Bryan Voltaggio’s makes his lobster rolls with a flavor-boosting soak
I’ve never been to Maine for a lobster roll, but the ones I’ve had in other places have been so good that I knew I needed to make one myself. This version is from my cookbook “Home” and is made with perfectly cooked lobster meat that is…
Bryan Voltaggio, a renowned chef, crafts his lobster rolls with a unique soaking method to enhance the taste. The secret lies in submerging the lobster meat in the cooled cooking liquid, which imbues the meat with an intensified flavor and removes any excess residue. This technique results in lobster meat that is plump, juicy, and tender yet firm and slightly chewy.
The recipe, featured in Voltaggio's cookbook "Home," calls for perfectly cooked lobster meat. The lobster is soaked in cooled cooking liquid, a step that not only enhances the flavor but also ensures that no residue remains. The dish is then served on hot dog buns that have been grilled to perfection, with potato chips offered as a side. This simple yet flavorful combination makes for a standout dish.
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