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Chef Serge Albert plates up the lobster with a generous serving of Delverde pasta from Italy cooked al dente, then tossed with pomodoro sauce. Albert says he eats pasta every day.

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Alexandria People at Work: Chef Couple Cooking through 26 Years at Tempo

Sharing cooking duties.

"First I give the lobster a shower." Serge Albert puts the 1.5 pound Maine lobster under running water to get off "whatever is on there." Today he is making Linguine alla Aragosta, one of the customer favorites at Tempo on Duke Street. "We have one customer who comes in twice a week and orders it,” he said.

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