Can we shrink a lobster roll into a bite? We started with the bread. We took Martin's potato bread and rolled it into thin sheets. We have explored this concept before as a crust for fish and as a tortilla variation. We trimmed the bread sheets into strips and brushed them heavily with melted butter.
We rolled the strips around cannoli molds.
We held the molds in place with spoons and baked the tubes for 10 minutes at 350°F.
When the bread was toasted we removed them from the oven and slid them off the tubes. We cooled them completely to give them a chance to crisp up.
We filled the tubes with king crab salad to test them out. The tubes were buttery and rich. They retained their crunch even after being filled for 30 minutes. Some of the tubes were overcooked and had a burnt toast finish. The bread was buttery but would benefit from additional seasonings. So we have a solid platform to build and improve upon. Lowering the cooking temperature a bit will allow us to eliminate the burnt bread. And flavoring the butter will allow us to impart additional seasoning. And if we went further and made our own flavored bread, the possibilities for expanding delicious expand exponentially.
May 23, 2005