Written by: FARE305 Editor • June 14, 2021• Eat + Drink

Chef Dewey Losasso’s Sardo Lobster Roll Just in Time for National Lobster Day on June 15

For The Lobster Salad

1 cup cooked lobster meat – all shells removed – Diced
2 Tbl Cooked Fava Beans – Chilled
2 Tbl Chopped Basil
2 Tbl Good Quality Red Wine Vinegar
4 Tbl Extra Virgin Olive Oil
1 Tsp Lobster Oil (simmer lobster shells with olive oil for 1 hour. Let sit in fridge overnight. Strain the shells from the oil the next day. Keep oil in fridge until ready to use.)
Salt and black pepper to taste

For the Chickpea Fritters (Panelle)

1 cup chickpea flour
Salt and black pepper to taste
1 Tbl chopped Italian Parsley
Olive Oil for pan frying

Method for Chickpea Fritters

Grease a rimmed sheet tray or your kitchen counter with olive oil.
Add the chickpea flour, 1 1/2 teaspoons salt, the pepper and 3 cups water to a medium saucepan set over medium heat and whisk until smooth. Cook, stirring constantly with a wooden spoon, until the mixture is very thick (almost like polenta); this should take around 10 minutes or so. Stir in the parsley. Spread the mixture smoothly in the sheet tray or spread evenly on your kitchen counter. Let cool until firm, about 1 hour.Heat 1/2 inch grapeseed oil in a heavy-bottomed high-sided skillet or Dutch oven until hot. Test the heat of the oil with the handle of a wooden spoon. Place the spoon into the oil and if it bubbles, the oil is ready. Cut the panelle into small triangles or thin strips. Fry in batches until lightly golden, about 2 minutes per side. Drain on a sheet tray lined with paper towels. Season with a touch more salt.

For the Long Strecci Bread or Baguette

1 ea 8 inch Strecci Bread. Split like a hot dog bun
1/4 cup grated Sardinian pecorino
1 tsp Lobster oil
3 ea chickpea fritter rectangles – pan fried
1/4 cup of herb salad (Mint, basil leaves – torn in a small bowl – tossed with 1 Tsp red wine vinegar, 2 tsp olive oil, salt, pepper)
1/2 tsp grated bottarga
The Lobster Salad from above recipe

To Assemble the Sandwich

Sprinkle the pecorino on the split bread, add the lobster salad on top, then the chickpea fritters, the herb salad, a drizzle of the lobster oil. Lastly, a dusting of the grated bottarga.

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