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Michael Mina's Seablue @ Borgata, AC: A Review

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Michael Mina's Seablue @ Borgata, AC: A Review

vvvindaloo | May 11, 2008 06:12 PM

I dined with a friend at Seablue last Sunday, during a quick getaway to the Borgata. The decor is very cool, and understatedly rich, with the roomiest, most comfortable upholstered velvet booths and shiny dark wood tables. The service was friendly and warm, yet professional. One of our servers, Diego, encouraged us to 'live large' while we were in AC, and that we did! The food was, in a word, magnificent. Chilled prawns from the raw bar were sweet and succulent, and perfectly firm. My appetizer was a Thai-influenced soup with crispy rice, coconut and lobster- out of this world. My friend's appetizer was even better: two fat, juicy crab cakes with a crispy breadcrumb shell, atop a pile of apple horseradish slaw. The crab literally melted in my mouth. I don't know where it went- I can't remember swallowing.
Then, the entrees. My friend had a beautifully lacquered piece of miso-glazed Chilean sea bass that was moist and sweet. I had the 2 lb. lobster pot pie. Yes, lobster pot pie- who knew there was such a thing??? Not I! Our server brought my entree to the table in a medium-sized copper sauce pan. The top of the pan was covered with a gorgeous golden-brown pastry crust that had draped well over the sides of the pot while baking. I watched while he used a slender knife to gently cut the pastry away from the pot in one piece and in one graceful gesture. He spread the pastry on my plate top side up, like you would a rug, and proceeded to gently scoop out the pieces of one whole lobster and recreate the form of the crustacean on top of the pastry. He artfully laid out a variety of accompaniments from the pot: sweet corn, baby carrots, three types of mushrooms, and fingerling potatoes... and then drizzled the truffled lobster cream sauce over the plate. It was truly a feast for all of the senses. The presentation was exciting. The aroma was intoxicating. And the flavor was phenomenal. Lobster more tender and buttery, I have never tasted. The cream had just the right balance of salty and creamy elements, as well as, dare I say, umami? :) I was much more than happy. And more than satisfied- dessert was just not an option after my lobster bacchanalia. I may never have such inventively delicious seafood again. I sure hope to, but even if it never happens, the memory will last a long long time.

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