Notes about Recipes in this book

• The brown butter lobster roll: Eventide steamed bun, chives, lobster, brown butter

  • bernalgirl on September 11, 2023

    The brown butter vinaigrette and tip to tear the lobster meat really make this even if you don’t make the steamed buns. I look forward to trying the brown butter vinaigrette on crab, shrimp, and drizzled over grilled fish.

• Smoked tofu sandwich: onions rings, jalapeño mayonnaise

  • bernalgirl on November 12, 2023

    I’ve yet to make the sandwich but this smoked tofu is phenomenally good.

• Lobster stew: green curry, saltines

  • hibeez on December 18, 2023

    This recipe calls upon other recipes in the book, so plan ahead. You need to make curry paste, dashi, cook the lobsters, make lobster stock and confit mushrooms. Then you can assemble. That said, the flavors were savory and complex. Worth the effort? Yes. I made half a recipe and took some shortcuts - I used homemade curry paste that I had in the freezer - worked well. I also had some lobster stock in the freezer, and used that instead of water to add to some of the cooked shells and curry paste. I did not have golden mountain sauce, but subbed a bit of soy sauce. I did find it way too salty, and will have to adjust next time.

• Eventide steamed bun

  • hibeez on August 07, 2021

    dough took a long time to come together in mixer, but it eventually did. made half steamed buns and half burger buns since its the same recipe.

  • sydlikestocook on January 23, 2025

    I found that 1.7oz for a lobster roll bun was too small - I doubled and did 3.4 oz, like the hamburger bun recipe calls for

• Dashi

  • hibeez on December 18, 2023

    I made this for the Lobster stew. I found a "soft katsuobushi" but it was not smoked, so my dashi was missing that smokiness. I put a bit of smoked salt in to compensate. It was relatively easy to make and it did add a nice boost to the lobster stock. I made half a recipe, and will use the leftover in another soup.

• Coleslaw

  • bernalgirl on September 11, 2023

    There is a devestating typo in this recipe, calling for 2 tablespoons of salt in the dressing. Once that’s fixed (I went to 2 teaspoons since the cabbage is squeezed with salt before dressing), this is a delicious coleslaw that is right at home with a lobster roll or at any cookout. Also,tThe eggs in the ingredients list are for making homemade mayonnaise only (separate recipe), there are no eggs in the salad itself

• Celery gimlet

  • Jviney on June 30, 2021

    I've had a celery gimlet at this restaurant and it was sensational. At home, I think I'll tweak it next time. The apple cider vinegar stood out to me, I might even skip it next time or back it down. I may also wait until I have milder celery. A good start.