Lobster Rolls & Lobster Taco Salad With Rockin Lobster Bash Chefs, Ryan McCaskey & Mike Sheerin

August 2, 2017

Rockin’ Lobster Bash Chefs Ryan McCaskey of Acadia & Michael Sheerin of Rockit Bar & Grill are rocking lobster rolls and lobster taco salad with us live from the CBS Radio Culinary Kitchen. Find tickets for Rockin Lobster Bash here.

Spinach Bagel, Nori Cream Cheese, Smoked Salmon Spinach Bagel:
1 lb. 2 oz. 1 Tbl. 4 oz.
2 lb.
Flour, All Purpose Brown Sugar
Water, Tap

Spinach, Fresh, Blanched, Chopped
Remove after the 10 minutes and allow to rest before cutting.
Combine flour, sugar, water and salt in mixer
Mix on medium speed for 8 min and allow the dough to come together
As the dough becomes shiny add the spinach and continue to mix.
Remove from the mixer and knead the dough
Allow the dough to sit for 3 minutes
Cut into long strips and roll out
Form the bagels

Allow to sit for 10 minutes before blanching in salted water.
After the bagels are blanched place onto a baking tray and cook for 10 minutes at 450F
Nori Cream Cheese:
8 oz. 1 oz.

Cream Cheese Nori, Ground
Whip the cream cheese in a kitchen Aid on low to start then gradually increase the speed, until light and airy
Add nori and mix on low speed until completely incorporated
Reserve for later use
Smoked Cured Salmon:
5 lb.
1 lb. ` 1⁄2 lb.
Salmon, Fillets Brown Sugar Salt, Kosher
1) 2) 3) 4) 5) 6) 7) 8) 9)
Combine salt and sugar together
Rub fillets with mixture
Line a plastic container that can hold all the salmon with 1⁄2 the cure Place rubbed salmon on top of the cure
Cover salmon with remaining cure
Allow to sit for 18 to 24 hours
Rinse the salmon of the cure and pat dry
Slice very thin shingles of the salmon and place on wax paper Reserve for later use

1) Toast bagel
2) Spread cream cheese on bagel
3) Add cucumber or tomato if you like
4) Shingle salmon over it
5) Eat

Lobster Taco Salad: Cooking Lobsters: 1 ea.
1) Bring a large pot of water to boil
2) Drop lobsters in it
3) Turn heat off and allow to sit for 12 mins
4) Remove from the water after the 12 minutes and al;low to cool slightly
5) After lobsters cool, cut out of the shell and rinse in cool water
6) Cut into bite size pieces
7) Reserve in fridge for later use

Ranch Dressing:
1⁄2 C. 1⁄4 C. 1⁄4 C 1⁄4 C 1⁄4 oz. 1⁄4 oz. 1⁄8 oz. 1⁄4 oz. 1⁄4 oz. 1⁄8 oz. 1⁄4 oz. 1⁄4 oz. 1⁄8 oz.
Greek yogurt
Sour cream
Onion Powder
Garlic, Powder
Dill Seed, Ground Parsley, Chopped Fine Oregano, Chopped Fine Basil,Chopped Fine Chives, Sliced Fine Salt, Kosher
Black Pepper
1) Combine all ingredients thoroughly
2) Reseve
Salsa Roja:
2 lb. 8 oz. 2 oz. 1 ea. 1⁄8 oz. 2 oz.

Tomato, Beefsteak Onion, Diced, Large Garlic, Whole Habanero, Halved Salt, Kosher Canola Oil
Combine all ingredients and roast in an oven at 450F
Once charred remove from oven, and allow to cool completely Puree in a food processor until smooth
Reserve for combining with ranch dressing
Ranch Salsa Dressing:
8 oz. 3 oz.

6 oz. 1⁄2 oz. 1⁄2 oz. 1⁄2 oz. 4 ea. 1 ea.
2 oz. 1 ea.

Ranch Dressing Salsa Roja
Combine ingredients
Reserve for dressing the salad
Romaine Lettuce
Queso Fresco
Black Beans
Cherry Tomatoes, Quartered Cilantro Sprigs
Taco Bowl Ranch Salsa Lobster Meat
Combine Lettuce, Cheese, tomatoes, and black beans in a bowl Toss with dressing season with salt
Place into shell
Top salad with lobster
Add cilantro eat
until charred