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FORBES ARTICE -National Lobster Day

6/14/2012

Celebrate National Lobster Day With Not-Your-Average Crustacean Creations

Celebrate your love for the crème de la crème of crustaceans with National Lobster Day on June 15. Chefs across the country are ready to provide you with their takes on this popular seafood delicacy and TravelsinTaste is highlighting them here. Bibs not required, but most likely necessary.

Seafood in the desert? It’s some of the best – especially lobster. AMERICAN FISH by Michael Mina at ARIA Resort & Casino in Vegas features a Lobster Roll that is far from the traditional sub sandwich. Served open face atop a Parker House roll this gourmet twist on a New England favorite is the perfect after-work treat. "We took a modern twist on a traditional lobster roll sandwich by combining fresh diced lobster with seasonal ingredients, and serving them in an open face, lightly toasted bun.” said Sven Mede, Executive Chef. "Each bite of the Lobster Roll is packed with an amazing blend of flavors.”


Lobster Pot Pie at MICHAEL MINA Bellagio
 
Meanwhile at another Mina restaurant you’ve never had a pot pie quite like the Lobster Pot Pie at MICHAEL MINA Bellagio, a comfort food classic. Chef Mina’s famous creation is made with a hardy lobster and seasonal vegetables covered in black truffles and a creamy brandied-lobster sauce, baked in a crisp and flaky pastry crust.

After famously cooking this dish in a dorm room shower on Top Chef Masters, Hubert Keller’s "In-the-Shower” Macaroni and Cheese remains a hit at Fleur by Hubert Keller in Mandalay Bay. "This dish transforms traditional macaroni and cheese into a gourmet appetizer,” said Uber-Chef Keller of his famous take on the popular pasta dish. "But I promise, we make the ‘In-the-Shower’ Macaroni and Cheese in the kitchen now!” he jokes. Made with lobster and brunoise vegetable, you will see why this dish won Keller the first episode’s challenge.


Live Lobster at Sensi
 
For sustainably grown and naturally raised products we have two suggestions – the famous Live Lobster at Sensi at the Bellagio. Covered in a chili and licorice glaze and served with baby bok choy and fried shallots, Chef Royden Ellamar’s take on lobster is a meal you will not soon forget. But, if your love for seafood extends beyond lobster, than your taste buds will thank you after ordering Rick Moonen’s rm seafood’s The Kitchen Sink. Featuring two lobsters, 12 oysters, six clams, six shrimp, mussels and Dungeness crab, this dish brings the ocean floor to your table, and was happily devoured by Andrew Zimmern and his crew after shooting the 100th episode of Bizarre Foods, part of the sixth season set to air in July.


Lobster Frites at Strip House
 
For a steak house twist we turn to Strip House in Planet Hollywood and Corporate Executive Chef John Schenk who will be featuring Lobster Frites, a 1.5 lb lobster broiled and served in the shell with drawn butter and a side of garlic-herb French fries. Certainly enough crustacean to satisfy one’s desires.

On the east coast at seafood mecca Le Bernardin Executive Chef/Co-owner Eric Ripert features lobster in a number of ways. The City Harvest lunch menu serves Lobster – celery root-lobster and wild mushroom cappuccino and gives $x back for every meal ordered to the charity while the lounge menu showcases Lobster En Brioche and Lobster Cappuccino with celeriac soup, lobster foam and Perigord truffle. Guests can order Baked Lobster with stuffed zucchini flower and sake-miso sauce at lunch and dinner. But the piece de resistance at dinner is a Warm Lobster Carpaccio with ruby red grapefruit and heart of palm, verjus sabayon.

Meanwhile, at Lure Fishbar in SOHO Executive Chef Josh Capon is adding an Asian flare to the crustacean with his Lobster Tempura Roll, comprised of lobster tail with tobiko, spicy mayonnaise and avocado.

Written by Lisa Morgensen
http://blogs.forbes.com/lisamogensen/