Lobster, bucatini pasta, spicy tomato sauce and fresh basil
Lobster Gets Spicy
The Amalfi Llama | Miami and San Diego
Jeffrey Mondaca
Although live-fire steakhouse The Amalfi Llama showcases a mash-up of Argentinian and Italian influences, Jeffrey Mondaca, executive chef, brings Mediterranean authenticity to the forefront with his standout Lobster Arrabbiata. “We make sure to source the finest ingredients for this exquisite pasta dish,” says the executive chef. “We make a fresh red sauce using San Marzano tomatoes and then layer the flavor with a housemade lobster stock that increases the richness of the dish. It then gets a spicy hit from Calabrian chiles.” Handmade bucatini pasta from Italy adds another level of terroir. The entrée is finished with fresh lobster meat and a drizzle of extra-virgin olive oil.
“The tomatoes infuse the dish with rich, sweet undertones. The pasta, meticulously dried in Italy, adds a satisfying texture that perfectly complements the tender fresh lobster meat which delivers a burst of oceanic flavor with each bite,” says Mondaca. “The marriage of sweet San Marzano flavors with the fiery kick of Calabrian chiles creates a harmonious symphony of taste sensations.” The dish is a proven top seller, earning a loyal following.
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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