Bryan Voltaggio’s makes his lobster rolls with a flavor-boosting soak

Bryan Voltaggio, the chef behind Voltaggio Brothers Steakhouse, Showroom, and Wye Oak Tavern, has taken his famous lobster rolls to new heights with a secret soak method. The secret lies in submerging the plump, juicy and tender yet firm lobster meat in the cooled cooking liquid, which infuses it with an extra burst of flavor while rinsing away any unwanted residue. This technique is captured in his cookbook "Home" and yields a rich, sweet, briny lobster meat perfect for the rolls.

To complement the lobster, Voltaggio prepares a Trinity Sauce, a blend of softened unsalted butter, finely chopped celery, green bell pepper, and green onion, simmered into a creamy sauce. He also creates an Our Bay Seasoning Blend, a mix of garlic powder, onion powder, paprika, thyme, black pepper, and salt, which gives the rolls their signature taste.

The lobster is cooked in a flavorful broth made of water, white vinegar, salt, and the proprietary Our Bay Seasoning, resulting in a tender and succulent creature ready for the soak. Once cool, the meat is carefully removed and macerated in the cooking liquid for 30 minutes, allowing the flavors to meld.

The lobster rolls are assembled by splitting hot dog buns, spreading unsalted butter on the inside, and then griddling them to achieve a crisp, golden-brown exterior. The lobster salad, composed of the macerated lobster meat, celery, fennel, Trinity Sauce, and lemon juice, is gently mixed to combine the flavors. The rolls are then filled with the lobster salad, topped with potato chips, and served immediately for a taste that is truly unforgettable.