Deconstructed Lobster Roll
We are on board with anything Chef Andy Hay creates and this deconstructed lobster roll from our 2019 Culinary Guide is no exception. Delicious lobster combined with toasted brioche and home made potato chips elevate this dish to a whole new level.
|1, per person||Nova Scotia lobster|
|1 cup||vegetable stock|
|to taste||lemon juice|
|2 cups||fresh chives, chopped|
|10||large white onions, thinly sliced|
|1/2||loaf brioche bread, cubed|
- Add enough water to fill 1/8 of a large pot. Add sea salt.
- Bring water to a boil and steam lobsters for 20 minutes.
- Remove lobsters from pot and place in salted ice bath to stop cooking.
- Once lobsters are cooked, remove shells and place in fridge until ready to serve.
- Prior to serving, melt 2 cups of butter over low heat.
- Place lobster pieces in melted butter to bring up to temperature.
Onion Soubise (Yields 1L)
- In a pan over medium-low heat, cook sliced onion until soft and translucent.
- Slowly add stock throughout cooking process, making sure onions are always covered in 1 inch of stock.
- Once translucent, puree until smooth.
- Add small amounts of pan liquid to keep smooth and creamy texture.
- Pass through fine sieve to remove onion chunks.
- Add salt and lemon to taste.
- Combine chopped chives with olive oil until flavour and colour bleeds into oil.
- Strain through a cheesecloth.
- Using a mandolin, slice and soak in cold water for 1 hour to remove excess starch.
- Once soaked, dry potato between sheets of paper towel until liquid is absorbed. Potato should become white around the edges.
- Heat oil to 300-325F. Fry potato until bubbles no longer appear.
- Remove from oil. Salt to taste.
- In a pan over medium heat, toss bread and olive oil.
- Season with salt and toast until golden brown.
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