By Dawn Hall, author of the Busy People’s Cookbook Series

This is great for an extra special occasion such as celebrating a couple’s wedding anniversary or for a festive Christmas or New Year's Eve dinner.

Serves 6

Menu
Click the link below for the recipe
Snow-Capped Icebergs
Filet Mignon Topped with Lobster
Dilled Smashed Potatoes
Asparagus with Crab and Blue Cheese
Cheese Filled Breadsticks
Cranberry Mimosas (Non-Alcoholic)
Cranberry Sorbet

Timeline

1. One and a half hours before serving time, set the table. Make your centerpiece. 
2. One hour before serving time, prepare the Snow-Capped Icebergs and the dressing, but do not put the dressing on the salads until serving time. Cover each salad and the dressing and place them in the refrigerator until serving time.
3. Get the Cheese Filled Breadsticks ready, but do not bake them yet.
   Start the Dilled Smashed Potatoes.
4. While the potatoes are cooking, start making the Filet Mignon Topped with Lobster.
5. While the Filet Mignon is cooking, start making the Asparagus with Crab and Blue Cheese.
   
   Last 15 minutes
   
6. Make the Cranberry Mimosas and take it to the table.
7. Put the breadsticks in the oven to bake. Set the timer for 7 minutes so that they do not burn.
8. Finish the Filet Mignon.
9. Smash the potatoes. You can wrap a towel around the bowl to help keep the potatoes warm if you wish.
10. Put the dressings and bacon on the salads and place them on the table.
11. Take all of the hot food to the table, including the biscuits from the oven.
12. After everyone has finished eating, clear away the dinner dishes and make and serve the Cranberry Sorbet.

Grocery List
Fat-free dessert whipped topping (you will need 1/4 cup)
1 large head iceberg lettuce
1 (5 pound) bag of russet potatoes ( 8 cups needed)
1 bunch fresh parsley
2 pounds fresh asparagus spears
1 cup whole cranberries
1/4 cup Italian breadcrumbs
2 pounds beef tenderloin
1 pound imitation or real lobster meat
1 pound imitation crabmeat
1 1/4 cups fat-free sour cream
6 tablespoons blue cheese crumbles
1 (12-ounce) roll homestyle biscuits, 10 in a roll
2 1/2 (1-ounce) individual string cheese sticks
2 tablespoons light real butter or margarine
1 tablespoon Splenda granular
Nonfat cooking spray
1/3 cup fat-free mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons fat-free red French salad dressing
2 tablespoons imitation butter-flavored sprinkles
1 teaspoon dill weed
2 1/2 teaspoons garlic salt
2 tablespoons steak seasoning blend (I used Tone’s)
1/2 teaspoon lemon pepper
1 tablespoon reduced-fat bacon crumbles
3 cups light cranberry juice cocktail
12 tablespoons alcohol-free sparkling red grape juice
1 teaspoon sugar-free raspberry drink mix

Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com