*QUINCE
Exec Chef Andy Motto
**Lobster – saffron gnocchi, quince garden tomato, lemongrass, coconut,
basil *
*The garden tomatoes are sweet 100’s from our rooftop, and the lobster is
butter poached.*

We've been using butter poached lobster to garnish soup lately. Last week we made a salsify soup with butter poached lobster, granola, and creme fraiche. It was really delicious and I was proud to be the pastry chef behind it!

For the first time in nine years, Rendezvous Bistro is serving a lobster
special on Saturday nights - Steamed Whole Lobster with corn on the cob,
potato and drawn butter. With the re-vamp of our new raw bar, we can now
offer four types of oysters nightly instead of just two alongside our
lobster special. The raw bar re-vamp was inspired by a vision for
providing a more entertaining and interactive bar scene as well as the
increased popularity and availability of oysters and lobster this summer.
http://dishingjh.com/bistros-raw-bar-offers-bar-side-entertainment/

For the lomgest time people have thought of lobster as a over rated common place seafood. This could not be farther from the truth, With fantastic texture (when cooked correctly), distinct flavor and delivers a plethora of utilization opportunities, lobster definitely has a place on our menu.
Yusho has two preparations we are using currently in the restaurant.
1. Maine Lobster Chawanmushi, Shiro Miso, Pickled Cucumber and Sakelees and roe vinaigrette.
2. Robata grilled Maine Lobster Chawanmushi, Fennel three ways and Crispy Shallot
Both preparations speak to a delicate hand, delivering a full palate of flavors and textures.
Both preparations on the menu for $18.00
yusho
2853 north kedzie avenue
chicago illinois 60618
matthias@yusho-chicago.com
www.yusho-chicago.com
work:773.904.8558
cell: 773.551.9516
twitter: @yushochicago

We have started featuring a lobster paella every Sunday at Vera. We came up with the idea of adding weekly specials a little while ago and the first one that occurred to me was Lobster paella. The idea of having a special only one day a week makes it more, well... special. I buy a limited amount of lobsters every week, the idea being that we have a limited number so you have to get here early. Every Sunday now we blanche/clean lobsters and make lobster stock. In the paella we also feature shrimp, mussels,and house made chorizo. We also use La Bomba rice, we feel it is the most authentic and best tasting. I feel like lobster still has that special occasion kind of feel to it which is why we decided to do it on Sundays. It feels like Sundays are a different pace and attitude, maybe more leisurely and laid back, so you don't mind waiting a half hour or more for your paella to cook. Lobster is great but its not something I would want to work with all the time hence the once a week thing. It can be somewhat labor intensive so only once a week is fine with me.

To be sure, N9NE Steakhouse has featured lobster on the menu since opening day 12 years ago. Most well known are N9NE’s gigantic Crustacea Platters featuring cold cracked lobster, crab legs, jumbo shrimp, oysters, clams and mussels. These grand, double and triple tiered silver displays are the most popular start to any dinner.

Lobster Risotto is a fan favorite topped with Pan Seared Jumbo Sea Scallops and Truffle Lobster Butter.

On a more casual note we focus on sandwiches. N9NE features Maine Lobster Sliders as both luncheon entrée and reception hors d’oeuvre. Most recently, N9NE’s Chef introduced the Lobster Roll to the lunch menu. This generous portion of lobster salad is served on a French brioche accompanied by skinny fries.

Lobster will always be a staple for customers of N9NE Steakhouse.