Lobster Salad (serves 6)

2 live lobsters
1 lb or 1 8 oz can hearts of palm
6 oz champagne vinaigrette
Garnish of radicchio or bib lettuce

  • Cook lobsters in boiling water for approx. 8-10 minutes
  • Cool lobsters in ice water for approx. 5 minutes
  • Clean lobsters and cut into bite size pieces
  • Marinated lobster pieces in the vinaigrette 1 hour

Champagne Vinaigrette

3 oz Champagne Vinegar
1 Shallot
Cracked Black Pepper to Taste
4 oz Olive oil
Salt to taste

  • combine ingredients


2 cups Arborio rice
3 oz Diced onions
2 oz White wine
1 oz Olive oil as needed Lobster stock
6 Sea scallops
Asparagus spears
Salt, to taste

  • In a 9" skillet, heat olive oil over a medium flame. Saute Onion approx. 2 minutes, add rice. Simmer for approx. 4-5 minutes. Add white wine and reduce completely.
  • Bring lobster stock to simmer and add to the rice little by Little stirring constantly. Approx. 30 minutes until all liquid is Absorbed.
  • Peel and blanch white or green asparagus. Cut into small pieces and put to the side. In a saute pan, add a little olive oil. Put scallops in the pan, add slat & pepper. Cook 2-3 minutes on each side.

Artichoke Crusted Grouper (serves 6)

2 lbs or 8 oz can Artichokes
4 oz Dry bread crumbs
3 oz Heavy cream
1 tsp Dijon mustard
Salt, to taste
Pepper, to taste

  • If you are using fresh artichokes, peel them and cook it in a pot of boiling water 10-12 minutes. Cool them.
  • Puree them in a blender or food processor with the Cream. Put puree in a bowl, add bread crumbs, mustard, salt & pepper.

Potato Pancake

Potato Pancake
3 med Idaho potatoes
2 oz Butter
Salt, to taste
Pepper, to taste
3 sprigs Fresh thyme

Mint Vinaigrette
Roma tomatoes
Fresh mint
Fresh parsley
Red wine vinegar
Sea salt
Olive oil
Black pepper

  • Slice potatoes very thin. In a 9" skillet heat butter on Medium flame. Arrange potatoes, add salt & pepper. Cook for Approx. 4 minutes on each side.
  • Let it cool. Cut into six portions

Mint Vinaigrette

  • Dice tomatoes finely, chop the mint and parsley
  • Put them in a bowl. Add and mix the rest of the ingredients


  • In a skillet saute 6 4 oz pieces of grouper halfway.
  • Place artichoke crust on grouper, finish it in the oven at 350 degrees for approx. 6 minutes until crust is brown.
  • Arrange potato pancake on a plate, put grouper on top of pancake.
  • Drizzle vinaigrette around the plate.

Eggplant Caponata

1 med Eggplant
1 med Zucchini
1 med Red onion
1 med Red pepper
1 med Yellow pepper
2 oz Red wine vinegar
1 oz Balsamic reduction
3 oz Oven-dried tomatoes
1 tsp Oregano
Salt & pepper, to taste

  • Slice all vegetables, roast over grill, brush them with olive oil, salt & pepper.
  • Add & mix the remaining ingredients.

Basil Mashed Potatoes

5 each Peeled & cut idaho potatoes
3 oz. Heavy cream
2 oz. Butter
2 oz. Basil puree
Salt & pepper, to taste

  • Cook potatoes in a large pot with water for approx. 15 minutes until they are soft.
  • Strain potatoes, using a potato ricer put them in a bowl, whip with remaining ingredients.

Saku Tuna

  • Sear tuna in a skillet with olive oil, cracked black pepper & salt. After one minute turn it over and sear second side.
  • Place potatoes on a plate. Put caponata on top of potatoes. Slice tuna into thin pieces, arrange around potatoes & caponata