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Longboat Key Thursday, Jul. 1, 2010 7 years ago


by: Stephanie Hannum Managing Editor

Owners: Tommy and Jaymie Klauber
Address: 4120 Gulf of Mexico Drive, Longboat Key
Phone: 383-5111
Hours: Bar opens at 5:30 p.m. and dining room opens at 6 p.m., daily
Known for: Pattigeorge's draws its culinary inspiration from coastlines around the globe, bringing together American regional favorites, Italian traditions, exotic Asian flavors and exciting Caribbean and Latin American nuances. PG's offers guests a way of eating designed to please modern palates.

Crispy Fried Bahamian Lobster Tail with Asian Slaw
Yields six servings.

6 raw Bahamian lobster tails
8 ounces buttermilk
1/2 cup cornstarch
1/2 cup flour
Salt and white pepper to taste

1. Sift together flour and cornstarch in a bowl.

2. Remove lobster tails from shells. Dip raw lobster tails into buttermilk then the cornstarch flour mixture. Deep-fry at 340 degrees F until golden brown (about three to four minutes).

1 small head (about 1½ pounds) green cabbage, cored and julienned
1½ teaspoons salt
¼ cup soy sauce
3 tablespoons sugar
3 tablespoons Chinese black vinegar or Worcestershire sauce
1½ tablespoons extra virgin olive oil
1 teaspoon dried chili flakes
2 tablespoons minced fresh ginger
1 medium red bell pepper, julienned
1 medium yellow bell pepper, julienned
3½ cups (about 5 medium) grated, peeled carrots
2 tablespoons rice wine or sake.

1. Place cabbage in a large bowl and sprinkle with 1 teaspoon salt. Allow to stand for 30 minutes, then drain in a colander and pat dry with paper towels. Meanwhile, in a small bowl, combine soy sauce, sugar, Chinese black vinegar and remaining ½ teaspoon salt. Mix well and reserve.

2.Place a large wok or heavy skillet over high heat. When pan is hot, add extra virgin olive oil and heat for 15 seconds. Add chili flakes and ginger and stir-fry until fragrant, about 10 seconds. Add red and yellow peppers and toss for about 30 seconds. Add cabbage and carrots and toss for another 30 seconds. Add rice wine. Cover, reduce heat to medium-high and cook until cabbage is almost tender, about two minutes. Add reserved soy sauce mixture and stir-fry for 1 minute. Cool immediately.



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