Lobster is one of America's favorite luxury dishes, and when it's plated like this, it's even better! Check out this Lobster a l’Américaine, as well as a salmon dish, from Chef Andy Floyd.
Floyd was the General Manager and Executive Chef at The Kitchen Table in Greenwood Village, Colorado when he created these plates for a February 2011 Deep Plate Exercise.
His second dish is a cracked fennel and pepper crusted salmon with polenta.
Get your own inspiration in the new BauscherHepp Design Guide.
