Get Cookin’ with… Rosebud Steakhouse Chef Steve Coppolillo

Chef Steve Coppolillo began his culinary career early, at age 14, in his home kitchen in Dyer, Indiana. His mother’s homemade dishes became a canvas for his inspiration. He took the recipes he learned and challenged himself to find unusual, out-of-the-box ways to turn them into something extraordinary. He succeeded in spades.

His long professional career began with the Bob Evans restaurant chain which eventually led to several other culinary opportunities, including Bombay Bicycle Club, a Munster, Indiana restaurant that was popular in the ‘80s, followed by a stint at the Briar Ridge Country Club in Northwest Indiana.

It was here that he met his mentor, Executive Chef Steven Savoy. The club also gave him the opportunity to rub elbows with the likes of Oprah Winfrey, Michael Jordan, Bo Jackson and other celebs.

And even though work at the club honed his skills, he still thirsted for more knowledge so, in the early ‘90s, he attended Purdue University and received a Bachelor of Science in Restaurant, Hotel & Institution Management. With his degree in hand, he moved to the Florida Keys for a sous chef position at the Ocean Reef Club, beckoned there by his mentor Chef Savoy, who was now also in residence.

In 1999, Las Vegas came calling so Chef Coppolillo made the move to the Cheesecake Factory there as executive chef. During his time with this nationally known restaurant powerhouse, he opened multiple units before moving back home to Chicago where he ran the location in the John Hancock building.

This proved to be a fortuitous move for fans of the Rosebud Restaurant Group because, in 2001, he became the executive chef at Carmines, Rosebud Steak and Rosebud on Rush. Due to his extensive culinary history, he was quickly promoted to assistant corporate chef with responsibilities that extended to 8+ restaurant locations.

During the COVID-19 pandemic, Chef Coppolillo partnered with another former Rosebud Restaurants executive, Angelo Eliades, to purchase Rosebud Steakhouse from the Rosebud Restaurant Group. While many restaurateurs and culinary professionals feared the future in 2020, Chef Coppilillo and Eliades saw it as an opportunity to build something great.

Today, the dynamic duo has successfully taken the Rosebud Steakhouse brand to a new level with plans to open 30 more restaurants by 2024.

In his very scarce spare time, he likes spending time with family in a warm location, riding any kind of motorized vehicle and skiing with his daughter.

Find Chef Coppilillo’s favorite recipe below for “Lobster Got.” (“Got” is a play on words since this dish is typically made in the traditional method with escargot but here it’s substituted with lobster instead of snails).

Rosebud Steakhouse Lobster Got

Ingredients:

1 1 lb. Maine lobster

1 cup butter

3 slices Havarti cheese

2 tablespoons Parmesan Romano cheese

½ teaspoon paprika

Parsley (for garnish)

For truffle butter:

1 lb. softened butter

1 shallot

.5 oz shaved white truffles

White truffle oil

Directions:

In a large pot, bring a half-gallon of water to a boil and melt 1 cup butter in with the water.

Drop one 1 lb. Maine lobster into the water for approximately 7 minutes.

Remove lobster from water, place on a sheet pan to cool and then place in the refrigerator for 30 minutes.

Crack lobster tail, claws, knuckles to remove lobster meat. (Save lobster head for garnish.)

Saute one diced shallot and let cool. Then, dice white truffles and set aside.

Whip 1 lb. butter in a stainless-steel bowl, add in the diced shallot and truffles. Add white truffle oil, mix thoroughly.

Cut lobster into .75 oz pieces, place each piece into an escargot dish. Cover with 1.5 tbsp. of truffle butter. (Repeat until you have covered all six pieces.)

Place sliced Havarti cheese over lobster and butter.

Sprinkle 2 tbsp. of Parmesan Romano cheese coast to coast and then sprinkle ½ teaspoon of paprika.

Place dish in 450-degree oven for 14 minutes. Take out, set on plate.

Slice 2 brioche into 5 pieces and lightly toast in the oven for 2 minutes.

Arrange toasted brioche around the lobster got dish, garnish with lobster head & diced parsley. Serve.