I don't usually make and eat lobster the way that most people do. Steaming or boiling them until they are completely cooked through, cracking open the claws and tail and dunking the meat in butter. It's hard to make lobster well this way. By the time the flesh is cooked through, it is left chewy and bland.
Instead, I've adopted the method that some of my favorite chefs use. You steam the lobsters just until the shell turns red, throw them in ice water to stop them from cooking and then remove the meat from the shell. At this point you can use many different methods to finish the par-cooked lobster. You can butter poach it, cook it sous vide, quickly sear it or finish it in a sauce.
I butter poached my lobster here and then chilled it until I was ready to use it. I tossed it in a white truffle mayo and stuffed it into a homemade hotdog roll. For the bread, I used the dinner roll recipe from the Joe Beef cookbook and formed the dough into tubes. The lobster is topped with thinly sliced red onion.
I served the roll with some fingerling potato chips dusted with a saffron salt and a lite slaw made from sliced apples, red onion and sunchokes.
Instead, I've adopted the method that some of my favorite chefs use. You steam the lobsters just until the shell turns red, throw them in ice water to stop them from cooking and then remove the meat from the shell. At this point you can use many different methods to finish the par-cooked lobster. You can butter poach it, cook it sous vide, quickly sear it or finish it in a sauce.
I butter poached my lobster here and then chilled it until I was ready to use it. I tossed it in a white truffle mayo and stuffed it into a homemade hotdog roll. For the bread, I used the dinner roll recipe from the Joe Beef cookbook and formed the dough into tubes. The lobster is topped with thinly sliced red onion.
I served the roll with some fingerling potato chips dusted with a saffron salt and a lite slaw made from sliced apples, red onion and sunchokes.