KISSIMMEE, Fla. — A New England-inspired feast awaits at The Wharf at the Promenade at Sunset Walk.

Executive Chef Sean Marzan embraces the challenge of serving up a lobster roll that’s better than any you’ve ever had.

How?

“Simplicity at its best,” Marzan said, as he flashed a smile.

He lets the ingredients do the talking, like the garlic and cream cheese to dress the claw and knuckle lobster meat. He also uses sour cream instead of mayonnaise, yet another twist.

He has been pleased with the guests' reactions so far.

“When cooking for a guest, having that head nod and that smile when they take that first bite, that’s what we look for,” Marzan said.

Here's the recipe for you to try.

Lobster Roll – by The Wharf at the Promenade at Sunset Walk

  • Potato rolls, two each
  • Fresh lobster meat, to fill the potato rolls

Cream sauce ingredients

  • 5 ounces Boursin Garlic and Herb Cheese
  • 1 cup sour cream
  • 1 ounce shallots
  • 1 ounce celery
  • Pinch of black pepper
  • Fresh lemon zest
  • 1/8 teaspoon cayenne 
  • 1/8 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon celery salt

Garnish ingredients

  • Diced celery
  • Micro greens
  • Drawn butter
  • Lemon edge

Directions

  1. For the lobster roll, dice shallots and celery, and mix with the rest of the ingredients for the cream sauce.
  2. Toast the potato roll on both sides using butter in a pan on medium heat.
  3. Fold the lobster meat in with the cream sauce, and stuff the toasted potato roll with the mixture.
  4. Top with diced celery and micro greens, and serve with melted or drawn butter to pour on top.
  5. Serve with mushroom risotto.

Mushroom Risotto

Ingredients

  • 1 cup cooked arborio, a medium-grain Italian rice 
  • 2 ounces white wine
  • ½-ounce sweet green peas
  • ½-ounce sliced cremini mushrooms
  • Parmesan cheese to taste

Directions

  1. In a small sauté pan on medium heat, add a little oil and garlic, followed by the mushrooms and peas.
  2. Pour in the white wine, and heat until it is reduced by about half.
  3. Then add in the arborio rice, and sauté with chicken stock and Parmesan cheese.
  4. Top with extra Parmesan cheese as desired.

Cucumber Cooler Cocktail

Mix together

  • 1.5 fluid ounces Gin Lane Cucumber Watermelon
  • ½-ounce lemon juice
  • ½-ounce simple syrup
  • 3 fluid ounces club soda
  • Add lemon and cucumber to garnish