Butter fountain draws critic’s scorn
Lobster just goes better with clarified butter READ THE FULL REVIEW AT
Father’s Day contest offers tower of fat. There are so many things wrong with a butter fountain.
First of all, the colour. This butter is as white as milk. That’s because Longo’s mixes cream and fish stock into the burbling butterfat.
Secondly, as important as butter is to many cuisines, it is not fountain worthy. Chocolate is. So is champagne. Even a nacho cheese fountain at a quirky wedding is understandable. But mass quantities of melted butter don’t taste good. For this reason, lobster restaurants serve clarified butter in small dishes. THESTAR.COM/LIFE/ FOOD_WINE
Yet Longo’s chef Tony Cammalleri developed the butter fountain with “patented Total Coating Technology” to ensure each lobster chunk reaches maximal butter-to-seafood ratio. The thing is, lobster doesn’t need butter sauce to taste good. It is perfection on its own, much like fresh shucked oysters don’t need horseradish.