Chef Bryan Voltaggio shares a lobster roll recipe featuring a flavor-boosting soak

In his cookbook “Home,” chef Bryan Voltaglio provides a detailed lobster roll recipe that relies on a unique soaking technique. After boiling lobsters in a broth seasoned with vinegar, salt, and a proprietary Our Bay spice mix, he lets the meat rest in the cooled cooking liquid for thirty minutes to infuse additional briny sweetness. He then mixes the lobster with a Trinity Sauce made from mayonnaise, sriracha, soy and fish sauces, and fresh herbs, plus diced celery and fennel.

The mixture is placed in butter-toasted hot-dog buns and served with potato chips. The article also lists precise ingredient quantities and preparation steps, and notes that Voltaggio runs Voltaggio Brothers Steakhouse, Showroom, and Wye Oak Tavern at the Visitation Hotel in Maryland.