The truly sweet and juicy American Lobster crawls into Avanti Italian-American Ristorante at Sunway Resort Hotel & Spa for a 10-day “Lobster Attack”, from 16 to 25 April 2009. With a lip-smacking selection of dishes – from appetisers to main courses - crack, slurp and savour the indisputably tasty, low-in-fat crustacean, prepared in an array of cooking styles by Chef Shan and his culinary team.
For starters, enjoy your American lobster the simple way. Lobster Sashimi is light yet flavourful, accompanied with Kikkoman soy sauce, wasabi, pickled radish and lemon. An equally refreshing take on the crustacean, the Lobster Salad is tossed in leafy greens and drizzled off with roasted papaya, served with a pine kernel dip.
If you feel adventurous, try the Lobster Panna Cotta. Traditionally savoured as a dessert in Northern Italy, Chef Shan perks up the recipe by using lobster as the main ingredient. Adding a thickening agent and transforming it into a smooth, flavourful appetiser, the mouth-watering Lobster Panna Cotta is adorned with green asparagus and baby lettuce, topped with raspberry vinaigrette. Alternatively, the heartwarming Lobster Bisque, a rich and creamy lobster puree jazzed up with hints of Cognac and dill foam, makes for yet another pleasant beginning to the meal.
For main courses, the Grilled Lobster oozes with oceanic aroma and juicy meat. The dish further thrills the taste buds with a perfect combination of ceps mushroom risotto, U.S. asparagus and melting herb-butter. Lobster Thermidor enthusiasts, on the other hand, are in for a treat with the fragrant aroma of lobster and cheese that permeates the restaurant. With a history that dates over 100 years, it is a French dish comprising a cheesy mixture of cooked lobster meat, egg yolk and brandy, stuffed into a lobster shell. Chef Shan enhances the delicacy with parpadelle pasta, button mushroom and mustard-cream sauce for a more fulfilling experience.
Lobster Provencal answers growling stomachs with a luscious assemble of wild rice, vegetable timbale with pernot, foccacia crouton and tangy orange sauce. Last but not least, the Surf & Turf is ideal for those who like to combine their seafood with meat. A popular dish in North American steakhouses, this dish unites beef tenderloin and lobster, with spinach and potato cake as sides, before being summed up with veal juice.
Found on the Atlantic Coast of North America, the American lobsters which thrive in cold, shallow waters, are nocturnal and solitary. Also recognised as the heaviest marine crustacean in the world, the American lobster is particularly noted for its size; it has been known to reach weights as heavy as 20kg. The sweet and tender delicacy which is a much sought-after dish at restaurants in Japan and Europe, is also increasingly gaining popularity among diners with discerning tastes on and around our shores.
Served a la carte for lunch and dinner, satisfy your cravings for American Lobster from 16 to 25 April 2009, priced from RM20++ onwards per portion.
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