Taste of "Wash Your Hands First" July 1st Weekend and Sunday Morning Brunch

July 1, 2023,  starting our summer food influencer tour of Chicagoland. My granddaughter loves to eat and try different types of food, thanks to her mom introducing her to various foods and sharpening her tastebuds as an infant. There's not too much she won't try. For example, we had our Saturday late afternoon dinner hour picnic at Lake Michigan.

 She was looking forward to having KIKA Spicy Salmon, Avacado Sushi Rolls, and her KIKA Shrimp Rolls. We stopped off at the neighborhood Whole Foods Market in Hyde Park and walked to the Hype Park bridge to the shoreline, picking out a spot to enjoy the lake's view. 

Notice the rain cloud overhead. This was ten minutes before a flash flood over Chicago poured down on us and rained out our picnic. I didn't get the memo as thousands of others across the area got the emergency signal to take cover. We huddled here until a break in the rain storm and ran for the nearest bridge. 

I had promised her a picnic at the beach and purchased this fantastic picnic basket in June when I was hunting for treasures in Waldorf, Maryland. We were determined to have an outing to kick off our summer with Grandma in Chicago.

 Sunday Brunch with my granddaughter.

MENU

Fresh Fruit Mixed Berry Salad

Cheesy  Grits

Baked Lobster Tails

Butter, Garlic and Lemon Dipping sauce 

Confetti Potatoe and Egg Salad

Mixed Collard and Spinach Greens

Chocolate Cake

Cucumber, Lemon, and Mint Water

Suggested Cooking Instructions

Cut open the top of the lobster tail. Pull the meat away from the shell, leaving the meat attached at the tail end. Rinse the lobster tail and place the meat on top of the shell.

Sprinkle lobster tail mat with lemon juice, salt, pepper, and 1/2 tablespoon of butter, and keep refrigerated until ready to cook.

Melt 1/2 cup of butter, add crushed garlic, and simmer. Reserve half for basting and half for dipping.

Cook lobster tails on a grill over MEDIUM heat with the closed cover or bake in an oven at 375 degrees F. Baste frequently with garlic butter. Lobster tails are done when meat is opaque and firm to the touch for about 10-12 minutes, depending on size. Serve with lemon wedges and remaining garlic butter for dipping.