Key West Chefs
Greg D'Agostino
Keys Fisheries Market and Marina
Lobster Reuben & Crab Claws

INGREDIENTS #1:

Lobster Reuben

2 slices of rye bread
2 oz Thousand Island dressing
3 oz sauerkraut
4 slices swiss cheese
1 oz butter
6 oz lobster meat
Butter and grill bread on flat top
Dress both slices of bread with thousand island
Top with sauerkraut and cheese
Dice raw lobster meat
Season and grill on flat top
Add lobster meat to one half of sandwich and close both ends
Cut in half and server

INGREDIENTS #2:

Hot Stone Crab

1# Stone Crabs
1 Gallon Boiling Water
4 oz Salt
Bring salted water to a boil
Add stone crab and cook for 8 minutes
Remove from heat
Crack and serve

INGREDIENTS #3:

Key Lime Mahi

1 oz Butter
2-5 oz Mahi Mahi
Flour Dusting
Salt and Pepper to taste
½ oz Shallots
½ oz Garlic
½ oz Scallions
1 oz Tomato Concasse
1 oz white wine
1 oz Key lime juice
1 tsp chopped parsley
Dust and season with salt and pepper
Saute dolphin in butter
Add shallots, scallions, and garlic
Deglaze with key lime and white wine
Finish with parsley and tomatoes

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Click here to watch: Key West Chefs: Greg D'Agostino - Keys Fisheries