Maine squeeze: Try this California lobster roll

Phil Lempert TODAY Food Editor • Profile • E-mail

In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Sam's Famous Lobster Roll from Sam's Chowder House in Half Moon Bay in California.

This week’s recipe was requested by many of you who watched the TODAY show segments “Best Sandwich In America,” and was stolen from Lewis Rossman, executive chef and partner at Sam’s Chowder House in Half Moon Bay. A simple yet delectable version of an East Coast favorite, it generated lots of attention in the competition. Now, you can make it at home in a few easy steps, and lobster is a good choice for sustainable seafood. (For more information about your seafood choices, go to: Seafood Watch.)

About the chef: Executive chef and partner Lewis Rossman, a rising culinary star, brings more than 12 years of extensive culinary experience from some of the Bay Area's top dining spots to Sam’s Chowder House. For Rossman, working with food is an art form, and he is intensely passionate about creating exceptional menus.

Kingmond Young

Rossman was instrumental in defining and creating three-star award-winning cuisine for Cetrella Bistro and Cafe (Half Moon Bay, California) over the past five years. He was promoted to executive chef only three years later and stayed in this position until 2006, each year making the acclaimed “San Francisco Chronicle’” Top 100 Restaurant list. Rossman also worked at Tuscany-inspired Acquerello — rated one of the 10 best Italian restaurants in the U.S. by “Wine Spectator” — which he considers one of his greatest learning experiences. Rapidly rising through the ranks from line cook to chef de cuisine, he worked closely with award-winning chef Suzette Gresham. Rossman became involved in all aspects of the restaurant's cuisine and operations. To further expand his experience, Rossman then went to Kokkari in San Francisco, where he learned about operations and cooking for an upscale, high-volume restaurant specializing in Mediterranean cuisine.

For inspiration, Rossman looks to the cuisine of the Mediterranean region, his background growing up going to the beaches on the Eastern seaboard, as well as to the bountiful farms right in his own backyard. He has established long-lasting relationships with a number of specialty farmers around Half Moon Bay, and says, “I can't explain how inspiring it is when farmers bring me an incredibly fresh product that's unique to their farm.”

Rossman is responsible for overseeing the development, creation and execution of the menus at Sam’s Chowder House, as well as the items sold in the on-site market. He is working closely with the kitchen staff to ensure that the food and service mantra is about quality and consistency, and he matches the high standards that he sets for himself and for his team. Lewis and partners Paul and Julie Shenkman “take a lot of pride in giving our guests the best possible experience,” he says. “My goal is to make sure this carries through at Sam’s.”

Sam’s Famous Lobster Roll is served at Sam’s Chowder House for $19.95. The recipe is for a serving size of one.

Sam’s Chowder House
4210 North Cabrillo Highway
Half Moon Bay, CA 90419
(650) 712-0245
www.samschowderhouse.com

Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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