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Lobster on Brioche with Potato Salad

Vignola
Sous Chef Kevin Heenan

Lobster on buttered Brioche with Boston Bibb lettuce, lemon- caper aioli, chives, extra virgin olive oil Serves 4

Ingredients

Sandwich

  • 2 - 1¼ lb. Maine lobsters (cooked, cleaned, and cooled)
  • 4 Brioche buns
  • 2 Tbl. Oakhurst butter
  • 1 Head of Boston bibb lettuce

Lemon Caper Aioli

  • 2 Eggs
  • 1 Tbsp. Dijon mustard
  • 1 cup 10% olive oil or vegetable oil
  • 1 Tbl. Capers
  • 1 Tbl. Garlic (minced)
  • 1 Lemon (juice & 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

  • ½ clove Garlic, minced
  • 1 cup Aioli (see recipe below)
  • ½ cup Oakhurst buttermilk
  • 1¼ tsp. Fennel pollen
  • 1 tsp. Salt
  • 1 tsp. Black pepper

Aioli

  • 2 Egg yolks
  • 1 tsp. Dijon mustard
  • 1 cup 10% olive oil or vegetable oil
  • 1 Tbsp. Lemon juice
  • 1 tsp. Smoked paprika
  • to taste Salt & pepper

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

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.

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364 Forest Avenue Portland, ME   04101