PETITE
LOBSTER ROLL
Chef Manuel Trevino
INGREDIENTS
1 cull lobster diced meat
2 pieces split mini challah lobster rolls
American aioli
Mini split top brioche roll
Pickled fingerling chips
DIRECTIONS
FOR THE LOBSTER SALAD:
1 cull Lobster, blanched and shocked for 8
minutes, all meat removed from shell, small diced
1 cup Celery, small diced
1 cup American aioli
1 Tbsp ea. Chives, tarragon, and parsley, minced
Season to taste with salt, white pepper and
cayenne pepper
1) Mix the all ingredients together. Set aside and
keep chilled.
FOR THE PICKLED FINGERLING CHIPS
1 lb. Fingerling potatoes, sliced thin
Distilled white vinegar
4 cups Canola oil
1 Tbsp Sea salt
1 Tbsp Fresh dill
1 Tbsp Lemon zest
FOR THE AIOLI
1 cup Mayonaise
1 Tbsp Worcestershire Sauce
1 Tbsp Lemon zest
1 Tbsp Lemon juice
1 Tbsp ea. Chives, tarragon, and parsley,
minced
1) Combine all ingredients in a bowl and mix
well. Taste for seasoning.
PLATING
Toast the lobster rolls in butter. Divide lobster
salad into two even portions. Fill brioche
buns with the lobster salad and garnish with
fingerling chips.
1) Soak the fingerlings in half vinegar and water
overnight.
2) Drain, dry and fry in canola oil at 325° until
golden brown and crisp.
3) Toss in sea salt, dill and lemon zest.
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