5.03.2010

Lobster Sliders...




A twist on a growing and tasty trend of bar bites...Lobster Sliders! These originated out of the necessity to conjure up a fun and playful, whimsy amuse for a gathering of foodies at our recent chef's table. We have dabbled in this realm before, and have come up with this. We start with a freshly proofed and baked "parker house" bun, seasoned and topped with a sprinkling of nigella seeds and sea salt. Then, a "dot" of ginger-soy aioli from a squeeze bottle, two slices of gently cooked(3.5 minutes for whole lobsters, then cooled) lobster, which is then adorned with a smattering of turbinado sugar and bruleed with the help of a blow torch. Over the lobster, comes a nice mound of american sturgeon caviar, a thinly shaved slice of fresh, tart champagne mango, a delicate shiso leaf for a fresh minty-licorice like note, a drizzle of lobster-vanilla oil, sea salt and the top of the bun skewered ever-so-carefully above. To top it off with it's proper accoutrement...we create a bond of taste with two slices of crispy fried lotus root "fries".

in the making...


a flight of sliders for five...

3 Comments:

Blogger rho said...

This comment has been removed by the author.

11:32:00 AM  
Blogger rho said...

Love the mini brioche. Heard you make them in house how. Cool!

11:33:00 AM  
Blogger cuisinier said...

Absolutely. Tasty sliders fro sure. It is kind of a paker house roll meets brioche with style.

9:37:00 PM  

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