Tie On the Lobster Bibs and Prepare for Annual Lobster Week at Emeril Lagasse’s Restaurants

Click to tweet: Let’s kick it up a notch @Emeril #LobsterWeek #Vegas. Special menus@EmerilsFish @DelmonicoSteak @Table10LasVegas


LAS VEGAS (June 30, 2014)  – Chef Emeril Lagasse’s Las Vegas restaurants celebrate Lobster Week July 7-14 with one-of-a-kind lunch and dinner menus at Delmonico Steakhouse, Emeril’s New Orleans Fish House and Table 10.  Each restaurant will feature special menus allowing guests to indulge on classic lobster dishes while getting a taste of Chef Emeril’s bold New Orleans style.


Chef de Cuisine Ronnie Rainwater of Delmonico Steakhouse has created a lunch special of poached lobster with greens, white asparagus, brown butter hazelnut vinaigrette and fresh citrus.  For dinner, guests can enjoy an entire lobster-inspired meal with the “lobster poutine” appetizer featuring poached lobster with fontina fondue and veloute with shoestring potatoes; individual lobster cheesecake with petite green salad dressed with heirloom vinaigrette and pea tendril coulis; and an entrée of black spaghetti with Maine lobster, chorizo, piri piri oil and red pepper rouille crouton.


Delmonico Steakhouse is located at The Venetian Las Vegas and open daily for lunch 11:30 a.m.-2 p.m. and dinner on Sunday through Thursday 5-10 p.m. and Friday and Saturday from 5-10:30 p.m. For reservations, please call 702.414.3737 or visit emerilsrestaurants.com/delmonico-steakhouse.


Emeril’s New Orleans Fish House Chef de Cuisine Heath Cicerelli has prepared a lunch menu, offering smoked Maine lobster and baby spinach salad topped with citrus pecan vinaigrette and brulee goat cheese and lobster pot pie with Yukon gold potatoes, roasted shallots and haricot vert with Tabasco spiked bouride. Both options are also available on the dinner menu, as well as a Maine lobster and osetra caviar timbale cooked with red onion, capers and tarragon with lemon aioli, and crispy lavosh crackers; lobster rossini with butter poached lobster tail and seared foie gras with truffle lobster bordelaise; and a summer lobster risotto cooked with Italian pancetta, English peas and coulommiers cheese with sweet corn sauce.


Emeril’s New Orleans Fish House is located at MGM Grand and is open daily for lunch 11:30 a.m.-2 p.m. and dinner 5-10 p.m. For reservations, please call 702.891.7374 or visit emerilsrestaurants.com/emerils-new-orleans-fish-house.


Lunch and dinner menus created by Chef de Cuisine Tim Doolittle of Table 10 include a variety of lobster choices. Available for both lunch and dinner service are lobster and corn soup with tempura and roe; Maine lobster salad with remoulade sauce, marinated tomato, horseradish custard and fresh fennel; and lobster gnocchi with vodka sauce, heirloom tomato and green onions. Exclusively on the dinner menu are twintails made with Creole butter, summer vegetables and a potato puree.


Table 10 is located in The Grand Canal Shoppes at The Palazzo Las Vegas and is open daily for lunch from 11 a.m.-5 p.m. and dinner 5-10 p.m. For reservations, please call 702.607.6363 or visit emerilsrestaurants.com/table-10.


Lobster gnocchi at Table 10
Lobster risotto at Emeril’s New Orleans Fish House
Maine lobster and osetra caviar timbale Emeril’s New Orleans Fish House

About Emeril Lagasse

Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Pa. and Charlotte, N.C. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” Lagasse finished his third consecutive season of Bravo’s hit food series, “Top Chef,” as one of the show’s main guest chefs and restaurateurs at the judges’ table in Season 11, New Orleans. “Emeril’s Florida,” premiered its second season January 2014 on the Cooking Channel, and Lagasse will join TNT’s new reality cooking series, “On the Menu,” as Menu Master in fall of 2014. Lagasse is the best-selling author of 18 cookbooks, including his latest, Cooking with Power, released in October 2013. Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril’s media and merchandising business, including television programming, cookbooks, the emerils.com website and his licensed kitchen and food products. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $5.5 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast. For his philanthropic efforts, Emeril was named the 2013 Humanitarian of the Year by the James Beard Foundation.

About Chef Emeril Lagasse’s Restaurants

Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three in Bethlehem, Pa. (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table) and one in Charlotte, N.C. (e2 emeril’s eatery). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004.