Executive Chef Dave Pembleton
Lobster Fra Diavlo / Surf n' Turf

Lobster Fra Diavlo

8 oz. lobster tail split
4 Large Shrimp peeled, and eviened
6 Littleneck clams scrubbed
4 Sea Scallops
1oz. chopped parsley
1oz. minced garlic
2oz. Olive Oil
8 oz. Marinara Sauce
1oz. White Wine
1/4 Pound Cooked Linguini

In a large sautee pan sautee lobster flesh side down, add shrimp scallops, and clams, cook briefly, remove shrimp, and scallops. Add garlic, and 1/2 of the parsley. Deglaze with white wine, add the marinara sauce, and cover. Add red pepper flakes to desired hotness. In another sautee pan sautee the pasta with a little olive oil and a bit of the marinara sauce. Plate the pasta, put the seafood in an attractive manner, and garnish with parsley.

Surf and Turf

8oz. Lobster Tail
6oz. Filet Mignon
2oz. melted butter
Sprig of Parsley, and a Lemon Twist
Baked Potato
Fresh Vegetable

Cut Lobster down center, butter sprinkle with paprika, put on a sizzler plate, with 2oz. of water, bake at 400 degrees F for about 20 minutes, until firm. Rub steak down with oil, and season, cook on high heat on the broiler until the desired doneness is achieved. Plate with a 2oz. cup of drawn butter, potato, and vegetable. Garnish with lemon and parsley.