Deconstructed Lobster Roll

LobsterServingThe first course of our Easter Sunday meal was something we dreamed up while sitting in the hot tub.  The hot, swirling waters of the spa seem to provide a great deal of inspiration, so we get in as often as we can, just in case there’s a “Eureka!” moment.

The basic idea was that we wanted to serve a small lobster course, evocative of the great lobster rolls you get in roadside stands and restaurants from Maine to Massachusetts.  From there, we moved to how to cook it (butter-poached) to what kind of platform to serve it on (a slaw).  After that, it was easy.

INGREDIENTS

10 oz lobster tail

2 sticks of butter

1 medium celery root, shredded

2 medium shallots, shredded

1 cup mayonnaise

2 tablespoons champagne vinegar

1 tablespoon Dijon mustard

1 tablespoon stone ground msutard

1/2 lemon, juiced

Fresh black pepper

POACHED LOBSTER

LobsterMedallionsWe decided to experiment by cutting the lobster tail into medallions while it was still frozen, hoping that it would be easier to work with.  It was slightly moreso, but not that much.  When put into the poaching liquid, it still curled up a bit.  Cutting it before cooking did have the benefit of getting more butter flavor into the meat.

Poaching the meat was a simple as letting the butter melt and dropping in the lobster medallions, cooking them (without letting the butter boil) until they were moderately firm and had lost all their translucence.  After taking the medallions out of the butter, we let them cool and stored them in the fridge.  We saved the butter for more poaching several days later.

CELERY ROOT REMOULADE

We made the remoulade just a few hours before serving.  After peeling the outer layer of the celery root and cleaning it, we cut it into thick slices that fit into the food processor.  We put the shredded blade in and pushed it through.  We then peeled the shallots and did the same with them.  We put all that into a bowl and tossed it with the lemon juice, leaving it to sit for about half an hour.

LobsterTrayWhile it was sitting, we mixed up the dressing by whisking together the remaining ingredients.  We then tossed the dressing and the celery root mixture together, coating evenly.

We had made fresh biscuits in the morning and used a small circular cutter on some of the extra dough to make the tops, setting them aside until we were ready to serve.

We used stemless martini glasses to serve, but nearly anything with that shape of bowl will do.  The wine was 2007 Zinck Pinot Blanc, from the Alsace.

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About sheldonmenery

Sheldon Menery is a self-taught food and wine aficionado who has circled the globe in search of the riches it has to offer. He's dined and drank at some of the best (and worst) places in the world. He's the former partner and Wine Director at The Butcher Block Gourmet Market and Wine Shop in Tampa, Florida. He's the second-best cook in his house, his wife Gretchyn (who is quite really a rocket scientist) easily taking top honors.
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2 Responses to Deconstructed Lobster Roll

  1. CodyB says:

    Deconstructing food as become one fad that I feel needs to pass really soon. It just seems like the “cool” thing to do in the food industry nowadays. It really has lost its luster and excitement in my opinion.

  2. Pingback: Drink the Allocation 2013 | Discoveries in Food and Wine

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