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with sweet , spicy , salty , rich , subtle and , my favorite , sour .”
He emphasizes the importance of keeping things simple and not overcomplicating dishes , which takes away from the fresh shellfish flavor . This is also why he prioritizes sourcing the highest quality ingredients from around the world .
“ When purchasing our seafood , we buy the best — zero exceptions ,” he explains . “ We want our guests to know that we are fighting daily to ensure the highest standards of the quality received . I wish they could talk to my seafood purveyors to find out what a pain … I am when it comes to my expectations of quality .”
A wide array of shellfish can be found in dishes throughout this quaint coastal town . From appetizers like crab-stuffed jalapeños at Carmelita ’ s Kitchen de Mexico to the Maine lobster entrees at Las Brisas and Selanne Steak Tavern or the Szechuan scallops at Starfish , there are myriad sea-centric tastes throughout Laguna .
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CRUSTACEAN STATION One of the dishes that Splashes is famous for is its lobster bisque , which is finished tableside during lunch and dinner service .
“ We make [ a ] nice quenelle of lobster tail meat with tarragon and mascarpone cheese . We pour this delicious , rich bisque over this lobster in front of our guests ,” Fougeray says , noting that the secret to this dish is roasting the fresh Maine lobster until it ’ s a dark , golden brown .
Over at Oliver ’ s Osteria , diners looking for an authentic Italian dinner can enjoy a primo course of tonnarelli ai crostacei , which features homemade spaghetti ( made in-house daily ) with lobster , prawns and spicy tomato sauce .
The kitchen at Las Brisas is overflowing with luscious lobster-forward meals , such as dinner entrees of butter-poached lobster with potatochile gratin or Maine lobster for two , which is served with black beans , rice , salsa and fresh corn tortillas . Brunch also offers some tasty plates like the lobster Benedict or crab omelet with scallions , creme fraiche and crispy potatoes .
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Another local spot to dine on Maine lobster is Selanne Steak Tavern . Here , the lobster is blanched in a court bouillon , split in half and cleaned before being stuffed with a butter breading . It is then poached to order in a saffron beurre fondu , garnished with lemon zest and tarragon .
If your palette prefers prawns , opt for the Patagonian pink variety . Caught in the deep waters of Argentina , they are incredibly flavorful and offer a superior mouthfeel . The de-shelled prawns are marinated in a citrus-garlic mixture then seared in a cast-iron skillet and drizzled with citronette and chili oil . This gives the dish a kick , as accentuated by the Fresno chile garnish .
At Carmelita ’ s Kitchen de Mexico , two popular appetizers are the shrimp taquitos as well as crab-stuffed jalapenos with crispy bacon and queso fresco . For a main course , one of the restaurant ’ s specialties is seafood enchiladas filled with shrimp , crab and avocado . This dish is available on the dinner and brunch menus , with the latter also featuring a wild shrimp and Dungeness crab omelet .
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COURTESY OF SELANNE STEAK TAVERN |
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