Monday, June 17, 2013
Nothing beats a traditional lobster roll, but a few slices of avocado and scatter of micrograms adds creaminess and color. A modern twist on a classic.
I adore a classic lobster roll. Full stop. Yet as a culinary artist of sorts I revel in taking a traditional dish and bringing in new flavors and ingredients for a contemporary twist. Also, to be honest, I really didn’t have enough meat for a lobster-only sandwich. Which turned just fine, because this gorgeous lobster roll was born. With the addition of creamy sliced avocado, lemony mayo, and a sprinkle of microgreens, this version is just as ravishing as the classic with a prettier presentation to boot.
And, because I’ve already explained in some detail how to create the perfect classic lobster roll, alongside pitfalls you should avoid
to make it suck, today’s post simply showcases the beauty of my modern lobster roll in all its glory.
The only critical difference in this recipe compared to the classic, by the way (other than the avocado and greens), is to make sure you do include a nice squeeze of lemon, to your liking, and perhaps a little zest; a few fresh herbs could be added to the mix, too, if you like, especially if you can’t find microgreens.
That is one photogenic sandwich, right?
If you enjoy Homarus americanus as much as I, you can learn more about lobster here, courtesy of the Gourmet magazine archives and David Foster Wallace. You might also enjoy my recipes for a classic lobster roll, lobster bisque, lobster risotto, or soft lobster tacos with avocado cream and mango salsa.
For all of these dishes, meeting the meat is not required.
Learn more about food personality and health expert Dr. PK Newby here, or her experience as a nutrition scientist, professor, and consultant here. Or click here if you just want to ogle food porn featuring plant-based, globally inspired cooking.