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Lobster Stuffed Salmon


Executive Chef Jason Tsoris introduced his Lobster-Stuffed Salmon in Pernod Shallot Cream Sauce at a recent exclusive VIP event in our Grand Ballroom. The dish was such a huge hit that we’re featuring it as a limited special in Buckinghams so everyone gets a chance to try this exquisite creation. A graduate of the Culinary Institute of America, Chef Jason has had an illustrious career that includes stints at various establishments, including the Bitterend Yacht Club, named “Best Restaurant in the Virgin Islands,” Herrington Inn and Spa in Geneva, Harry Carey’s Restaurant Group, and the Fairmont Hotel. He has studied and worked alongside culinary greats John Colletta and Charlie Trotter.



Lobster-Stuffed Salmon Fillet

Serves 1

  • 5 oz salmon filet 
  • 2 oz lobster
  • 1 oz creamed spinach
  • ½ oz roasted red pepper
  • ½ oz scallions
  • 2 oz garlic aioli
  • ¼ oz Dijon mustard
  • ½ oz cognac
  • Zest of 1 lemon
  • Salt and pepper to taste

Poach lobster in a court bouillon for 4 minutes, let cool.  Strain the court bouillon & save liquid. Mix together spinach, red pepper, scallion, mustard, aioli, cognac and lemon zest. Add lobster to filling & season to taste.

Stuff the salmon by cutting two incisions in the middle of the fillet, forming a pocket on both sides.  Add lobster filling. Poach salmon in saved court bouillon for 8 minutes in a 300°F oven.


Pernod Shallot Cream Sauce

Serves 12

  • 1 qt heavy cream
  • 2 oz butter
  • 3 oz shallots
  • 1 oz garlic
  • 2 sprigs of tarragon
  • juice of 2 lemons
  • 3 oz Pernod
  • Salt and pepper to taste

Melt butter over medium heat, add shallots, garlic, tarragon, and sweat for 3 minutes until tender. Add lemon juice. Stir, deglaze with Pernod, and add cream & simmer for 30 minutes. Season to taste.




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