Inspired by the latest event at Montauk, we want you to channel your inner chef via the Buffalo David Bitton Summer menu. We choose two mouth-watering dishes that make the most stylish impression while entertaining this summer (not to mention easy gourmet)!


The lobster roll was an absolute hit during the Buffalo Kick Off Event! Jam packed with flavor this handheld dish makes it a hit at every summer party! Get ready to crack some lobsters and experience the taste of summer wherever you are!


4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
1/2 cup mayonnaise
3 tablespoons freshly squeezed lemon juice
2 inner celery stalks and leaves, finely chopped
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
4 rolls, split and lightly toasted
Melted butter, for brushing

Tips from the Chef:

Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.
Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.
Brush cut sides of the rolls with melted butter and fill with the lobster salad.

Read more at: Lobster Rolls from the Food Network


The second recipe we stole from the Montauk event was the tuna tartare. A simple delicacy that makes you feel like you’re in the Hampton’s, this tartare is light and fresh-perfect for outside dining!



3 3/4 pounds very fresh tuna steak
1 1/4 cups olive oil
5 limes, zest grated
1 cup freshly squeezed lime juice
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons soy sauce
2 tablespoons hot red pepper sauce
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/4 cups minced scallions,

3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds, optional

Tips from the Chef:

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers

Read more at: Tuna Tartare from the Food Network

 Make sure you’re dining in style!




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