Classic Maine Lobster Roll; Asian Lobster Roll with Wasabi Mayonnaise; South American Lobster Roll with Corn & Chili Relish. These recipes were submitted for this year’s Lobster Chef of the Year competition by Finalist Kristian Burrin, Executive Chef of the Seasons of Stonington Restaurant.

image from Maine Lobster Promotion Council

Trio of Maine Lobster Rolls
Click here for WCSH6/207 video of Executive Chef Kristian Burrin, Seasons of Stonington Restaurant

Trio of Lobster Rolls
-Classic Maine Lobster Roll
-Asian Lobster Roll with Wasabi Mayonnaise
-South American Lobster Roll with Corn & Chili Relish

For this recipe you will need 24 ounces of cooked lobster meat which is around four 1 to 1.5 pound lobsters.

Classic Brioche lobster roll – Preparation Time 5-7 minutes
2 large broiche rolls
8 ounces cooked lobster meat
2 Tablespoons mayonnaise (homemade if you can)
Pinch of celery salt
Lemon zest to garnish
1 ounce melted butter

Chop the cooked lobster into ¼ inch pieces and mix with the mayonnaise adding the pinch of celery salt and set to the side. Melt the butter and brush the outside of the brioche roll and grill on medium heat till you have nice grill lines on all sides. Cut the brioche rolls in half and fill with 2 ounces of the lobster mayonnaise; place in the fridge till needed for plating.

Asian Lobster Roll  – Preparation Time 10-15 minutes

For this recipe you will need a fryer and a 1 inch diameter metal cylinder.

3 sheets spring roll pastry or egg roll wrappers
1 egg white beaten
8 ounces cooked lobster meat
3 Tablespoons mayonnaise
1 teaspoon sriracha chili sauce
1 Tablespoon chopped cilantro (save one leaf for garnish)
Juice & zest of ½ lime
1 teaspoon very finely chopped ginger
1 teaspoon ready made wasabi

Heat the fryer to 300º. Take your spring roll pastry and cut it in half, lay it out, and brush the whole sheet with the beaten egg white. Roll one half round the metal cylinder as tight as you can.

Place the cylinder in the fryer basket and cook till nice golden brown. Remove from the basket and place on kitchen towel. After 2-3 minutes, pick up the cylinder with a cloth and carefully remove fried pastry. Repeat the steps till all six pastries are fried, leaving them on the towel to drain.

Take 2 Tablespoons of mayonnaise and mix in the ginger, chili sauce, lime juice and zest, and cilantro. Chop the cooked lobster into very small pieces and mix into the mayo. Carefully fill the pastry cylinders and place in fridge till need.
To make the wasabi mayonnaise, take 1 Tablespoon of mayonnaise and mix together with the wasabi.

South American Lobster Roll – Preparation Time 25 minutes
1 large sheet of puff pastry
8 ounces cooked lobster meat
4 ounces grated Gruyère cheese grated (try to use a good imported aged one)
1 egg beaten for brushing
½ teaspoon cumin seeds
1 fresh corn cob
4 ounces cherry tomatoes cut into quarters
1 fresh red chili finely sliced (de-seeded if you don’t want it too hot)
1 Tablespoon dark brown sugar
1 Tablespoon red wine vinegar
1 Tablespoon finely chopped cilantro

Preheat oven to 350º, cut the puff pastry into four 3 inch by 4 inch rectangles, and lay out on a baking tray with parchment paper. Chop the lobster into ½ inch pieces and place in the middle of the pastry, then divide the grated cheese between them putting it on top of lobster.

Brush round the edge of the pastry with the egg and then fold over to make a roll, making sure that the join is together. Then turn over so the seam is on the bottom. Brush the top of the pastry with egg and let dry for a few minutes, then repeat the brushing and sprinkle the cumin seed over the top. Bake in the oven for 20 minutes till it is nice and golden brown.

To make the relish, cut the corn off the cob and place in small pan; add the cherry tomatoes, chili, sugar, and vinegar and bring to boil. When the relish has boiled, reduce the heat and simmer for around 10 minutes. Remove from the heat and cool. When it has cooled, add the chopped cilantro.

To plate the dish, place the classic lobster roll at one end of the plate, put some wasabi mayonnaise in the middle, and run a spoon through it to make a streak and place the Asian lobster rolls on top. At the other end of the plate, place the South American lobster roll and put some corn relish on the corners, then impress and enjoy!

Yields 4 servings.