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Lobster on Brioche w/Potato Salad

Lobster on Brioche w/Potato Salad

Description

Lobster on Brioche

Ingredients:

Ingredients

Sandwich

  • 2 lb. Maine lobsters (cooked, cleaned and cooled)
  • 4 brioche buns
  • 2 Tbsp butter
  • 1 head of Boston Bibb Lettuce

Lemon Caper Aioli

  • 2 eggs
  • 1 Tbsp Dijon mustard
  • 1 cup olive oil or vegetable oil
  • 1 Tbsp capers
  • 1 Tbsp garlic (minced)
  • 1 Lemon (juiced and zest)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp smoked paprika

Potato & Farm Turnip Salad

  • 9 fingerling potatoes (peeled & cleaned)
  • 1 Large turnip (peeled & cleaned)
  • 9 radishes (cleaned)

Creamy Garlic Dressing

  • clove garlic, minced
  • 1 cup Aioli (see recipe below)
  • cup Oakhurst buttermilk
  • 1 tsp Fennel fronds
  • 1 tsp salt
  • 1 tsp black pepper

Aioli

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 cup olive oil or vegetable oil
  • Lemon juice
  • 1 tsp smoked paprika
  • salt & pepper to taste

Preparation

Make both aiolis first. Add first two ingredients into food processor, slowly add the oil. Then add remaining ingredients.

For the Lobster Sandwich: Butter and grill brioche, set aside. Take washed bibb lettuce and place them on top of brioche. Dress all of the lobster meat in metal mixing bowl with lemon caper aioli. Place lobster on top of the bibb and place the top of the brioche bun on the top of the lobster. Garnish with chive and extra virgin olive oil.

Potato & Turnip salad: Cut peeled potatoes into 1-inch pieces, do same for turnips. Blanch potato and turnip until just tender. Let cool. Once potato and turnips are cooled, dress them with the creamy garlic dressing. Garnish with chive and extra virgin olive oil.

Yield: Serves 4

Author: Vignola Sous Chef Kevin Heenan