Maine Lobster Rolls with Truffle Carpaccio
Chef Tyler
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
American
Author:
Chef Tyler
Servings
1-2
Prep Time
90 minutes
Cook Time
20 minutes
Hey everyone, Chef Tyler here! Elevate your culinary skills with my Maine Lobster Rolls with Truffle Carpaccio, featuring succulent Maine lobster mixed with a luxurious truffle aioli and served in perfectly toasted brioche buns. We’ll start by baking crispy steak fries. Meanwhile, we’ll prepare a creamy aioli infused with chopped Truffle Carpaccio and zest of fresh lemon. The lobster is mixed with this decadent aioli and served in buttery toasted brioche rolls, finished with a touch of fresh chives and Truffle Carpaccio slices. Serve this sophisticated dish for a touch of New England elegance at home. Enjoy! 🦞🍋🥖
Ingredients
- 2 russet potatoes
-
2 ounces olive oil
-
S&P Seasoning, to taste
- 1 bunch chives
- 2 brioche buns
- 1 shallot
- 3 egg yolks
- 1 tsp Champagne vinegar
- 1½ teaspoons Dijon mustard
- 1 cup grapeseed oil
- ½ pound cooked Maine lobster meat
- 1 lemon
- 2 tablespoons unsalted butter
- Cutting board
- Knife
- 2 medium mixing bowls
- Large saute pan
- Metal spoon
- Zester, box grater, or microplane
- Paper towel
- Whisk
- 2 foil-lined sheet trays
MISE EN PLACE 🔪
Directions
HOW TO COOK 🍳
Preheat your oven to 375F.
- Wash and cut the potato into quarters lengthwise, then slice each quarter to make 3 steak fries.
Transfer to a mixing bowl along with half of the olive oil and a pinch of S&P Seasoning. Toss to coat.
- Spray the lined sheet trays with pan spray. Line the steak fries on the trays, leaving space between each fry.
- Transfer to your oven to bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes in total.
- Slice the chives.
- Trim the sides of the brioche buns.
- Peel and finely mince the shallot.
In a medium mixing bowl, whisk together the egg yolk, vinegar, mustard, shallot, and a pinch of S&P Seasoning until frothy.
- Very slowly drizzle in the grapeseed oil, whisking continuously, to make the aioli.
Chop half of the Truffle Carpaccio and whisk into the aioli. Taste and adjust the seasoning with S&P Seasoning.
- Use paper towels to pat the lobster dry. Coarsely chop any large lobster pieces. Add the lobster meat to a separate mixing bowl and stir in the aioli to taste, reserving any extra aioli for future delicious meals. Zest in the lemon and a squeeze of lemon juice to taste. Add a couple pinches of the sliced chives, stir to combine, and set aside in your refrigerator.
- Heat a large saute pan over medium-low heat. Add the butter, and, once melted and foamy, add the brioche buns. Toast until GBD (Golden Brown & Delicious) on both sides.
- To plate, split the lobster salad evenly between the buns, top with the sliced chives and slices of Truffle Carpaccio alongside the . Drizzle with a squeeze of lemon to finish!!