Davidburke Townhouse, New York City
Executive chef Sylvain Delpique puts lobster bones, lobster bodies, julienne vegetables, lemon grass, ginger, cilantro, mint and basil in the top of a vacuum coffee percolator. In the bottom, he pours lobster broth seasoned with Thai aromatics and percolates it for 10 to 12 minutes. That is poured at tableside into a bowl garnished with egg noodles, ginger, lobster won tons and julienne shiitake mushrooms.
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!