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slapfish
Written by Cathy Thomas on .

Andrew Gruel, chef and CEO of Slapfish Restaurant Group, knows what makes an irresistible lobster roll. His repertoire also includes a crab-spiked rendition dubbed Clobster Roll, a half New England lobster-half Dungeness crabmeat creation. It hoists the allure even higher.

Both versions let the cool, gentle sweetness of the shellfish shine through, the picked meat dressed in a mayo-sour cream mixture that boasts just-right acidity derived from fresh lemon juice and zest. More flavor bling is added with a smidgen of Sriracha hot sauce and Colman’s mustard, plus some snipped, fresh chives and Old Bay Seasoning. For crunchy contrast, the roll is butter-toasted until nicely browned and warm, and augmented with a judicious salad component. Crisp lettuce and sliced heirloom tomato snuggle in before the bun is liberally seafood stuffed.