A good chef can run eight or more kettles at once, working his or her way down the line from one end to the other.
The kettles are bolted to the counter top and pivot forward to pour their contents directly into serving bowls. It’s been compared with lobster bisque, “but even a good pan roast is better than a great lobster bisque,” said Steve Hayworth, a server for nearly a decade at Palace Station’s oyster bar.Ĭooked in a steam-powered, steel-jacketed kettle rather than in a sauté pan, as the name suggests, a pan roast comes together in minutes and tastes both simple and complex. A well-made pan roast transports you to the ocean every time. A proper seafood pan roast can contain any combination of proteins, including shrimp, clams, mussels, blue crab, lobster, even oysters.
