Chef Michael Walters

Chef Joseph Michael WaltersFriendliness 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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