New England Inspired Menu Additions

Thursday, July 12, 2012 14:08

Deconstructed Lobster Rolls & More

By Casey Pukl

There’s no time like the summer to sit back, relax, and eat some amazingly fresh seafood. Whether you’re on the East Coast, West Coast, or somewhere in between, the summer is a great time to enjoy all that the sea has to offer! This week, Executive Chef Kristen Burman has taken full advantage of great ingredients and created two savory summer dishes for our menu!

Lobster RollĀ 
Shrimp & Scallop Mousseline, Baby Fennel, Saffron Aioli, Brioche Toast

Having spent 4 years in Boston, I’m a big fan of the traditional New England favorite, the lobster roll. However, I’m well aware that there are plenty of people out there who have no idea what this delicious roll of tender lobster is, and there are avid diners who have never experienced its amazing glory. Fortunately Burman is bringing a little piece of this East Coast tradition out to the West Coast.

“Traditionally, the lobster roll is made up of lobster and mayonnaise rolled up in a hot dog bun. Some people get a little crazy with it, but that’s the basic gist,” she explains.

The Anthology version is loosely translated into a decadent and somewhat deconstructed interpretation. Burman starts with a mixture of fresh shrimp and scallops pureed with a bit of egg white and heavy cream. Once the puree is smooth, it is added to some chopped freshly cooked lobster meat and chopped tarragon.

Next, Burman quenelles (poaches) the mix with spoons into simmering water. Once they simmer for a few minutes, the pieces are placed in a sheet pan to cool.

To plate the dish, Burman first blanches, then sautees baby fennel. She then sauces the plate with the saffron aioli, places the toasted brioche on the bottom, then tops with the quenelles and fennel.

Not only is the presentation stunning, but the flavors of this dish come together seamlessly.

Whole-Roasted Loup de MerĀ 
Caramelized shallots, Succotash, Heirloom Tomato Butter

In a word, this dish is stunning. Loup de Mer (also known as Mediterranean Seabass or “wolf of the sea”), has a pure white flesh with a great flaky texture. The texture and slight sweetness of the fish is greatly complemented by the succotash and heirloom tomato butter, and this dish is sure to be a star on the menu.

Burman starts preparing this dish by butterflying it, then stuffing it with a mixture of caramelized shallots and chopped thyme. She then ties the fish together with butcher’s twine.

The fish is pan roasted in the oven for a few minutes on each side until both sides are golden brown.

The succotash Burman makes is a mixture of fava beans, corn, black eyed peas, and cherry tomatoes. All of the ingredients are stewed together, then finished with a bit of lemon juice and fresh herbs. This is a lighter version of the traditional succotash which is typically stewed with bacon or some other pork product.

The whole dish is finished off with an heirloom tomato butter. The sauce is made by slowly cooking down crushed heirloom tomatoes with white wine, fresh basil, and thyme. Once the mixture is cooked down, it is pureed and finished with a bit of butter.



Be sure to come in and give these new menu additions a try! The Lobster Roll is available for lunch and dinner, while the Loup de Mer is offered during dinner service.