Daniel Boulud’s Lobster Roll

Directions

Shred/Mince…

  • Carrot
  • Fennel Bulb
  • Red radish
  • Daikon
  • Celery (leaf, tender stalks & celeriac: aka the root)
  • 1.5 – 2 lbs. Lobster 1
  • Fresh Tarragon
  • Fresh Parsley
  • Fresh Chives
  • Add these at the end…
    • Cornichons/Gherkins (small sweet pickle)
    • Capers

And mix with…

  • Mayo
  • Tabasco
  • Dijon mustard
  • Salt
  • Optional Variants
    • Spanish: Add ~1tsp smoked paprika
    • Indian: Add ~1t garam masala or vadouvan (a French variant) to salad mix

To make as salad according to taste, then…

  • Place the mixture in buns that have been buttered and toasted.
  • Serve with Lemon wedge on side

This recipe is all about freshness of ingredients and one of the few times I’ll say that no, you may not slide by on dried herbs. Use. Fresh. Everything.

Love, Jimi

Notes

  • This is all very much to taste and preference, just taste and work it as you go. 
  • The finished salad consistency should be like coleslaw.
  • The two ingredients to add last and most carefully are the capers (acidic) and cornichons/gherkins (sweet).

Foot-Notes

  1. Langostine is a cost effective alternative, and most people can’t tell the difference. Good to know when you have to make this for 15+ people.

Reference

This is a recipe I saw Daniel Boulud make years ago, and I noted it as best I could. If you’re familiar with Rolls, you’ll notice this is considerably more involved. It would typically be a very simple buttered bun with lettuce and lobster.

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