RISE & SHINE KAUT43 OKC
So you know in Oklahoma how most people have their own way of doing Barbecue or Chicken Fried Steak? Well, up north and in New England the same rules apply to Lobster Rolls.
I’m bucking the system, of course.
From what I remember about my time living and attending Johnson & Wales University for Culinary School, the deliciously wonderful New England (Mostly Rhode Island via Maine, and maybe a touch of Ocean City, New Jersey) Lobster Roll, is that it is always served on a BUTTERED and grilled Hoagie or Hot Dog Roll. There are always nice thumb sized chunks of lobster throughout the mix, but then the style forks off a bit. It forks off to where the lobster meat is enveloped in mayonnaise and resembles more of a lobster salad. The other path is lightly dressed in brown-butter so that the natural sweet and flavorful lobster is front and center, but there’s great accompaniments like crunchy coleslaw, or shredded lettuce, and maybe an extra drizzle of the samebrown-butter.
I lean more toward the “lobster salad” camp, and that may be just the okie in me. God knows we like a good mayonnaise based “salad”. I’m also incorporating the crunch and texture of the roll by adding oven fried Brussels sprouts and slices of red radish. Along with the flavor of watercress I’m incorporating into the aïoli (the mayonnaise part), the slices of red radish add a peppery kick to my version of Yankee’s Lobster Roll… And I’m keeping the the butter grilled hoagie roll.
Lobster Rolls with Watercress and Meyer Lemon Aïoli
Ingredients: 3-4 lobster rolls
For The Watercress & Meyer Lemon Aïoli - best made the night before
a good tear of watercress (about 1/2 cup)
3 tablespoons fresh Meyer lemon juice
1 teaspoon Meyer lemon zest
1 large egg yolk
2 cloves of garlic
3/4 cup grapeseed oil
1/2 teaspoon or to taste In The Kitchen With Scotty "Cook's Line Seasoning"
In a blender add the garlic, water cress and lemon juice. Blend to a smooth green puree. Add the egg yolk and Cook’s Line seasoning, the blend again. With the blender running slowly and evenlypour in the grapeseed oilworking up a thick emulsification. Taste for any additional seasoning, and spoon out to a bowl. Cover and chill (the flavor develops the longer is sets)
For The Lobster Roll
1 1/2 pounds cooked lobster meat (4 cooked lobster tails or four 1 1/2 pound cooked lobsters)
1/2 -3/4 cup Watercress and Meyer Lemon Aïoli
Inner celery leaves and tender stalk chopped
3-4 red radish, sliced into coins
2-3 tablespoons chopped scallions (green onion)
1 cup full Brussels sprouts leaves
Cook’s Line Seasoning or Salt and Pepper
3 hoagie rolls
butter, softened room temp
- Preheat the oven to 375 degrees. Peel off the leaves from 4-5 large Brussels sprouts into a mixing bowl. Drizzle in olive oil and sprinkle in a pinch or two of Cook’s Line seasoning . Toss to coat and lay out onto a cookie sheet. Place in the oven 8-10 minutes (keep an eye on them) and cook until the crisp up. Remove from the oven and set aside.
- In a mixing bowl add the chopped lobster meat, diced celery and leaf, and aïoli. Toss to coat.
- Preheat a griddle or large fry pan until smoking. Butter the inside if the hoagie rolls with the softened butter, lay butter side down on the griddle and cook until golden brown and crisp.
- To load your lobster roll begin by loading up with the oven fried Brussels sprouts, toss the sliced radish in with lobster mix and toss one last time before heaping some in to the toasted hoagie.
- Serve with Kettle chips, or my favorite French fries with Black Truffle Salt! Enjoy!