A taste of Las Vegas fine dining

April 15, 2008 12:00:00 AM PDT
A recipe for lobster that's easy, delicious and impressive!

David Werly, the executive chef of Le Cirque at the Bellagio in Las Vegas, shares this lobster recipe with us.

Napoleon of Lobster, Caviar and Quail Egg
By Le Cirque Executive Chef David Werly

Serves 2

1 Lobster tail
1 oz. Caviar
2 blinis
2 quail eggs
2 TBS. Mayonnaise

Truffle vinaigrette:
200 gram black truffle
100 ml. Truffle juice
100 ml. Chicken stock reduced by half
1 TBS. of mustard

Put all ingredients in a mixer and slowly add: 2 cups Extra Virgin Olive Oil.

Cut the lobster tail into ½ inch cubes and mix with mayonnaise.

In a circle place lobster first, top with blini, cover with caviar and finish with a quail egg sunnyside up.

Make a design on the plate with the Truffle Vinaigrette and place Napolean on top

Vegas Uncork'd

Bon Appétit Magazine and Las Vegas join forces to host Vegas UNCORk'D, an extraordinary culinary event featuring the very best in Las Vegas fine dining May 8-11, 2008.

Las Vegas is one of the nation's top culinary destinations, home to a spectacular collection of celebrity chefs and more Master Sommeliers than any other city in the country. Throughout Mother's Day weekend, Bon Appétit Magazine, the Las Vegas Convention and Visitors Authority (LVCVA) and an elite group of Las Vegas resorts will join forces with some of the destination's finest chefs, including Daniel Boulud, Tom Colicchio, Todd English, Michael Mina, Wolfgang Puck, Guy Savoy and Jean-Georges Vongerichten for an extraordinary, intimate culinary entertainment event like no other - Vegas Uncork'd: A Bon Appétit Epicurean Experience (May 8 - 11, 2008). Bon Appétit Executive Chef and Iron Chef Cat Cora will also be participating in the event.

With more than 25 events planned at Bellagio, Caesars Palace, Hard Rock Hotel & Casino, Lake Las Vegas, and Wynn Las Vegas, this delicious, star-studded weekend is sure to satisfy every craving.

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