UMass Chef Matthia Accurso’s skills with lobster earned him first place and a gold medal at the NACUFS Culinary Challenge in Baltimore last month. He prepared Slow Cooked Lobster with Lobster Kale Tortellini, Citrus Glazed Carrots, Celery Root and Fennel Butter Sauce, an entry that blew the ACF judges away with technique and flavor. RECIPE: New England Lobster with Angel Hair Pasta and Roasted Corn Puree In a way, lobster is a primal ingredient: chef vs. sea. Most animal proteins ...
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