Lobster Club, the third restaurant for the Major Food Group in the Seagram Building.Credit
Stephen Speranza for The New York Times
HeadlinerLOBSTER CLUB With the Grill and the Pool up and running, the third restaurant for the Major Food Group in the Seagram Building, Lobster Club, is poised to open.
Servings: 22 8-ounce lobster tails3 tablespoons butter, melted1 teaspoon salt1 teaspoon black pepper1 teaspoon garlic powder1 teaspoon paprika1 teaspoon parsley, chopped1 teaspoon lemon juice2 lemon wedges, to serveCooked broccoli, to serve
1.Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
The notoriously over-the-top and expensive restaurateurs behind Major Food Group don’t usually list prices for its food online — so here’s what the crew is charging at its Midtown Japanese-inspired brasserie The Lobster Club.The bar also offers three kinds of sake bombs.
Technique tip: Use pre-cooked lobster claw meat and pre-grated cheese to save time.For the salsa:
In a small bowl, combine the peppers, apple, jalapeño and pomegranate seeds.
Hot Artichoke and Lobster Dip
Cook time:15 minutes
Prep time:15 minutes
This decadent appetizer can be whipped up in minutes in the food processor.Roast in a 350°F to 400°F oven for an hour or so until browned and softened.
Rinse lobster bodies and cut body and shells into 2-inch pieces and set aside.Sauté until lobster pieces turn red, approximately 3 minutes.