UNDER THE OAKS
Chef‘s Kitchen
by Richard Brown, Executive Chef
Maine Lobster Roll Yields 4 sandwiches
• 4 ea. brioche roll – hot dog style • 1 ea. Maine Lobster, 1 – 1.5 lbs. • ¼ hd. Iceberg Lettuce
Directions:
1. Brush the brioche hot dog style roll with soft butter and place in sauté pan at medium heat to brown both sides to lightly brown in color. You may also choose to chargrill the roll which is fine too. 2. Poach a 1 – 1.5 lb. Maine lobster in boiling water for approximately 12 - 15 minutes. You may use a Florida lobster also, I prefer the sweet Maine lobster versus a Florida lobster. A large pot is preferred and should be a rapid bowl before adding the lobster. Once the lobster has a bright red pigment it should be ready. I prefer to let it rest for 3 – 4 minutes outside of the boiling water in order to finish the cooking process. Then place crustacean in an ice cold water bath which will cool it down properly.
3. Once cooled it will be easier to crack the shell and pick the meat out. Once you have cleaned out all the meat from the shell, just make a rough chop with the lobster meat, this will keep the lobster in chunks which is more desirable when eating. 4. Chop some iceberg lettuce into small slivers which is called chiffonade, straw like cuts. Set in the bottom of the brioche bun. 5. Mix the lobster meat while lightly warm with the lemon aioli. Add a touch of salt and pepper making sure to not over season.
Lemon Aioli
• 3 cloves garlic, minced • 1.5 cup mayonnaise • 1 tbsp. fresh lemon juice • 1 tsp. lemon zest • 1 tbsp. fresh chives, minced • 1 tbsp. flat parsley, chopped fine • 1 tbsp. fresh dill, chopped fine • Salt and pepper to taste
Instructions: 1. In a small food processor combine the garlic and mayo. Grind until smooth. 2. Add lemon juice, dill, parsley, chives, and lemon zest. Pulse until well incorporated. 3. Put into container and refrigerate overnight. Best to do one day in advance *You may also use melted butter on your lobster roll which is also wonderful!
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