I started off by caramelizing some onions in olive oil and grating some garlic over that. I threw in the scallops and shrimp, added some sauvignon blanc,basil, parsley, s&p, a sprinkle of lemon juice and LOTS of butter (smart balance).
The lobster tails were really easy to make. First, I removed the little legs and cracked them open. I put a cube of butter on each one and baked them for about 10 mins at 400 degrees. They were incredibly tender and juicy.
I then served the scallops and shrimp over a bed of angel hair pasta and poured on the wine/buttery sauce! The lobster tails were placed next to the pasta. The lobster was delicious all on its own or dipped in the buttery sauce from the pasta.
Here I am munching on the lobster, trying to savor every last morsel! Mmmmmmm....
Here's a pic of our wedding champagne flutes and the top layer of our wedding cake. We were a bit scared at first, but it was delicious! It seems that the fondant really preserved the cake b/c it was really moist and sweet!
Now.... I think I'm going to go for some leftovers!