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The First Annual "Lobster de Mayo" hosted by Food Network's Katie Lee

Lobster de mayo 2014
Lobster de mayo 2014

The First Annual “Lobster de Mayo” presented by Homarus, hosted by Food Network’s Katie Lee. The night had chefs from 20 of the city’s finest restaurants for a night of lobster and top-shelf tequila to benefit City Harvest. People sampled an exquisite lobster tasting menu of inventive Mexican-themed dishes created exclusively for the event. Patron tequila provided the libations and also available was a silent auction, in which the proceeds were given to City Harvest. Those who purchased a VIP ticket also received access to the VIP Lounge, as well as signed cookbooks from world-renowned chefs. *All lobster supplied from Maine by Homarus*

Lobster de mayo

Below were the participating restaurants and their chefs, make sure you don’t miss this event next year…

*ABC Kitchen- Lobster taco with jalapeño and radish relish by Chef Dan Kluger.

*Gramercy tavern-lobster salad with pickled aji dulce peppers by Chef Howard Kalachnikoff

*Jean Georges- lobster and gruyere cheese burgers by Chef Marc Lapico

*Betony- Poached Lobster, Sabayon, Chives by Chef Bryce Shuman

*Marea- Lobster and Sichuan beef tendon arepas by Chef Jared Gadbaw

*Catch- by Chef Hung Huynh

Lobster salad, potato roll, and chive

Macaroni & lobster cream- mascarpone and breadcrumbs

*The Sea Grill- Lobster 5 ways by Chef Yuhi Fujinaga

Guaca Tamale Mole- Lobster coral, Chicharones, and avocado

Posole-Lobster Head, pig trotter, radish, lime

Chino tacos- lobster claw, julienne slaw, salsa verde

Arroz- lobster tail diced, and lobster bouillon

Ceviche- Lobster Knuckle, ogo, ponzu vinaigrette, and hearts of palm

*The Wayfarer- by Chef Braden Reardon

Roasted Maine Lobster- Skordalia, lemon herb beurre monte

Poached Maine Lobster- Crushed Peas, Spring Garlic, Truffle Vinaigrette

*Lavo- Lobster and Spring Vegetable salad by Chef John Deloach

*Beauty & Essex- soft lobster tacos-

*Monarch- Oyster bar

*Tao downtown- Lobster Tacos with avocado, cabbage, and a special sauce by Chef John Villa

*Tao uptown- Chef Matt Hughes prepared A Lobster Sausage with Mis en place (Must see Recipe attached)

*Arlington Club- Chef Frank Cervantes

*Marc Fargione- "Chili Lobster, Spring Cous Cous"

For more events click on #Drinks. Cheers and Salute!

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