This lobster sandwich is served on a toasted croissant and is flavored with diced cucumber, tarragon, lemon zest, poppy seeds, mayonnaise, and whole-grain mustard. The tarragon adds a bright herbal anise-like flavor which unexpectedly goes well with lobster. Poppy seeds and seafood are an unexpected combination that works so well that David Chang specifically mentioned this flavor pairing in his Momofuku cookbook. Lobster and butter are also another great combination — this sandwich gets its butteriness from the croissant. This isn’t a traditional Maine-style lobster roll–that’s what makes it unique. Source: Modified “Boiled Lobster” from “The Art of Simple Food” by Alice Waters. We used “Crab Sandwich” from “Tartine Bread” by Chad Robertson as our recipe for the lobster sandwiches, but we left out the chervil that the recipe suggested, since it isn’t available in our markets.
If you buy shrimp with their heads and aren’t going to cook them whole, then you should make shrimp stock. You can also make shrimp stock with just the tail shells, if you don’t have the heads, though the stock will be less rich. Source: My own recipe, based on generic recipe available from many sources.
Roux is a mixture of fat and flour which is used to thicken gravy, sauces, and stews. The flour is mixed into hot fat and toasted until the raw flour taste disappears and the mixture is the desired color. There are several colors of roux that can be made: white, light brown (the color of honey), medium brown (a tan-brown leather color), dark red-brown (a mahogany color), and black. Many cuisines such as French, Italian, and Eastern European make roux but Cajun roux is unique because it is typically toasted until it is at least a deep brown color, which gives it a rich nutty flavor. Several colors of roux are used in Cajun cooking, such as medium brown, dark red-brown, and black*. Roux has less thickening power the more it is toasted; according to Wikipedia, a chocolate-colored roux has about one-fourth the thickening power by weight of a white-colored roux. Most sources suggest cooking roux at a low heat for a long time, however Paul Prudhomme’s method uses very high heat to quickly cook the roux …
The benefit of using the oven to cook this rice is that it frees up your stove to make other things, and you don’t need to watch it closely. Source: Heavily modified from “Basic Cooked Rice” from “Chef Paul Prudhomme’s Louisiana Kitchen” by Paul Prudhomme