Fleming’s Prime Steakhouse Promotes Lobster

by Mark

My colleague Russell Skall, Corporate Chef for Fleming’s says the inspiration for the Maine Lobster & Seafood Boil he created for this upcoming LTO menu offering reminds him of vacationing along the New England Coastline.

“One of my favorite ways to enjoy Maine lobster is in a traditional New England seafood boil,” said Skall. “I find a large pot and fill it with market-fresh seafood, add fresh vegetables and seasonings, then boil it. If I were cooking on the beach or at home, we would serve it in the traditional manner — the contents simply spread out on a newspaper in the middle of a table for all to share.”

The Maine Lobster & Seafood Boil includes Manila clams, mussels and shrimp, along with corn on the cob, new potatoes and andouille sausage. It’s served in a bowl with buttermilk biscuits and coleslaw salad with tomatoes and mozzarella in an apple cider vinaigrette. A peach and cranberry cobbler is the dessert.

The item costs UDS 99 for two or USD 49.50 for one and is available through 15 August.

Fleming’s,  is one of several chains promoting American lobster this summer, some for the first time.

Upscale casual dining concepts such as Ruby Tuesday,  with more than 900 restaurants nationwide, has rolled out five new lobster menu items in the past 12 months. Its nine-item summer menu features five lobster entrées, including Lobster Carbonara and Steak & Lobster Mac ‘n Cheese.

Low lobster prices — the result of reduced demand due to the global economic downturn and increased catches — are making the crustacean accessible to more chains.


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