Avenue Restaurant's Signature Lobster Roll

Name: Avenue Restaurant's Signature Lobster Roll
Ingredients: 1 egg yolk; 1 egg; 2 teaspoon red-wine vinegar; 1 tablespoon lemon juice; 1 tablespoon lime juice; 1 tablespoon dijon mustard; 2 cup olive oil; 2 tablespoon sriracha; 1/2 tablespoon chopped chives; 1/2 tablespoon chopped parsley; salt and pepper, to taste; 8 long brioche rolls, sliced halfway and toasted; 20 ounce cooked lobster meat; 3 ounce baby arugula; 2 tomatoes, thinly sliced; 1 orange, peeled and segmented, segments cut in half; 1 tablespoon chopped chives, plus extra for garnish; 4 cherry tomatoes, sliced

Dominique Filoni|Aug. 22, 2012 10:15 am EST

4 (1 ratings)

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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.

Servings

8

Ingredients

1 egg yolk
1 egg
2 teaspoon red-wine vinegar
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon dijon mustard
2 cup olive oil
2 tablespoon sriracha
1/2 tablespoon chopped chives
1/2 tablespoon chopped parsley
salt and pepper, to taste
8 long brioche rolls, sliced halfway and toasted
20 ounce cooked lobster meat
3 ounce baby arugula
2 tomatoes, thinly sliced
1 orange, peeled and segmented, segments cut in half
1 tablespoon chopped chives, plus extra for garnish
4 cherry tomatoes, sliced

Directions

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.
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.