Emeril Lagasse Goes Bonkers for Lobster

VENETIAN AND PALAZZO — Emeril Lagasse's three Vegas restaurants created special lunch and dinner menus to celebrate Lobster Week July 29 through Aug. 4. Delmonico Steakhouse chef de cuisine Ronnie Rainwater has created two lunch entrees, including the Maine lobster "BLT" sandwich on brioche with Old Bay fries or Maine lobster Cobb. Dinner appetizer options include a stuffed lobster crepe with truffle corn cream and popcorn shoots; lobster corn chowder with sweet corn fritter; or poached lobster and butter lettuce with hearts of palm, baby heirloom tomatoes and green goddess dressing. Dinner entrees consist of black spaghetti with Maine lobster, piri piri oil and fresh local basil; and lobster "pot au feu" tableside with baguette crouton and saffron red pepper rouille. Chef de cuisine Heath Cicerelli of Emeril's New Orleans Fish House has created two options for lunch, including smoked Maine lobster and baby spinach with red onion, citrus pecan vinaigrette and brulee goat's cheese; and trio of mini rolls and Old Bay chips with classic Maine lobster and coleslaw, chilled with lemon aioli and tarragon and spicy with roasted chilies, sweet corn and crystal spiked aioli. Cicerelli has also prepared dinner options featuring Maine lobster and osetra caviar timbale, red onion, capers and tarragon with lemon aioli and crispy lavosh crackers; mini lobster pot pie with Yukon gold potatoes, roasted shallots and haricot verts with tabasco spiked bouride; lobster Rossini with butter-poached lobster tail, seared fois gras and truffle lobster bordelaise; summer lobster risotto with Italian pancetta, English peas and coulimiers cheese and sweet corn sauce. Table 10 lunch specials from chef de cuisine Tim Doolittle are lobster and corn soup with tempura and roe; Maine lobster salad with remoulade sauce, marinated tomato, horseradish custard, fresh fennel; and East Coast lobster rolls made on sweet buns served with slaw and Old Bay fries. Dinner options from Doolittle include lobster and corn soup with tempura and roe; Maine lobster salad with remoulade sauce, marinated tomato, horseradish custard and fresh fennel; and lobster gnocchi with vodka sauce, heirloom tomato and green onion. [EaterWire]

EURKEA CASINO — Fluff Ice returns to Fat Choy today through Sunday with its frosted milk. [EaterWire]

CHICAGO — Eiji Takase, formerly at Shibuya at the MGM Grand, is now heading up Japonais in Chicago. [Eater Chicago]
Table 10 [Photo: Emeril's Homebase]