3. Unique Lobster Rolls
Lobster rolls are a menu “must have” when it comes to New England. But with chefs getting a bit “ho-hum” over lobster rolls in their usual presentation, some are experimenting with ways to define their own unique mark on the iconic dish.
Tracy Chang, chef owner of Pagu, a Japanese tapas restaurant in Cambridge, Massachusetts, U.S.A. takes the lobster roll up a notch with a soft, pillow, jet-black roll infused with both squid ink and sake. And in the place of lettuce, she adds some Asian pear for a touch of sweetness. Soy alioli and avocado replace the usual mayo, leaving the only thing unchanged the lobster, always fresh and in-season from Boston.
Even in land-locked Sacramento California, chefs are getting creative with lobster rolls. Dane Blom, chef at Hawks Public House, has taken a round brioche roll and infused it with a generous splash of the ink, filling his roll with a creamy lobster mash, the perfect contrast in colors or stark white on black.
