Lobsterfest Recipes from Longo’s
Longo’s Buttery Veloute Cream Sauce
Tania Amato, Manager, Culinary Innovation-Central Kitchen
If you have a chocolate fountain at home…give this recipe a try! The recipe can also be served in in a warmed fondue pot or in individual warmed ramekins
Yields: 2 cups of butter sauce
2 cups fish or chicken stock
¼ cup butter
2 cups 35% cream
¼ cup all-purpose flour
2 tbsp lemon juice
2 tbsp white wine
salt and pepper to taste
Heat stock to a simmer in a medium saucepan, then lower heat so stock just stays hot. In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Don’t let the butter brown.
With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.
Using a wire whisk, slowly add the hot stock and cream to the roux, whisking vigorously to make sure it’s free of lumps. Add the lemon juice, white wine and salt and pepper to taste.
Simmer for about 3-4 minutes stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. The resulting sauce should be smooth and velvety. If sauce is too thick, whisk in a bit more hot stock until it’s just thick enough to coat the back of a spoon.
Longo’s Grilled Lobster Tails
Chef, Tony Cammalleri
Director, Culinary Innovation
Serving Size: 8 skewers
4-5 oz lobster tails
2 tbsp butter
1 tsp chives
½ clove garlic
1 tsp lemon juice
salt
pepper
Carefully butterfly lobster tails and take out lobster meat delicately without damaging the muscle.
- Cut down the center and create 2 long strips per tail.
- Skewer tails down the center and transfer 8 pcs to a long marinating dish where all tails would sit flat in the dish.
- Melt butter and mix in chives, garlic lemon juice and salt and pepper. Marinate for 30 minutes.
- BBQ lobster tails on high heat for 2-3 minutes on each side or until cooked. Do not overcook. Serve with melted butter. Add salt and pepper to taste.
Lobster Mac and Cheese
Chef, Tony Cammalleri
Director, Culinary Innovation
Serving size: 4-6 portions
2 lbs Longo’s Prepared Mac and Cheese
8 oz lobster tail meat (raw cut into 1cm pieces)
3 tbsp butter
½ clove garlic (minced)
1 tbsp chives (chopped)
1 tbsp lemon juice
¼ cup Parmesan cheese (grated)
¾ cup breadcrumbs
salt
pepper
Pre-heat oven 375F
- In a medium high heat pan, melt 1 tbsp of butter in a fry pan, add minced garlic and lobster meat.
- Season with salt and pepper and chives, and then add lemon juice. Cook for 1-2 minutes or until meat turns pink. Be careful not to overcook.
- In a separate pan, melt remaining 2 tbsp of butter and add cheese and bread crumbs and set aside.
- Mix lobster meat into prepared macaroni and cheese and transfer to individual medium-sized ramekins. Top with breadcrumb mixture and bake in the oven at 375F for 25 – 30 minutes or until golden and cooked throughout.
Tomato Panzanella Salad
Chef, Tony Cammalleri
Director, Culinary Innovation
Serving size: 2-3 portions
50 grams baby spinach
325 grams cherry tomatoes (washed and sliced into half)
30 grams red onion (sliced into thin rings)
60 grams sour dough croutons
25 grams basil pesto
60 ml red wine vinegar dressing
- Wash and prep all ingredients.
- Toss all ingredients together and let sit for 10 mins before serving
Grilled Corn Cacio e Pepe
Chef, Tony Cammalleri
Director, Culinary Innovation
Serving size: 4 portions
1 lb Fresh corn (Cleaned and cut into 2 inch rounds)
2 tbsp butter (softened)
3 tbsp grated Parmesan cheese
sea salt
cracked black pepper
Directions:
- Boil corn for two minutes and let cool.
- Place corn on medium high BBQ and cook till grill marks are formed.
- Add corn to a Stainless steel bowl and with butter, cheese, salt and pepper till combined. Serve immediately.
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