There's no better get together than one centered on a shared bowl of punch (preferably punch of the GREY GOOSE-spiked variety). The premium vodka brand has just spent the last month traveling around Los Angeles, Chicago, The Hamptons and Miami, sharing brand new recipes for the latest GREY GOOSE Punch Series.
In the first installment, Jon Shook (of Food Network's Two Dudes Catering) threw a private dinner party for friends and family with an exclusive menu inspired by the West Hollywood Punch. Guests enjoyed dishes like salsa verde balsamic pork ribs, heirloom tomato panzanella and pie in a jar (in addition to copious amounts of his one-of-a-kind punch).
Check out Jon prepping for the dinner party in the video above, and hear why sharing great food and drinks is so important to the LA good life. Stay tuned for videos in Chicago, Miami, and The Hamptons, and be sure to check out the West Hollywood Punch recipe at the end of the video and Jon Shook's lobster roll recipe, after the jump. 
Lobster Rolls:
2 1.5-2 pound live lobsters
¼ cup plus ½ teaspoon kosher salt
6 cups Aioli base
5 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
1 tablespoon chopped fresh chives
2 celery stalks, finely chopped
2 tablespoons unsalted butter
4 brioche rolls, halved lengthwise but not all the way through
Chopped Chives
Aioli Base:
1 gallon store bought mayonnaise
1 tablespoon garlic, microplane
2 teaspoons salt
Potato Chips:
12 Russian banana fingerlings or small Yukon gold
Preparation:
Wash and scrub potatoes and slice paper thin on a Japanese madolin.
Rinse all the starch out under cold running water until water runs clear. Take them out and pat dry.
Fry until golden brown in peanut oil at 275 degrees F in small batches. Remove and drain onto clean paper towels, season with salt and lightly sprinkle with Old Bay seasoning. You will have extra, enjoy for snacks!
Place the tip of a chef's knife at the X where the lobster head meets the body. Using a quick, strong motion, force the tip of the knife into the center of the X and slive down through the lobster's head and between its eyes (though the lobsters legs may still be moving, the lobster is dead). Twist the tail off of the body (save the body to make lobster stock if you like) and twist off the claws.
Fill a Dutch oven or stock pot with water and bring to a near boil (the water should be at about 170 degrees F. Add the ¼ cup of salt and the lobster claws. Cook the claws for 2 minutes, and then add the tails and cook for an additional 7 to 9 minutes (7 minutes for 1.5 pound lobster; 9 minutes for 2 pound lobsters).
Drain the lobster pieces and, when cool enough to handle, use nutcrackers to break open the shells. Remove the meat from the shell. If there is a visible dark vein on the underside of the tail, pull it off and discard. Chop the claw and tail meat into small chunks, and set aside to cool completely.
In a large bowl, whisk together the aioli base, lemon juice, Worcestershire sauce, garlic, chives, the remaining ½ teaspoon of salt, and the Tabasco sauce. Add the celery and the lobster meat and mix gently with the dressing. Chill for at least 30 minutes or up to 2 hours.
Melt the butter in your cleaned and dried dutch oven (or large skillet) over medium heat. Add the buns and roll them around to coat with butter, cooking until lightly toasted on the outside. Spoon some lobster salad into each bun, garnish with chips sticking out of the roll and sprinkle with chives.
