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Lobster Roll Panzanella

Lobster Roll Panzanella

This Lobster Roll Panzanella features golden croutons tossed in a tarragon-garlic butter, paired with chunks of lobster meat, and ribbons of shaved fennel dressed in a mayo-sambal oelek dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

Shaved Fennel
  • ½ bulb fennel fronds removed and reserved
  • 1 shallot halved and thinly sliced
  • 2 lime juiced
  • ½ tsp salt
Garlic Butter Tarragon Croutons
  • 3 hot dogs buns torn into bite-sized pieces
  • 2 tbsp salted butter melted
  • 3 cloves garlic minced
  • 2 tbsp fresh tarragon finely chopped
Lobster Roll Panzanella
  • 454g (1lb) cooked lobster meat**
  • 2 tbsp mayonnaise
  • 2 tsp sambal oelek
  • 1 tsp rice wine vinegar
  • 1 batch Shaved Fennel
  • 1 batch Garlic Butter Tarragon Croutons
  • Wood sorrel for sprinkling (optional)

Equipment

  • 1 mandolin
  • 1 Large baking sheet
  • 1 silicone mat

Method
 

  1. Preheat the oven to 350°F and line a baking sheet with a silicone mat. Set it aside. 
  2. Place the fennel in a bowl and add the shallots, lime juice, and salt. Toss to coat. Cover and chill until ready to use. 
  3. Place the hot dog bun pieces in a large bowl. Add the melted butter, garlic, and tarragon, and toss to coat. 
  4. Arrange the bread pieces on the prepared baking sheet and transfer them to the oven. Bake for 10-15 minutes or until golden. Set them aside to cool. 
  5. Place lobster meat in a large bowl; add mayo, sambal oelek, and rice wine vinegar. Stir to combine.
  6. Drain the fennel and add it to the bowl with the lobster meat. Add the croutons and toss to disperse.
  7. Line a platter with butter lettuce leaves and add the panzanella. Garnish with the reserved fennel fronds and additional tarragon or, if you have some in your garden, some wood sorrel. 

Notes

** I used claw meat, but you can use any combination of meat you wish.