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  • Although I'm a San Francisco native, I've never tried Michael Mina's famous Lobster Pot Pie. I had dinner here in Vegas with my friends on Saturday night. We shared the Whole Roasted Foie Gras, and I had the Maine Lobster Pot Pie as my entree. Now that Foie Gras is banned in CA, I was excited to eat it in Vegas. Foie Gras is always good, and it's no different here. There was a nice sear on the outside, and the inside was very rich and soft. What I really enjoy about Foie Gras is how the livery metallic flavor balances with its fatty richness. The way it was served was pretty typical of fine dining. Cherries and kumquats flanked the plate to add some sweetness and acidity. Besides having the entire lobe carved tableside, the preparation was nothing innovative or inspiring, but it was still flavorful and tasty. In my opinion, Foie Gras is perfectly fine by itself. All it needs is basic seasoning and a nice sear. I can see why people rave about the Maine Lobster Pot Pie; it's really good! The sauce was very creamy, rich, and infused with a lot of lobster flavor. I was very glad to see that they keep the lobster shell when they cook it. I'm sure part of the reason why the sauce was so flavorful is because of the shell. I appreciated that the dish was very focused on the succulent lobster flavor. All the ingredients were there to put the lobster flavor at the forefront which made it bold and awesome. The only thing I can complain about is that the lobster was overcooked. That's understandable as lobster is so easy to overcook especially when you have to bake a pot pie. If I were to make this dish, I would separate the meat from the shell, and keep the shell in the pot when it's baking. The meat could then be cooked separately and added in the end, so the sauce would still get the lobster flavor from the shell while the meat won't get overcooked. After my meal at Michael Mina in Vegas, I feel like I should try the San Francisco location especially now that Ron Siegel is there.
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