Lollipops are not just for sweet-tooth pleasure. Lollipops enhance entertaining versatility as hors d’ oeuvres. Lobster lollipops are a summer favorite and lobster preparation is so easy. Some prefer to begin with lobster tails that are pre-frozen. The tails are to be boiled and the meat from the tails should be cut into medallion shapes. If the lobster is whole, put the lobster into seasoned boiling water head first. Cover and allow to cook for at least 20 minutes. Remove the lobster. I prefer to crack the tail with a butcher knife. Another technique is to cover the claws with a dishcloth and pound the cooked crustacean once or twice with a mallet. Remove the delicate meat, chill and set the medallions on long picks for lobster lollipops.

For more lollipop variations, goat cheese lollipops can be created by dipping spheres of goat cheese into paprika & fresh herbs. Place the goat cheese bites on long picks.

Grilled vegetable medallions also create interesting lollipops. Either pre-grill the vegetable medallions or serve the lollipops hot from the grille with non-wooden skewers attached. These are colorful and enhance summer cocktail parties.

Cooked beef, chicken, pork or shrimp also make interesting lollipop designs. It’s that tidbit of tasteful food that provides je ne sais quoi for unforgettable party beginnings and the freedom to mingle with summer’s mix of celebratory friends.