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Astice( Maine lobster salad, fennel panzenella, blood orange vinaigrette) recipe
Executive Chef Theo Schoenegger demonstrates New Year’s Eve 2010 menu at Sinatra Restaurant in Wynn&Encore Casino and Resort in Las Vegas, Nevada
Serves 4 guests
Ingredients:
2 1 pound lobster
1 fennel head medium size (cut in small cubes)
2 tomatoes Plum (peeled, seeded and cut in small cubs)
1 cup white bread ( cut in small cubes)
1 tablespoon red onions (small cubes)
1 orange navel (peeled and sectioned}
2 bloods orange (juiced)
1 frisee’ (cleaned}
4 tablespoon extra virgin olive oil
Salt and pepper to test
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