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Treat mom to a special lobster salad

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: Chilled Lobster with Arugula, Fennel, Citrus, Tarragon and Avocado from Positano Coast in Philadelphia, Penn.Lobster brings to mind intimate meals s

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.



THIS WEEK: Chilled Lobster with Arugula, Fennel, Citrus, Tarragon and Avocado from Positano Coast in Philadelphia, Penn.

Lobster brings to mind intimate meals shared with loved ones. So, why not share some lobster with the person who loves you most in the world — your mom? We've “stolen” this recipe from Positano Coast in Philadelphia to help you cook up something special for her. This refreshing dish is easy to make and is great for welcoming the beautiful spring weather on a Mother's Day brunch.

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Positano Coast

1PfalsefalseAbout the chef:At 26 years old, Pippo Lamberti has been “studying” Italian food for, well, his entire life. With his family's restaurants always a prominent part of his life, Lamberti began his study of coastal Italian cooking as a toddler. So it comes as no surprise that his father, restaurateur Aldo Lamberti, tapped him to helm the kitchen of his family's restaurant, Positano Coast.

Following in the footsteps of his father, Lamberti was learning Italian cooking from his grandmother and working in his dad's restaurants before he was even a teenager. After completing school, at age 19, he returned full-time to forging a culinary career. Lamberti was mentored at Caffe Aldo Lamberti by Executive Chef William Fischer, a former commercial fisherman who switched from catching fish to cooking them. Here Lamberti learned Fischer's simple approach to seafood by preparing a constantly rotating selection of fresh fish. Lamberti's tutelage in the kitchen continued with an internship at Philadelphia's Le Bec-Fin followed by a position as chef at Positano Coast in January 2005. Here, under Executive Chef Ted Covington, Lamberti's philosophy quickly evolved.

Since earning the reins to the kitchen at Positano Coast, Lamberti has brought to Philadelphia a menu loaded with regional specialties from his family's homeland, the Amalfi Coast of Italy. Lamberti says he wants “to create dishes which marry the best, freshest ingredients to create memorable food with bold flavors and interesting textures. I want to create food that my guests dream about.”

Chilled Lobster with Arugula, Fennel, Citrus, Tarragon and Avocado is served at Positano Coast for $13 as an appetizer and $24 as a main dish. The recipe is for a serving size of two.

Chilled Lobster with Arugula, Fennel, Citrus, Tarragon and Avocado

Pippo Lamberti of Positano Coast in Philadelphia, Penn.



Positano Coast

212 Walnut Street, 2nd Floor

Philadelphia, Pennsylvania 19106

215-238-0499

www.lambertis.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.