This feast of lobster, steak and duck at Brooklyn Chop House in New York City, developed by operations director Stratis Morfogen, is a combination of salt & pepper lobster, ginger-garlic lobster, porterhouse steak and Peking duck.
The salt & pepper lobster is dipped in cornstarch batter and wok-fried with ginger, garlic, onions, salt and pepper. The ginger-garlic lobster is coated in cornstarch and sauteed with wine, garlic, seafood broth and ginger.
The steak is three pounds of porterhouse dry aged for 35 days, marinated in a blend of traditional honey steak sauce plus soy sauce, ginger, garlic and a secret blend of Chinese spices cooked at high temperature in an infrared oven.
The Peking duck is a two-day process beginning with separating the skin from the meat and drying it under fans until it hardens. It’s then roasted while being basted with honey, soy sauce and vinegar, and sliced at tableside.
Those dishes are accompanied by traditional chicken fried rice with chunks of lobster added, French fries, onion rings and mushrooms and onions griddled with soy sauce and vinegar.