Flavor Trends, Strategies and Solutions for Menu Development




By Patricia Fitzgerald
May 11, 2022

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Michael Cressotti

Michael Cressotti

A commitment to reducing kitchen waste and maximizing the return on food costs can yield truly inspired culinary creations, such as the Lobster Knuckles “Escargot Style” featured on the appetizer menu of The Mermaid Inn. Prepping fresh lobster for the restaurant’s lobster roll entrée always generated an abundance of leftover lobster knuckles. “They were a perfect size for escargot plates,” says Michael Cressotti, Executive Chef of this modern seafood restaurant.

After being placed in the escargot plate, the knuckles are topped with a Pernod-based butter sauce and then broiled. They’re served simply with a thick slice of grilled country bread for dipping. “We toyed with a few different butters before deciding on a mixture of reduced Pernod, garlic, panko, parsley and cilantro,” says Cressotti. The dish is consistently among the top three appetizers at each of the restaurant’s locations. “Our guests enjoy the flavors and the size,” he says. “It’s a quick-bite lobster fix.”


About The Author

Patricia Fitzgerald

Patricia Fitzgerald is Contributing Editor of Flavor & The Menu, and a writer and content editor for a wide range of clients and media outlets. With more than 25 years at the helm of School Nutrition magazine, she has made the K-12 foodservice segment a particular niche, but her experience also includes work in many other industries and professions, including telecommunications, packaging, disability advocacy, waste management, community associations, small business retailers and more. [email protected]