Truffled Maine Lobster Roll and Truffle White Cheddar Kettle Corn
Cook Time 🍳
Chef Jason and Chef Tyler
Learn to make the world’s best Truffle Lobster Rolls! This On-Demand class will teach you how to make a classic, buttery lobster rolls with Truffle Carpaccio, a squeeze of lemon, and fresh snipped chives!
With your purchase, you'll receive a pre-portioned ingredient kit, signature recipe, helpful tips and tricks, wine pairing suggestions, and special access to a master class-style video on cooking this dish from start to finish.
- 2 russet potatoes
- 2 ounces canola oil
- 1 bunch chives ❄
- 2 brioche buns
- 1 shallot
- 3 egg yolks ❄
- 1 tsp Champagne vinegar
- 1½ teaspoons Dijon mustard ❄
- 1 lemon
- 1 packet Balinese Truffle Salt
- 1 cup grapeseed oil
- 1 jar Truffle Carpaccio
- ½ pound cooked Maine lobster meat ❄
- 2 tablespoons unsalted butter❄
- Cutting board
- 2 medium mixing bowls
- Large saute pan
- Metal spoon
- Zester, box grater, or microplane
- Paper towel
- 2 foil-lined sheet trays
❄ Please keep refrigerated before class ❄
Mise En Place 🥄
How to Cook 🍳
Preheat your oven to 375F.
- Wash and cut the potato into quarters lengthwise, then slice each quarter to make 3 steak fries.
- Transfer to a mixing bowl along with half of the canola oil and a pinch of Balinese Truffle Salt. Toss to coat.
- Spray the lined sheet trays with pan spray. Line the steak fries on the trays, leaving space between each fry.
- Transfer to your oven to bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes in total.
- Slice the chives.
- Trim the sides of the brioche buns.
- Peel and finely mince the shallot.
- In a medium mixing bowl, whisk together the egg yolk, vinegar, mustard, shallot, and a pinch of Balinese Truffle Salt until frothy.
- Very slowly drizzle in the grapeseed oil, whisking continuously, to make the aioli.
- Chop half of the Truffle Carpaccio and whisk into the aioli. Taste and adjust the seasoning with Balinese Truffle Salt.
- Use paper towels to pat the lobster dry. Coarsely chop any large lobster pieces. Add the lobster meat to a separate mixing bowl and stir in the aioli to taste, reserving any extra aioli for future delicious meals. Zest in the lemon and a squeeze of lemon juice to taste. Add a couple pinches of the sliced chives, stir to combine, and set aside in your refrigerator.
- Heat a large saute pan over medium-low heat. Add the butter, and, once melted and foamy, add the brioche buns. Toast until GBD (Golden Brown & Delicious) on both sides.
- To plate, split the lobster salad evenly between the buns, top with the sliced chives and slices of Truffle Carpaccio alongside the . Drizzle with a squeeze of lemon to finish!!