Desert Companion

Eat this now: Baked Australian lobster tail


Baked Lobster
Christopher Smith

at Emeril’s New Orleans Fish House in the MGM Grand, 702-891-7374

You can call this extravagant dish a trimmed-down Lobster Thermidor for today’s slimmed-down gourmand in search of incredible richness with a somewhat light touch. Twenty-four ounces of sweet, cold-water antipodal crustacean tail chunks are baked with trumpet mushrooms and oven-roasted tomatoes in a truffled cream sauce. Oh, heck … who are we kidding? A crust of buttered bread crumbs seals this bake as a Bondi Beach bender and bikini-buster. Greg Thilmont

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