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
