Visiting Vetro For Valentine’s Day

Although the dish is named Angry Lobster, no Valentine date could ever be angry with you again after they’ve shared with you the fiery seafood signature dish at Vetro in Howard Beach.

Angry Lobster, however is but one of the delectable choices on the menu for lovers to beserved up in honor of Valentine’s Day from February11 through Valentine’s Day on the 14th. Another fabulous seafood entrée is Champagne Halibut during a visit to Vetro this week, Forum Publisher Patricia Adams managed to convince Chef Michael DeGeorgio to share with us his coveted recipes for these two dishes that will send fish lovers into a state of gastronomical euphoria.

Of course the Valentine fare at Vetro will offer intimate diners a variety of spectacular choices including veal, filet mignon and a host of other dishes especially for lovers.

For those Valentine Diners who prefer some dancing and entertainment with their dinner provided by DJ Satisfaction Guaranteed they can stop off down the street at Russo’s on the Bay for some Valentine fare that includes hot and cold antipasto, a choice of seven delicious entrees,  a complimentary Valentine Cocktail, open bar and a customized Valentine dessert at an unbelievable price of $75 per person with tax and gratuity included.

Angry Lobster


1 2 ½ lb Maine lobster, cut into 12 pieces

8 pcs Garlic, cracked

3 Shallots, cracked

3 oz. Olive oil

2 oz. Butter

1 oz. Lemon juice

4 oz. White wine

12 oz. Chicken stock

2 fresh Chili peppers

1 tbsp Parsley, chopped

4 oz. Linguine pasta

Salt, Pepper, Oregano, Red Pepper Flakes, to taste


Saute the garlic and shallots in the olive oil until golden brown.

Add the lobster and Chili pepper, saute for five minutes.

Add in the butter, wine, chicken stock and seasonings.

Let boil, covered, for 8 to 10 minutes.

Uncover, reduce until sauce has a nice, creamy consistency.

Make sure to taste it!

Boil the linguine in salted water, until it’s al dente.

Serve linguine with a luxurious serving of the lobster sauce.

Garnish with parsley.

Champagne Halibut Over Cabbage



4 8 oz. Portions of Halibut, de-boned and cut into square portions

3 Shallots, cracked

4 oz. Butter

1 oz. Lemon juice

4 oz. Prosecco or white wine – must be a dry vintage

4 oz. Heavy cream

2 oz. Chicken stock

12 White grapes, cut in half

Chopped Parsley

Fresh Basil, cut into thin strips

Halibut Instructions:

In an oven pan, place the fish, shallots, basil, butter and lemon juice. Season with salt and pepper.

Roast the fish under the broiler until it’s light brown and the shallots and butter have some color.

Add the wine, cream and chicken stock. Let cook for 25 minutes in the oven at 350 degrees. The fish is done when its temperature is at least 145 degrees, or when it flakes easily with a fork.

Remove and reduce sauce on the stovetop until it is rich and creamy.

Add the grapes.

Serve the Halibut over a bed of the cabbage side dish.

Pour sauce on top, and garnish with parsley.


½ Head of Cabbage, sliced

Fingerling Potatoes, steamed and sliced

3 Shallots, cracked

4 oz. Butter

8 oz. Onions, sliced

2 oz. Olive oil

2 oz. White vinegar

6 oz. Chicken stock

Cabbage Instructions

Saute the shallots, butter, olive oil and onions in a medium pan until sweated.

Add in the cabbage, cover and let steam for 10 minutes.

Now add in the white vinegar, chicken stock and potatoes.

Let saute all together until juices evaporate, then set aside.




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