Stancato's Dining, Italian Restaurant, Catering, Banquets, at Stancato's Restaurant Cleveland - Ohio

	Recipes Please click on below recipes to view. Alaskan Halibut with Strawberry, Tangerine & Fresh Basil Salsa Asparagus with Zabaglione Baked Tomatoes Balsamic Mushrooms Chicken Breasts with StancatoÌs Balsamic Vinaigrette Cured Beef with Goat Cheese Salad Fillet Steak with Vanilla-Balsamic Gaze Lobster Balsamico Meatballs with Balsamic Sauce Onion and Balsamic Tartlets Pasta with Saffron Sauce Pork Fillet with Caper Sauce Salmon with Wilted Watercress and Lemon-Balsamic Dressing Seared Salmon with Lentils		Lobster Balsamico 2 x 675g/1 1/2 lb. cooked hen lobster 1/2 tsp. seasalt flakes Freshly ground black pepper 1 tbl. hot paprika 4 shakes Tabasco sauce 4 tbl. mascarpone 4 tbl. double cream 2 tbl. white wine 1 tbl. Stancato’s balsamic vinaigrette dressing 50g/2oz. parmesan cheese, grated Fresh flatleaf parsley (to serve) Serves 4 Halve the lobsters lengthwise using a long sharp, heavy knife or cleaver. Discard the legs. Remove, crack and retain the claws. Put the claw meat in a bowl. Dig out the tail meat and quarter it: add to the bowl. Discard contents of the head (but include the greenish tomalley and the eggs, if present.) Season the meat with the salt, pepper, paprika, Tabasco, mascarpone, cream, white wine and balsamic vinaigrette. Gently stir to blend ingredients. Spoon mixture back into the four empty shells. Top with the cheese. Preheat the grill. When very hot set the prepared lobster halves under the grill. Grill until the cheese has browned and melted and the meat and sauce are barely heated through. Serve on a bed of herbs.