Sunrise Chef: Louie Belletieri
Louie Belletieri, well known in Allentown for his delicious Italian fare, is sending summer off with a bang. Louie has lobster specials Friday and Saturday this weekend at Louie's. He previewed some of the dishes on 69 News at Sunrise
1 1/4 lb. steam for 15 minutes until bright red.
Melt 1/4 lb butter in a saucepan. Don't scorch.
Soft Shell Crabs:
Scampi Style -
1 cup of flour season with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp granulated garlic and mix
Heat saute pan with butter and fresh garlic.
Dredge crab in flour mix
Saute until crispy brown about 2-3 min on each side
Panko Style -
1 cup of panko breadcrumbs seasoned with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp granulated garlic and mix
Dip crab in flour, then milk with one egg beaten (eggwash) and panko mixture
Deep Fry. A home fryer will work best or saute with olive/vegetable oil blend - be sure to cover crab in oil when frying.
Be sure oil is hot and fry the crabs until crispy.
12" pizza shell - store bought will work
Alfredo Sauce - half and half and romano cheese seasoned with granulated garlic to taste. Temper in the romano to the heated milk and mix until thick and creamy.
Lobster meat from one whole lobster, steamed
Par Bake the pizza shell for 5 minutes
Top the pizza shell with alfredo sauce
Add lobster meat from steamed lobster
Sprinkle with Romano Cheese and bake for 10 minutes just to heat toppings.
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