September 26, 2016
Chef Serge Albert places the pieces of lobster back in the skillet with Chablis and clam juice. It will cook just four minutes and come out at the same time as the linguine.
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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