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!
- 2 (1 1/4-pound) whole Maine lobsters
- 4 tongues west coast or Japanese sea urchin
- 1 ounce jar American caviar or caviar of your choice
- 1 teaspoon chopped chive
- 1/2 teaspoon chopped tarragon
- 1/2 teaspoon chopped dill
- 1 lemon
- Old Bay Seasoning (to taste)
- 1 stick butter
- 2 potato rolls or buns of your choice
- fennel frond, to garnish
- Bring a pot of heavily salted water to a high simmer, place lobsters in the water and reduce the heat to a low simmer. Cook lobsters for at least 7-8 minutes until the color is bright red and the tails have begun to curl. Remove from water and shock immediately in ice water. Chill then reserve.
- Once the lobster has cooled, remove from the shell (save shells and head to make soup/stock/sauce of your choice for another time).
- Dice the lobster into large pieces. Melt whole stick of butter then glaze the lobster in it, seasoning with lemon zest, Old Bay and soft herbs. Make sure not to overcook the lobster as it will become chewy.
- Butter your sliced bun and toast in a pan until well-browned on each side.
- Garnish with glazed lobster meat then place uni and caviar on top.
More lobster roll recipes on Food Republic: