Lobster rolls at GT Fish and Fish Bar: a comparison
Giuseppe Tentori (the chef-partner of GT Fish & Oyster) and Michael Kornick (the chef-owner of Fish Bar) have launched their seafood restaurants with an iconic New England sandwich on the menu. How unique could each sandwich be? Just ask the chefs.
Wed Apr 13 2011
Giuseppe Tentori of GT Fish & Oyster
“The lobster we get directly from Falmouth, Maine, three times a week [from a company] called Maine Lobster Exchange. We buy these lobsters called chix—that means they weigh one pound when they’re alive. Almost three-quarters of that lobster goes in one roll. We weigh it to make sure it’s enough meat to fill up the roll—six to eight ounces of meat.”
“The bread we buy from Labriola. We brush it with butter, and then we warm it up to give you a little crispy texture on the outside. The inside’s nice and warm but still soft.”
“We make the mayo ourselves. We make our own mustard in-house. It’s a beer mustard. We start with grainy mustard—the yellow and the black—and we add turmeric, mustard powder, [etc.]. It takes, like, a month to make it.”
“We don’t use celery salt; we just use celery. We take the celery, we cut it into a small dice, and we blanch them in water for, like, a minute, so it turns beautiful, nice and green, fresh and crispy. That’s all we do.”
“We take the mayo, mustard, celery and the basil, parsley and chives—all of those are chopped very fine—and the lobster chunks, and we mix them all together. So you have this beautiful lobster salad. After the bread is toasted, we put the lobster salad in the middle of the roll.”
“We use the shells to make lobster stock, so we can make lobster bisque and lobster broth for our gnocchi dish.”
$22 with fried onions at 531 N Wells St (312-929-3501, gtfishandoyster.wordpress.com).