Culinary Blog

CRISPY TRUFFLED LOBSTER

stephen diumenti - Wednesday, August 28, 2013
Recipe Image

REVIEWS: 2

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Very good

looks good


CRISPY TRUFFLED LOBSTER TEMPURA WITH MANGO RELISH, FRISÉE AND ORANGE-MISO DIPPING SAUCE   

Executive Chef Brian Diumenti

 
Yield: 4 servings
Menu Price: $17.00; Food Cost/Serving: 35%

Vegetable oil as needed
Lobster tails, cut into 1-inch pieces 4 each
Flour as needed
Black truffle, chopped 1 each
Tempura batter 2 C
Mango, skinned, pitted, finely chopped 1 each
Red onion, small, finely chopped 1 each
Red bell pepper, small, finely chopped 1/2 each
Lemon, juice of 1 each
Cilantro, chopped 1 tsp
Orange-miso dressing as needed
Frisée as needed
Instructions:
1. Heat oil to 350 degrees F. Roll lobster in flour. Add chopped truffles to tempura batter. Dip lobster into batter and place in oil. Fry for 4 to 5 minutes. Remove from oil and drain on paper towels. Reserve.
2. Mix mango, onion, bell pepper, lemon juice and cilantro together in a bowl and reserve, refrigerated.
3. In a small bowl, toss the fried lobster in the miso dressing. Place frisée in a martini glass; add lobster and top with mango relish.

Paddle to Squaxin

stephen diumenti - Wednesday, July 17, 2013

Paddle to Squaxin 2012 | Teachings of Our Ancestors. 

“The delicacies offered from the Heart of the  Earth (the sea), such as clams, 
oysters and salmon, have always been highly respected  by our people. 
The aquatic creatures that sustain us and give us life offer much more  than 
mere physical nourishment; they provide spiritual sustenance as well.” 
- Squaxin Island Heritage Committee 


We had an Amazing time and experience helping our Friends at Canoe Journey 2012. 

Our Culinary Team was Spirit GreyBull ( Grand Forks, ND), Louis DeCouteau (Solen ND),

 Wenceslao Sandoval (Las Vegas), Stephen Diumenti, (Las Vegas), 

Travis Diumenti (Las Vegas), Brenda Hitchens (Las Vegas), Craig Connors (Las Vegas) and 

Wilmer Chamorro (Las Vegas)  We helped coordinate the Food Service for 

nine days of Breakfast and Dinner. 3,000 to 10,000 people per day. 




Squaxin Island Food Night





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