Here’s The Dish
With Chef Christian Maher of Mike’s Seafood Market & Dock Restaurant
4222 Park Rd. Sea Isle City
609-263-3458
Mikesseafood.com
Q&A
1. What did you always want to be when you grew up? The first fishmonger to appear on “Jeopardy.”
2. Who/what inspires you? The ability to cook the freshest seafood on the planet and see the smiling faces coming off of the dock.
3. What is your favorite summer dish? Scallops in garlic and butter.
5. Where do you find yourself most when you are not in the kitchen? Reading a book.
6. What utensil can you not live without? Tongs.
7. What type of cuisine do you excel at and why? Seafood! I’ve been the head steam cook at Mike’s for 25 years.
8. What is the best part of being in the kitchen? The camaraderie.
9. What is the hardest part of being in the kitchen? Trying to watch the Phillies games and cook at the same time!
10. If you could cook anywhere in the world, where would you go? The Algonquin Hotel.
11. What ingredient do you like to add to everything? Garlic (and love).
Chef Christian Maher
A Recipe From Mike’s Seafood: The Mighty Mac
1 ¼ pound whole, split lobster stuffed with our famous Lobster Mac ‘n Cheese -
An Immaculata University Special! The Nuns Love It!!!
The Mighty Mac from Mike’s Seafood Dock Restaurant.
Ingredients:
1½ pounds whole lobster
2 4-ounce lobster tails or half-pound of lobster meat
1 pound cavatappi pasta
1 pound Cooper sharp white cheddar cheese, shredded or cubed
1 quart heavy cream
1 quart half-and-half
1 pound butter
1 cup flour
¼ cup white wine
White pepper, to taste
Salt, to taste
A pinch of nutmeg
Directions:
Steam the whole lobster and lobster tails. Clean the whole lobster and cut open, set aside. Pull the meat from the tails and chill, then chop. Cook the pasta according to directions on the box. Chill. Using a double boiler, slowly melt the Cooper sharp cheese to avoid burning it. In a second double boiler, melt butter and add flour to create a roux. Slowly add heavy cream and white wine until melted, then introduce the cheese mix. Add salt and white pepper to taste as well as a pinch of nutmeg. Combine the cheese mixture to the pasta, folding it in and using the half-and-half to loosen the mixture a little bit. Fold the chunks of lobster meat into the macaroni and cheese. Pour into the lobster and bake at 350 degrees for 10-15 minutes.
