Eat This Now: Driftwood’s Maine Lobster Roll

Posted on August 3rd, 2012 8:30am by Carol Shih
Filed under Eat This Now!, seafood, Sexy food

Maine lobster roll with truffle potato gaufrettes (photo by Kevin Hunter Marple)

As seen in our August 2012 issue.

Lobster salad: Fresh Maine lobster is poached, chilled, and broken into pieces. It is then mixed with an aioli fortified wtih shallot, fennel gherkins, parsley, tarragon, chervil, and chives.

Garnish: The roll is topped and the plate is garnished with tomato powder.

Bread: Brioche from Empire Baking Company is trimmed to size and toasted with clarified butter.

Gaufrettes: A mandoline is used to slice the thin gaufrettes (waffle chips). They are soaked in ice water overnight and fried at a low temperature until golden brown. Once out of the fryer, the chips are seasoned with fleur de sel and lightly sprayed with fresh truffle-infused oil to give them a slight truffle aroma.

4 comments

  1. Gotta say truffle oil chips and lobster with
    buttered brioche, too heavy and fussy for me.
    Not feeling it sorry.

    @ 5:21 pm on August 3, 2012

  2. Not much of a roll, more like a bread stick

    @ 8:15 pm on August 3, 2012

  3. They should have an amuse-bouche version of this

    @ 1:53 am on August 6, 2012

  4. @sliao, have you tried it? It’s the size of an amuse-bouche.

    @ 12:53 pm on August 6, 2012