Executive chef Richard Vellante and his team recently retooled Legal Sea Foods’ long-standing best-selling entree with two new recipes. The traditional lobster roll (seen on the cover) sports a new bun—lightly buttered and toasted—lending a crunch to the tender lobster, not to mention a spot-on bread-to-shellfish ratio. As for the meat, the whole lobster is used to create different textures and tastes; the tail is meatier while the claw and knuckle are sweeter. The menu has also welcomed this red-hot newcomer: a warm butter-poached version, featuring melted butter slowly infused with the lobster shells. “It takes 9 hours, but it’s worth it,” Vellante says. As for the great cold versus hot debate? “We’ll let our guests decide.”
Market price at Legal Sea Foods, locations at legalseafoods.com
Out of Their Shell
By Improper Staff | Photo Credit: Heath Robbins; Styling: CC Buckley / Anchor Artists | May 29, 2015
Butter-poached Lobster Roll
Executive chef Richard Vellante and his team recently retooled Legal Sea Foods’ long-standing best-selling entree with two new recipes. The traditional lobster roll (seen on the cover) sports a new bun—lightly buttered and toasted—lending a crunch to the tender lobster, not to mention a spot-on bread-to-shellfish ratio. As for the meat, the whole lobster is used to create different textures and tastes; the tail is meatier while the claw and knuckle are sweeter. The menu has also welcomed this red-hot newcomer: a warm butter-poached version, featuring melted butter slowly infused with the lobster shells. “It takes 9 hours, but it’s worth it,” Vellante says. As for the great cold versus hot debate? “We’ll let our guests decide.”
Market price at Legal Sea Foods, locations at legalseafoods.com
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