Cooking with the Mermaid Inn: Lobster Knuckle Escargot

“You just twist here, pull there, and crack it open,” says Michael Cressotti, executive chef at Manhattan seafood spot The Mermaid Inn, tossing the limp shell of a butchered lobster aside. He slides one blade of a kitchen shear into the joint between the claw and leg and slices the hard shell open, exposing the pearlescent meat within. “See, this is the knuckle,” he explains. “Simple.” Read More

«sold. great piece by jamie feldmar»