Butter Poached Maine Lobster, Sea Urchin Mayo, Toast, Celery
This is my interpretation of another classic American dish, and another way to use all of the sea urchin roe that I had. The lobster roll was invented in Connecticut around the late 20's and was originally just lobster and butter on a hot dog roll. Since that point many different versions have come about. I think the most recognized one is that where the lobster is tossed with mayo and aromatics into a salad before being placed into the bun. That's the version I copped for this dish.
This is the same lobster I used in the bucatini dish only I allowed it to cool before mixing and serving it. I combined some of the uni with an egg, salt, pepper, lemon juice, sherry vinegar and grape seed oil and mixed it with a hand blender to make the mayo. I tossed the chunks of lobster meat in the mayo along with some finely diced shallot and celery.
I spooned some of the mayo onto the plate and placed a piece of toasted brioche on top of it. I put some of the lobster salad on top of this and garnished with some celery greens. Another example of lobster and sea urchin living in perfect harmony.
This is the same lobster I used in the bucatini dish only I allowed it to cool before mixing and serving it. I combined some of the uni with an egg, salt, pepper, lemon juice, sherry vinegar and grape seed oil and mixed it with a hand blender to make the mayo. I tossed the chunks of lobster meat in the mayo along with some finely diced shallot and celery.
I spooned some of the mayo onto the plate and placed a piece of toasted brioche on top of it. I put some of the lobster salad on top of this and garnished with some celery greens. Another example of lobster and sea urchin living in perfect harmony.