Lalime’s
Restaurant
Cindy Lalime Kirkorian, Co-owner
Cindy, originally from Maine, came to California on vacation and
met her husband Haig Krikorian, an aspiring chef. She and Haig opened
their first restaurant, Lalime, with her sister and brother-in-law
20 years ago. Now, she and her husband are the sole owners of four
successful Berkeley restaurants (Lalime, Fonda, Jimmy Beans, and
Sea Salt) with a fifth, T-Rex BBQ, opening up in September. Cindy
loves to shop at the Farmer’s Market and looks for only the
freshest, in season, organic produce that she can find.
The Krikorian’s are not only an asset to their neighbors,
by providing them with high quality neighborhood restaurants in
a warm and inviting environment, donating to their local schools,
battered women shelters, and AIDS, but they are also a huge asset
to the environment. All of the Krikorian restaurants are “green”
businesses, using their energy efficiently and recycling.
Lobster with Tomatoes and Corn
A great change from the usual boiled lobster with drawn butter
(not that there’s anything wrong with that), this recipe finds
its inspiration in the famous French dish, homard a l’americaine.
In this instance the twist is the addition of that very New World
ingredient of corn which pairs beautifully with the All American
Maine Lobster.
2 one to 1 ½ lbs. Maine lobsters
1 lb. ripe tomatoes
½ c. red onion, finely diced
1 clove garlic, minced
3 T butter
2 T olive oil
½ c. white wine
2 T brandy, preferably Spanish or Cognac
2 t tarragon, finely chopped
2 ears of corn kernels, cut off the cob
Salt
In a large pot, bring at least one gallon of well-salted water
to a boil. Plunge the lobsters in the water for three minutes. Drain.
In a sauté pan under medium heat add the butter. When it
begins to bubble add the onion and garlic and sauté for 3
minutes. Next add the corn and cook an additional three minutes.
Add the tomatoes and the tarragon, turn off the heat and set aside.
To clean the lobsters break off the claws, crack and remove the
meat. Break the tails off and split the tails in half lengthwise,
leaving the meat in the shells.
To finish the dish, heat a large skillet under medium flame and
allow to get hot. Add the olive oil and then place the lobster tails
flesh side down in the skillet and allow to brown for a moment.
Turn the tails over and add your brandy and white wine. After the
alcohol has burnt off add your vegetable mix and claw meat, bring
contents to a boil and place in a 350 oven and bake for 6-8 minutes. |
