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Really want to treat yourself? Top your lobster roll with uni and caviar.

Happy Lobster Roll Week! To celebrate this sweet, briny jewel of the summer sandwich menu, we’re running five straight days of recipes, interviews, chefs’ expert tips and pairings. If you thought you were craving a buttery bun stuffed with fresh lobster meat before this official celebration, it’s about to get critical. Pick up a lobster or four and churn out one of the most important dishes of the summer. This one takes expensive seafood and tops it with expensive seafood and…hey, expensive seafood!

You may know this epic creation from the UrbanDaddy Perk, and we’re spilling the beans on how to make this luxurious and decadent take on the beloved summer sandwich topped with caviar and uni. But, you know, go have Executive Chef Tae Strain’s at Meatpacking’s Manon anyway, because you know he’ll do it better.

Says Chef Strain:

“My inspiration for this lobster roll is 1) lobster rolls are awesome, I love them dearly and everything they represent (freshness, simplicity, quality of product, simple/subtle technique) 2) My family would always spend summers in Cape Cod. Obviously lobster rolls are a regional specialty and whenever I was there I would eat them nonstop. And 3) It made sense to me to bridge the gap between something that was sentimental to me, something that was extremely relatable and loved by others, with ingredients that are slightly higher end and represent a different spectrum of food.

Side note, there was an obscene amount of lobster rolls consumed in the research aspect of this process. In retrospect it is alarming and I feel gross. Literally weeks where I was eating one a day.”

Grab one starting tomorrow, July 26th!