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Chef Michael Walters
 Friendliness
radiates from the Seven Stars Inn and Chef Joseph Michael Walters is
one of the main reasons why the Seven Stars name is well recognized
throughout Southeastern Pennsylvania. Mike, as he prefers to be
called, received his formal training from the Culinary Institute of
America in 1988, but he had actually been working in the business
for many years prior to that.
“Mike worked here at times while he was growing up, and during
vacations from his course work at the Culinary Institute,” said
General Manager Michael Bolognese. “The big hotels won him away when
he graduated, but we always knew we wanted him back. It wasn’t too
long before we convinced him this was where he belonged and he’s
been here ever since.”
Chef Walters loves the restaurant business and his favorite time of
year is Christmas. “We completely decorate the restaurant, it’s a
beautiful colonial setting. December is one big blur of Christmas
parties and holiday entertaining. The guests have a wonderful time,
and it rubs off on our entire staff. We love it. We become one big
family,” he said, adding proudly that he met his wife at the Seven
Stars, making his family ties to the restaurant even stronger.
“Seven Stars is known for its large portions, and the Stuffed
Australian Lobster Tail recipe is a great crowd pleaser.”
Jumbo Stuffed Lobster
▪ 2 24 oz.
Australian lobster tails
▪ Paprika
▪ 1 cup water
▪ 1 oz. butter
Stuffing:
▪ 1 lb. Jumbo
lump crabmeat
▪ ½ cup green
pepper finely diced
▪ ½ cup red
pepper finely diced
▪ ½ tsp.
Seafood seasoning
▪ ¼ tsp. Dry
mustard
▪ 2 dashes
Worcestershire
▪ 1 egg
▪ ¼ cup
mayonnaise
Mix crabmeat with all ingredients. Divide in half and hold.
Steam lobster. Place opened and steamed lobster and crabmeat in pan.
Top with butter. Add enough water to cover bottom of pan. Bake at
400 degrees for approximately a/s hour. Remove tails from oven.
Place crabmeat on top. Top with Hollandaise sauce. Broil for color
for 1 minute.
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