This week, local chefs-in-training faced off in the Skills USA competition where they paired with chefs from local restaurants to compete some amazing recipes.
Chef Randy Zerfass, Northampton Country Club, took home the top prize. He was paired with student chefs Israel Marcano and Zachary Zambrana of Bethlehem Area Vocational Technical School. Their winning dish was New England Lobster Cake. Friday, they appeared on 69 News at Sunrise.
In a 2 qt. saucepan, sautee onion, celery, lobster shells & body and tomatoes with olive oil till soft and colored brown. Add water, sherry, saffron and tarragon, simmer for 35 minutes.
In separate saucepan, cook butter and flour together to make a roux. Approx. 4 minutes.
Strain lobster stock through a fine mesh strainer. Add cream & cook additional 10 minutes, stir roux into stock 1/3 at a time. Bring to a boil and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1277g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1822 | ||
Calories from Fat: 1289 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.2g | 191 % | |
Saturated Fat 86.6g | 433 % | |
Monounsaturated Fat 41.5g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 406mg | 125 % | |
Sodium 218.5mg | 8 % | |
Potassium 1132.5mg | 30 % | |
Total Carbohydrate 139.1g | 41 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 132.4g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1822
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