For my Mothers Day we had a 4 course dinner which included salad, appetizer, main course and dessert. The appetizer was grilled lamb tenderloin served on a bed of fresh fiddle heads sautéed with butter, shallots and white wine. For the main course we had a seafood risotto, with clams, sautéed shrimp and bay scallops topped with a half lobster tail that was rubbed with olive oil, salt and pepper and grilled. I used chicken stock for the risotto so as to not and overwhelm the other flavours of the dish.
