Avenue Restaurant's Signature Lobster Roll

Avenue Restaurant's Signature Lobster Roll
Staff Writer
Avenue Restaurant
Avenue's Lobster Roll

Avenue's lobster roll is not your average New England-style treat. Chef Dominique Filoni uses unlikely ingredients like oranges to create bright and exciting flavors that really stand out. 

8
Servings
640
Calories Per Serving
Deliver Ingredients

Notes

Chef Dominique Filoni is the executive chef at Avenue Restaurant in Long Branch, N.J. 

Ingredients

For the spicy mayonnaise

  • egg yolk
  • egg
  • 2  Teaspoons  red-wine vinegar
  • 1  Tablespoon  lemon juice
  • 1  Tablespoon  lime juice
  • 1  Tablespoon  Dijon mustard
  • 2  Cups  olive oil
  • 2  Tablespoons  Sriracha
  • 1/2  Tablespoon  chopped chives
  • 1/2  Tablespoon  chopped parsley
  • Salt and pepper, to taste

For the lobster roll

  • long brioche rolls, sliced halfway and toasted
  • 20  Ounces  cooked lobster meat
  • 3  Ounces  baby arugula
  • tomatoes, thinly sliced
  • orange, peeled and segmented, segments cut in half
  • 1  Tablespoon  chopped chives, plus extra for garnish
  • cherry tomatoes, sliced

Directions

For the spicy mayonnaise

In a glass bowl, whisk together the egg yolk and the dry ingredients. Combine the lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, and then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, or starts to emulsify. Start whisking less briskly and increase the oil flow to a constant, albeit thin, stream. Once half of the oil is whisked in, add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Add the Sriracha and herbs at the very end. Leave at room temperature for 1-2 hours then refrigerate for up to 1 week.
 

For the lobster roll

Place about 3 slices of the tomato and a small handful of the arugula on the bottom of each roll.

In a medium bowl, mix the lobster, spicy mayonnaise, chives, and the orange segments together, reserving a few of the segments for garnish. Place the mixture in the middle of the roll, top with the remaining orange segments and cherry tomatoes, and sprinkle with chives.
 

Nutritional Facts

Total Fat
57g
81%
Sugar
2g
2%
Saturated Fat
45g
100%
Cholesterol
66mg
22%
Carbohydrate, by difference
10g
8%
Protein
21g
46%
Vitamin A, RAE
22µg
3%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
18mg
2%
Choline, total
55mg
13%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
147mg
21%
Selenium, Se
14µg
25%
Sodium, Na
209mg
14%
Water
55g
2%
Zinc, Zn
2mg
25%

Restaurant Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Restaurant Cooking Tip

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.

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