Recipe a day
A Taste Down Lobster History: From Trash to a Rare Delicacy
Summer's almost over, which means it's time to eat all of the fresh lobster we can see before Labor Day.
But here's something you probably didn't know about lobsters. Before it was a gourmet delicacy at posh restaurants, lobsters were considered trash. Yes, that's right. Our most loved shellfish was once a throw-away food.
According to Business Insider, when European settlers were washed away on North American shores, lobsters were all over where they would pile up to 2 feet high on shores. Their bounty made them a precious source of sustenance during hard times—and gave them a nasty reputation as the poor man's protein.
During the Revolutionary War, lobsters were abundant that fishermen would toss them back in the water. To add, people didn't like eating them because they crawl on dirt which gave them a nasty reputation—a poor man's protein.
During the Colonial era, they were fed to prisoners, slaves, and servants. Some servants even had stipulations in their contracts to avoid lobster-heavy diets. Even after that, they were still plentiful. Others have used them as fertilizers because lobsters are too perishable. When lobsters die, there's a stomach enzyme that spreads into its body, making the meat go bad faster, and if eaten, it can make you sick. This is why lobsters are usually cooked alive.
But all that changed during the mid-1800s. Fresh lobster and canned lobsters became popular with people living in the country's center and tourists. Because of the new demand, it became a commodity, and prices began surging. When restaurants started serving them, lobsters became a delicacy that allowed wealthy personas to consume lobster and shellfish at unexpected premium rates—and we haven't slowed down since.
Since summer isn't over quite yet. Why not indulge your taste buds with some Lobster Rolls. Say goodbye to boring hot dogs and freezer-burned burgers and make the last day of summer more memorable with a Labor Day Lobster Roll Class! This On-Demand class will teach you how to make a classic lobster roll using the finest fresh lobster from the coast of Maine. So you can finally throw a late-summer lobster party no matter where you are!
And guess what we're doing a flash sale right about now!! With your purchase, you'll receive a printable recipe, a complete ingredient kit, helpful tips & tricks from the chef, wine pairing suggestions, and special access to a master class-style video on cooking this dish from start to finish. Sounds like a steal, right? So open that tab now add them to your cart!
Labor Day Lobster Rolls
- 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 lobster meat
- 2 tablespoons unsalted butter
- Cutting board
- 2 medium mixing bowls
- Large saute pan
- Zester, box grater, or microplane
- Paper towel
Mise en Place
- Slice the chives and set aside, covered with a damp paper towel.
- Trim the sides of the brioche buns.
- Peel and finely mince the shallot.
- Add 1 tablespoon of the minced shallot to a medium mixing bowl, along with the egg yolks, vinegar, and mustard. Zest in the lemon, add a pinch of Balinese Truffle Salt, and whisk to combine.
- Very slowly drizzle in the grapeseed oil, whisking continuously, to create the aioli.
- Chop half of the Truffle Carpaccio and stir into the aioli. Taste, and adjust the seasoning with the Balinese Truffle Salt and a squeeze of lemon.
- Add the lobster meat to a separate mixing bowl. Stir in the aioli to taste, reserving any extra aioli for future delicious meals.
- Heat a large saute pan over medium 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. Drizzle with a squeeze of lemon and enjoy a very happy Labor Day from all of us here at Truffle Shuffle!!!