How to Upgrade Your Summer Lobster Roll
Grab your novelty lobster-print bib and prepare yourself. There's a different, not-so-secret type of lobster roll that may change your life, or at least, your summer cookouts.
Native to New England, the most common types of lobster rolls are Maine, which features a cold mayonnaise-based lobster salad, and Connecticut, in which the lobster meat is tossed in butter and served warm on a bun.
鈥淲arm lobster rolls are the superior roll, in my opinion,鈥 says 国产福利 Arts Chef-Instructor . 鈥淚 absolutely would never say no to the mayo-based, but Connecticut-style is where it鈥檚 at.鈥
Whichever style you prefer 鈥 we certainly don鈥檛 judge 鈥 a classic lobster roll is a perfect summertime treat.
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Though normally a purist, Chef Chris amps up his Connecticut-style lobster roll by adding microplaned garlic, togarashi and tomato pur茅e. 鈥淪pecifically not tomato paste,鈥 he adds.
He then tosses the roasted tomato butter with big chunks of lobster meat (from the tail and the claws), and piles it high on a freshly-baked pain de mie roll. The result is an incredibly savory, buttery bite that is sure to impress anyone you're willing to share it with.
Looking to get your lobster roll on here in New York City? Chef Chris suggests heading to in Chelsea Market.
鈥淭here鈥檚 a $1 oyster happy hour,鈥 he says. 鈥淵ou can get 20 oysters, knock out a lobster roll, have a couple of beers and you鈥檒l be super happy.鈥
Here鈥檚 how to make Chef Chris鈥檚 elevated lobster roll with roasted tomato pur茅e at home.
Ingredients
For the Lobster Meat:
- 4 whole lobsters, tail and claw removed
- 1/4 pound unsalted butter
- Kosher salt
For the Roasted Tomato Butter:
- 1/4 pound of butter
- 2 cloves garlic, microplaned
- 3 tablespoons roasted tomato pur茅e
- 2 teaspoons togarashi
- 2-3 scallions, thinly sliced on the bias
For the Pain de Mie:
- 700 grams milk
- 400 grams warm water
- 70 grams granulated sugar
- 30 grams instant yeast
- 1550 grams all-purpose flour
- 150 grams unsalted butter
- 50 grams kosher salt
- 1 egg yolk
- 1 whole egg
- Canola oil
For Assembly:
- Unsalted butter
- 2-3 scallions, thinly sliced on the bias
Directions
For the Lobster Meat:
In a large pot of boiling water, blanch lobster tail and claw for 2 minutes; remove and shock in ice water and reserve.
For the Roasted Tomato Butter:
In a saucepot, bring butter, garlic, roasted tomato pur茅e and togarashi to a simmer for 5 minutes. Remove from heat and season to taste.
For the Pain de Mie:
- Preheat convection oven to 350藲F.
- Place the flour in a KitchenAid mixer bowl fitted with a dough hook attachment.
- Form a well and add the milk, water, sugar and yeast, and mix on speed 2 for about 2 minutes, or until well incorporated.
- Keeping the machine on speed 2, add the butter a little at a time until fully incorporated, about 4 minutes.
- Add the salt and mix for another 2 minutes
- Bulk proof the dough for 1 hour.
- Once dough is proofed, portion the dough into 25 gram sections and place into greased 3鈥漻1鈥 pain de mie molds and proof for 10 more minutes.
- Lightly brush the portioned dough with egg wash and bake in oven for 14 minutes.
- Rotate and egg wash the dough again and bake for an additional 10 minutes.
- Rotate and bake for an additional 5-10 minutes, depending on color.
- Remove and let cool.
For Assembly:
- Submerge lobster in roasted tomato butter and season to taste. Reserve.
- Remove pain de mie from pan and cut open down the center, leaving the roll intact.
- Bring plancha or grill pan to medium-high heat; add butter and toast pain de mie.
- Place pain de mie on a plate and stuff with lobster meat mix. Garnish with scallions and serve immediately.
