming up and if you haven´t decided on what to serve I have picked some of my own favorite recipes from Delicious Tapas and have some great suggestions for you!

This is part four in this series and for this post I will focus when you have an unlimited budget and want to treat yourself and your guests to something extra.

All recipes can be found in their original post that I have linked for each dish. I haven´t suggested any dessert but since I´m not that much into desserts. But if I have to recommend something I would go for any great ice cream, because who doesn´t love ice-cream?

New Years menu when you´re not on a budget

Appetizers - these three appetizers can more or less be eaten using your hands and of course you will be serving loads of Champagne on the side.

Duck liver paté with rosehip jam and bread
Grilled asparagus with Parmesan cheese
Grissini with Parma ham and cream cheese

Starter

Tuna tartar with avocado and chives

Tuna is always appreciated and I love the freshness and elegance of this recipe, since the budget is not an issue get the best tuna you can find.

Main course

Lobster tail with caper aioli
Linguine with truffles cream and Parmesan

Combine these two recipes but instead but skip the caper aioli for the lobster and you can serve the lobster warm instead of cold.

Lobster tail with caper aioli #131

When it comes to lobster there is no need to complicate things, you divide it in pieces and serve it with a good sauce. I bought my lobster cooked so all I did was to split it up, if you are serving it for a lot of people you can put some different part on each plate for example each claw on seperate plates and each tail split in four pieces, that way you can serve each lobster in tasty bites to six people and have a bunch of shells that you can use for soup some other time.

Lobster tail with caper aioli

cooked lobsters
eggs
oil (neutral tasting, I usually use rapeseed)
capers
lemon
chives
mustard
vinegar
garlic
salt, pepper

Split the lobsters in bite size pieces. Blend garlic, chives and capers into a fine paste and put in a bowl together with a little bit of mustard, egg yolks and a dash of vinegar. You´re basically making a mayonnaise with some extra flavors so use the same proportions. Whisk the mix and add a little bit of oil at the time until it thickens. When it´s thick enough adjust the flavors with more capers and chives if necessary. Season with salt and pepper and lemon juice.

When you are making a sauce with strong tasting flavors like capers and garlic then start by adding just a little bit, it´s much easier to add a little bit more than to end up with an overpowering sauce.

Lobster soup with basil cream # 81

This is a classic lobster soup, only served in small portions with some basil cream. I served it without any lobster meat but feel free to add some. Also for the soup you can replace lobster shells with most other seafood shells like shrimp or langoustine.

Lobster soup with basil cream

lobster shells
onion
carrot
tomato puré
bay leaf
garlic
thyme
water
white wine
cream
olive oil
salt, pepper

creme fraiche
basil
salt, pepper

Crush the shells, finely chop the vegetables and gently roast the shells with the vegetables for a few minutes in some olive oil, add wine, tomato puré, bay leaf, thyme and cover with water.

Simmer for about half an hour, turn of the heat and let the stock rest for another hour. Strain the stock and reduce until about half is left, add some cream and reduce until it starts to thicken. Season with salt and pepper.

Finely chop the basil and combine with the creme fraiche, season with salt and pepper.