Andrew Gruel, chef and CEO of Slapfish Restaurant Group, knows what makes an irresistible lobster roll.
His repertoire also includes a crab-spiked rendition dubbed a Clobster Roll, a half New England lobster-half Dungeness crabmeat creation. It hoists the allure even higher.
Have a look at this short video; see how chef makes it easy and delicious.
Thanks go to videographer/photographer, Curt Norris
Both versions let the cool, gentle sweetness of the shellfish shine through, the picked meat dressed in a mayo-sour cream mixture that boasts just-right acidity derived from fresh lemon juice and zest.
More flavor bling is added with a smidgen of Sriracha hot sauce and Colman’s mustard, plus some snipped fresh chives and Old Bay Seasoning. For crunchy contrast, the roll is butter toasted until nicely browned and warm, and augmented with a judicious salad component. Crisp lettuce and sliced heirloom tomato snuggle in before the bun is liberally seafood stuffed. On the international scene, the first Slapfish franchise has opened in Dubai, with a second due in November. American restaurants and shops are very popular in Dubai, especially in ginormous malls where everything from Cheesecake Factory to P.F. Chang’s share foot traffic with retailers such as Bloomingdale’s and Forever 21.
Slapfish Clobster Rolls
Yield: 4 servings
4 elongated top-split rolls (butter rolls, hot dog rolls, Hawaiian sweet rolls or baguettes)
For toasting bread: about 2 tablespoon softened butter
1/4 cup mayonnaise, see cook’s notes
1/4 cup sour cream
2 teaspoons Colman’s prepared mustard, or more to taste
1/2 to 1 teaspoon Sriracha hot sauce, or more to taste
1 lemon (minced zest and juice to taste)
2 tablespoon snipped chives
1 tablespoon Old Bay Seasoning
1/2 pound cooked, shelled, picked, chilled Dungeness crab
1/2 pound cooked, picked, shelled, chilled New England lobster
1 ripe, medium-large heirloom tomato, sliced
4 pieces lettuce, cleaned, drained, such as green leaf lettuce
Garnish: additional snipped chives and Old Bay Seasoning
Cook’s notes: Gruel says you can use all mayonnaise rather than half mayonnaise and half sour cream, if you prefer. He likes to use mayonnaise made with olive oil.
1. Brush the butter all over the rolls and surface of a large nonstick skillet. Toast on all sides using medium heat.
2. In medium bowl, combine mayonnaise, sour cream, mustard, Sriracha, zest, juice, chives and Old Bay Seasoning; stir to combine. Add seafood and stir to combine. Taste and adjust seasoning if needed. (Can be refrigerated at this point (well sealed), up to 24 hours. Taste before serving, adjusting seasoning if needed.
3. Pack toasted rolls with lettuce, tomato, and generous portion of seafood mixture. Garnish with chives and a small sprinkling of Old Bay Seasoning. Serve.
Source: Andrew Gruel, Slapfish
Here’s a quick tip from Melissa’s … lettuce wraps
My family loves these delicious lettuce wraps. Instead of ground pork, ground turkey comes to the party! They are flavor-boosted with 5-spice powder and hoisin sauce. Jicama, carrots and bell peppers bring added crunch.
Eat them like tacos!
Ground Turkey Lettuce Wraps
Yield: 4 to 6 servings
1/2 cup raw brown rice (I use Texmati long-grain brown rice)
2 heads of Bibb lettuce (Boston lettuce)
1 1/2 teaspoons Asian-style roasted sesame oil
1 pound ground turkey
1 tablespoon minced fresh ginger
1 large red or yellow bell pepper, cored, seeded, cut into narrow crosswise strips
1/2 cup peeled, finely diced jicama
1/2 cup low-sodium chicken broth
2 tablespoons hoisin sauce
1 teaspoon 5-spice powder
Garnish: shredded carrots and chopped fresh cilantro or fresh mint
1. Prepare rice according to package directions. Separate lettuce leaves; rinse in cold water and drain (I like to put them in a single layer on clean dish towels).
2. In a large deep skillet heat sesame oil on medium-high heat for 30 seconds. Add turkey and ginger; cook, breaking up meat with a spatula or sturdy spoon, until meat is cooked through about 5 minutes. Add rice, bell pepper, jicama, broth, hoisin sauce, and 5-spice powder. Cook, stirring occasionally, until broth is almost evaporated and vegetables are heated through. Place lettuce “cups” in single layer on a platter. Spoon filling onto lettuce; top with shredded carrots and cilantro or mint. Serve.