"I wasn't interested in academics, and left two city school programs 
before being enrolled in a special vocational tech program. Their 
'school without walls' work-study program introduced me to the basics 
of the culinary arts," remembers Rick Tramanto, chef and owner of 
Brasserie-T in Northfield, Illinois, who literally "started from scratch" 
in the restaurant field.
     His first exposure to a strict French kitchen was at The Strathallen 
Hotel in Rochester, New York, under the direction of chef and mentor 
Greg Broman. The Strathallen provided Tramonto with an education in the 
culinary arts equivalent to a master's degree. From The Strathallen 
Hotel, Tramonto left to work in some of New York's most popular 
restaurants -- Tavern on the Green, The Gotham Bar & Grill, Aurora and
Baton's, during which time he met his future wife, Gale Gand (a 1994 
Rising Star Chef).
     Tramonto and Gand teamed up and moved to The Stapleford Park Hotel 
in Leicestershire, England, where they received the coveted Michelin 
Guide Red "M" award for their cuisine. They were the only Americans to 
have won the award in seven years.
     In 1993, Tramonto and Gand returned to Chicago, and, with a third
partner, Henry Adaniya, opened Trio, which quickly became one of Chicago's 
favorite dining establishments. In 1995, Tramonto and Gand opened their 
new, more casual restaurant, Brasserie-T.


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                     *  Exported from  MasterCook  *

            Lobster Cocktail w/ Roasted Garlic Mashed Potatoes

Recipe By     : Rick Tramanto -- Brasserie-T, Northfield, Illinois
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Lobster---
   1 1/2  pounds        lobster -- live
                        ---Roasted Garlic Mashed Potatoes---
   1 1/2  pounds        potatoes -- peeled and quartered
   4      cloves        garlic -- roasted and peeled
     1/2  cup           unsalted butter
     1/4  cup           heavy cream
                        ---Cilantro-Citrus Vinigarette---
   1                    lime -- juiced
   1                    lemon -- juiced
     1/2                orange -- juiced
   2      tablespoons   extra-virgin olive oil
   1      teaspoon      each sage, parsley and basil -- chopped
   1      teaspoon      salt
   1      teaspoon      pepper -- freshly ground
   1      teaspoon      cilantro -- chopped
                        ---Garnish---
                        lobster antennas
                        chives -- whole
                        orange peel strips

     To prepare lobster, bring a gallon of salted water to a boil. Drop 
in lobster and cook 5 minutes. Place in ice water to stop cooking. When 
cool, remove shells. Cut meat into 1" chunks and chill.
     To prepare mashed potatoes, bring a pot of salted water to a boil. 
Cook potatoes until tender. Drain. While hot, place potatoes in mixing
bowl of an electric mixer with garlic, butter, cream and salt and pepper 
to taste. Mash with paddle attachment on low speed. If necessary, grind 
through food mill until smooth. Keep warm.
     For the vinaigrette, simply whisk together all ingredients. Reserve.
     TO SERVE: Toss cold lobster with cilantro-citrus vinaigrette. Place 
warm mashed potatoes in stemmed glasses. Top with lobster meat. Garnish 
each with an antenna and a chive tied with an orange peel strip.


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