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Open-Faced Lobster Roll with Orange-Chive Crème Fraiche and Caviar

Chef Kelly Cahoon
Servings

6 to 8

Prep Time

15 minutes

Cook Time

40 minutes

Category

Seafood

Traditional lobster rolls surround the luxurious crustacean with humble but flavorful ingredients. Chef Cahoon uses her "extra extra" culinary style to make a lobster roll that embraces its extravagant side. A thick, grilled slice of Texas toast is topped with a tangy and fresh base of orange-chive crème fraîche, covered with a blanket of micro greens, piled high with fresh lobster, and finished with a touch of caviar.

Ingredients

  • 1 package of Snake River Farms Maine lobster tails
  • 4 slices Texas toast
  • 1/2 cup crème fraiche
  • 1 orange, zested and juiced
  • 1/4 cup fresh chives, chopped
  • Flake salt and pepper
  • 1/2 cup microgreens
  • 1 tablespoon caviar

Directions

  1. To prep the lobsters, cut straight down the middle of the shell all the way to the fin. Open the shell to reveal the meat. Set aside.
  2. Bring a large stockpot of salted water to a boil.
  3. Reduce heat slightly, keeping the water at a gentle boil. Add the lobster tails, and boil until they are bright red and their meat turns white and tender. Each tail should take about 6 to 8 minutes. Do not overcook.