Courtesy of Christopher Grasso
Lobster Waffles www.loceanoristorante.com
Philly I make this at home so I thought I’d add it to the restaurant’s menu as an appetizer. This is a playful, sweet and savory dish with a surprising twist on how you eat lobster and waffles.
Ingredients for Cole Slaw ½➜ 1 /2 cup carrots cut into matchstick size pieces ➜ ½1 /2 cup cabbage, shredded ½➜ 1 /2 cup radish cut into matchstick size pieces ½➜ 1 /2 cup red onion cut into
Lobster Batter Ingredients
matchstick size pieces ¼➜ 1 /4 cup Siracha hot sauce ¼ 1 ➜ /4 cup mayonnaise ➜S alt and pepper to taste
➜ 1 cup flour ½➜ 1 /2 cup cornmeal ➜2 teaspoons baking powder ➜2 teaspoons sugar ➜1 pinch salt
➜1 egg ➜2 teaspoons melted butter ➜1 /2 cup water ➜5 ounces chopped lobster meat (claw and knuckle)
Directions In a small bowl, mix coleslaw ingredients and chill 1 hour prior to serving. In a food processor, place half of lobster meat and pulse a few times until coarsely ground. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together egg, butter and water. Add egg mixture to flour mixture;
mix until just combined. Stir in the chopped lobster meat. Bake waffles on a preheated, greased or nonstick waffle iron until golden (preheat waffle iron to high and spray with cooking oil). Pour into hot waffle iron until Belgian style texture. Separate waffle into 4 pieces. Top with coleslaw and finish with remaining lobster meat.
PRH Suggested Wine Pairing Justin Central Coast Chardonnay $15 rowhome magazine
Annual food themed issue, winter 2016 (Jan/Feb/Mar)