September 26, 2016
Serge Albert chops off the legs of a 1.5 pound lobster, then splits the shell down the back for a customer favorite, Linguine alla Aragosta. Albert is chef with his wife, Wendy, at Tempo on Duke Street.
Stories this photo appears in:
Alexandria People at Work: Chef Couple Cooking through 26 Years at Tempo
Sharing cooking duties.
"First I give the lobster a shower." Serge Albert puts the 1.5 pound Maine lobster under running water to get off "whatever is on there." Today he is making Linguine alla Aragosta, one of the customer favorites at Tempo on Duke Street. "We have one customer who comes in twice a week and orders it,” he said.
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