Maine Lobster Rolls with Truffle Carpaccio
Chef Tyler
Rated 5.0 stars by 1 users
Category
Hors d'oeuvres
Cuisine
American
Author:
Chef Tyler
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
Hey everyone, Chef Tyler here! Today, we’re making irresistible Maine Lobster Rolls with a twist—Truffle Carpaccio. We’ll start by baking crispy steak fries seasoned with Balinese Truffle Salt. While those bake, we’ll whip up a zesty aioli and mix it with succulent Maine lobster meat. After chopping fresh chives and toasting buttery brioche buns to golden perfection, we’ll assemble the lobster rolls, adding a sprinkle of chives and slices of Truffle Carpaccio for that gourmet touch. A squeeze of lemon juice over the top and you’re set for a luxurious treat. Let’s get cooking and elevate your lobster roll game! 🦞🍋🧈
Ingredients
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2 russet potatoes
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2 ounces canola oil
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Balinese Truffle Salt, to taste
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Truffle Carpaccio
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1 bunch chives
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2 brioche buns
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1 shallot
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3 egg yolks
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1 tsp Champagne vinegar
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1½ teaspoons Dijon mustard
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1 cup grapeseed oil
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½ pound cooked Maine lobster meat
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1 lemon
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2 tablespoons unsalted butter
Mise en Place 🔪
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Cutting board
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Knife
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2 medium mixing bowls
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Large saute pan
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Metal spoon
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Zester, box grater, or microplane
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Paper towel
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Whisk
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2 foil-lined sheet trays
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 canola oil and a pinch of Balinese Truffle Salt. 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 Balinese Truffle Salt 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 Balinese Truffle Salt.
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!!