Doesn’t it look fantastic? I mean, I’m still drooling just looking at the pictures.
John has been really into deconstructed dishes lately because it’s such a fun and interesting way to take a staple and turn it on its head. It’s great because it gives you a chance to branch out and take the dish above and beyond instead of being trapped by the borders of tradition.
He’s also really into off-the-wall comfort foods, so when writing the 5 Rabbit menu, the two passions combined to create a not-so-traditional lobster roll that was seemingly simple (and I only say simple compared to our last pairing dish post) but definitely delicious.
We tried making homemade tortillas once before for our alligator tacos, but we made flour tortillas this time and they turned out much better. By infusing them with things like orange zest and pork belly, it added another dimension of flavor to the dish, which is something you don’t see enough in your average restaurant.
Sure, you might see a dish that puts all of those ingredients in, say, a taco… but in the tortilla? Even better. John’s taught me that when you enhance the accompaniments, you don’t have to work as hard to make the main component of the dish “pop” because the work’s already done for you.
For the ancho-brined avocado poached lobster:
1 tsp granulated garlic
¼ tsp Herbes de Provence
½ tsp onion powder
¼ tsp rice wine vinegar
¼ tsp Old Bay Seasoning
½ cup tomato juice
¼ cup water
1 Tbsp molasses
2 reconstituted ancho chiles, seeded and stemmed
2 cups raw lobster meat, chopped
2-3 cups avocado oil
Combine all of the ingredients (except for the lobster meat and oil) in a blender and puree until smooth. Mix with lobster meat and allow to sit overnight.
When ready, strain the excess marinade so you’re left with just the lobster meat (but don’t throw the marinade away yet). Fill a medium sized baking dish with the avocado oil and submerge the lobster, making sure it’s covered. Bake at 200 degrees for roughly an hour. Strain the excess oil and, using the leftover marinade, toss the lobster meat until just coated. Finally, saute over medium-high heat until the lobster is heated through.
For the cilantro honey lime remoulade:
¼ cup Greek yogurt
¾ cup mayo
1 Tbsp rice wine vinegar
2 tsp Texas Pete hot sauce
2 tsp Worcestershire
2 Tbsp honey
1 Tbsp sweet pickles, chopped
2 Tbsp cilantro, minced
1/8 to ¼ tsp salt
1 Tbsp lime zest
Juice of 1 lime
Mix everything in a bowl and allow to sit for at least 2 hours. You’ll be surprised how much that flavor opens up after sitting!
For the orange pork belly tortilla:
1 ½ cups flour
½ tsp salt
½ tsp baking powder
2 Tbsp bacon grease
½ cup warm water
1 Tbsp orange zest
1 Tbsp bacon, small diced
Mix your flour, salt, and baking powder together and transfer to either your KitchenAid or a food processor. Using the dough hook attachment, mix on medium speed and add the rest of your ingredients until well combined. Once a ball of dough starts to form, remove and divide the dough into approximately 8 small balls. On a floured surface, flatten the balls just a touch and then cover with a towel for 15-20 minutes. When the dough is ready, roll out each ball into 5 or 6-inch tortillas. Heat a non-stick pan or skillet and cook each tortilla for roughly one minute on each side.
To assemble, fill each tortilla with the lobster meat, the remoulade, and chiffonade romaine.
Note: when John was writing this dish, he was thinking of a very traditional lobster roll (aka, the kind that makes me homesick for New England), but after eating it, he really thought that it could use some pickled red onion. I take the blame on this one because I’m anti-onion and I think it’s starting to influence John (oops).