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Tie On the Lobster Bibs and Prepare for Annual Lobster Week at Emeril Lagasse's Vegas Restaurants

Tie On the Lobster Bibs and Prepare for Annual Lobster Week at Emeril Lagasse's Vegas Restaurants

LAS VEGAS (June 30, 2014) - Chef Emeril Lagasse's Las Vegas restaurants celebrate Lobster Week July 7-14 with one-of-a-kind lunch and dinner menus at Delmonico Steakhouse, Emeril's New Orleans Fish House and Table 10. Each restaurant will feature special menus allowing guests to indulge on classic lobster dishes while getting a taste of Chef Emeril's bold New Orleans style.

Chef de Cuisine Ronnie Rainwater of Delmonico Steakhouse has created a lunch special of poached lobster with greens, white asparagus, brown butter hazelnut vinaigrette and fresh citrus.  For dinner, guests can enjoy an entire lobster-inspired meal with the "lobster poutine" appetizer featuring poached lobster with fontina fondue and veloute with shoestring potatoes; individual lobster cheesecake with petite green salad dressed with heirloom vinaigrette and pea tendril coulis; and an entrée of black spaghetti with Maine lobster, chorizo, piri piri oil and red pepper rouille crouton.

Delmonico Steakhouse is located at The Venetian Las Vegas and open daily for lunch 11:30 a.m.-2 p.m. and dinner on Sunday through Thursday 5-10 p.m. and Friday and Saturday from 5-10:30 p.m. For reservations, please call 702.414.3737 or visit emerilsrestaurants.com/delmonico-steakhouse.

Emeril's New Orleans Fish House Chef de Cuisine Heath Cicerelli has prepared a lunch menu, offering smoked Maine lobster and baby spinach salad topped with citrus pecan vinaigrette and brulee goat cheese and lobster pot pie with Yukon gold potatoes, roasted shallots and haricot vert with Tabasco spiked bouride. Both options are also available on the dinner menu, as well as a Maine lobster and osetra caviar timbale cooked with red onion, capers and tarragon with lemon aioli, and crispy lavosh crackers; lobster rossini with butter poached lobster tail and seared foie gras with truffle lobster bordelaise; and a summer lobster risotto cooked with Italian pancetta, English peas and coulommiers cheese with sweet corn sauce.

Emeril's New Orleans Fish House is located at MGM Grand and is open daily for lunch 11:30 a.m.-2 p.m. and dinner 5-10 p.m. For reservations, please call 702.891.7374 or visit emerilsrestaurants.com/emerils-new-orleans-fish-house.

Lunch and dinner menus created by Chef de Cuisine Tim Doolittle of Table 10 include a variety of lobster choices. Available for both lunch and dinner service are lobster and corn soup with tempura and roe; Maine lobster salad with remoulade sauce, marinated tomato, horseradish custard and fresh fennel; and lobster gnocchi with vodka sauce, heirloom tomato and green onions. Exclusively on the dinner menu are twintails made with Creole butter, summer vegetables and a potato puree.

Table 10 is located in The Grand Canal Shoppes at The Palazzo Las Vegas and is open daily for lunch from 11 a.m.-5 p.m. and dinner 5-10 p.m. For reservations, please call 702.607.6363 or visit emerilsrestaurants.com/table-10.

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