Macon Magazine

9 4 MACONMAGAZINE.COM | D E C E M B E R / J A N U A R Y 2 0 2 0 SEAFOOD THERMIDOR, AS DESCRIBED ON THE MENU: Maine Lobster, Sea Scallops and Shrimp Flambee with Brandy. Prepared with a Cream Veloute over a Crusty Pastry Shell. FOR EACH ENTRÉE: 3 jumbo shrimp 1 3-ounce lobster tail 2 jumbo sea scallops, cut in quarters 3 mussels in shell, shells scrubbed 1 tablespoon lobster base (see note) 1/2 cup brandy (unflavored) 2 tablespoons olive oil 1/2 cup water 1/2 cup heavy cream Pinch of salt 1 round homemade puff pastry shell, warmed (or found in frozen food section) Cut lobster tail in half and cut scallops into quarters. Set aside. Heat olive oil in large skillet over medium heat. Add lobster and scallops, coating with olive oil. Add shrimp and mussels to the skillet. Pour brandy over seafood and let it flame out. In a small bowl, add 1/2 cup water to lobster base and combine. Add cream and salt to lobster base mixture and mix thoroughly. Pour mixture into skillet over the seafood and gently toss to coat, allowing the sauce to reduce and thicken. Warm the pastry shell and place on plate, then pour seafood into shell until shell is full. Place remaining seafood around the plate and puddle remaining sauce on the plate around the seafood. Note: Lobster base is available for purchase online. CHRISTIAN LOSITO'S SIGNATURE DISH Losito said the restaurant's most popular menu entrée is Seafood Thermidor. The chef, like many of his guests, loves seafood — shellfish in particular. And what could be more enticing than large, tender sea scallops paired with fresh shrimp and mussels? "I love to create new dishes," Losito said. "This one incorporates the shellfish I love most, and a lobster tail is always a big attraction." For flavor, he tops the dish with a velvety velouté, one of the five "mother sauces" of French cuisine, prepared with lobster base, which also imparts a rich coral color. For wine to accompany Seafood Thermidor, Losito said, "My first choice would be a good Pinot Grigio, which goes well with shellfish, but a good Chardonnay also works." Christian calls Seafood Thermidor an "any occasion special dish," adding that seafood accounts for 70 percent of what the restaurant sells. Making his point, on a recent Saturday evening, he said 37 of the 110 entrées ordered were Seafood Thermidor. imagine doing anything else. I didn't have to do this, but I'm not a handyman and don't do carpentry or things that would keep me busy at home," he said. "I'm healthy, and retirement is not on the horizon." Losito is well aware that diners in upscale restaurants expect "an experience" in addition to high quality food. "I thought Christian's would be a very nice addition to Macon's plethora of good eateries. It's special, but people dine here for more than special occasions. A lot of people eat here two and three times a week. They tell me the place is beautiful and another upscale restaurant is a welcome addition to North Macon," he said. "There are a lot of good restaurants in Macon today, but it's nice to give people a choice, which we do. Plus, we're the only upscale restaurant on Bass Road that serves lunch, which fills a void and is another way to introduce people to the restaurant." Christian's is attracting a steady stream of new, young diners along with loyal, longtime patrons. And given the restaurant's strong start, it seems that someone finally has cracked the code for success at 1693 Bass Road. It's no surprise that Christian Losito was the one.

• Cover