Summer is winding down, which means I’m trying to savor all of my favorite summer foods like corn, tomatoes, berries, and of course lobster rolls. Always happy (and eager) to try new versions of classics, I was excited to learn that Chef Tim Labonte of BlueFin at The Portland Harbor Hotel in Portland, Maine, has created a new lobster roll recipe: his divine rendition, with thyme and crème fraiche (oh la la), is served in a homemade popover, which I think you’ll agree is the perfect container for this lobster roll recipe.
So before September hits, soak in these last days of summer with this lobster popover and perhaps a frozen lemonade, glass of wine or a Patron tequila cocktail. Or, better yet, take one last getaway and head to The Portland Harbor Hotel to taste this and other dishes from Chef Labonte’s creative seafood-focused menu. Either way, enjoy these last days of summer.
Lobster Popover with Thyme Dressing
By Executive Chef Tim Labonte
BlueFin at The Portland Harbor Hotel in Portland, Maine
For the Popovers
1 cup all purpose flour
1 cup warm milk
Pinch salt & pepper
Preheat oven to 400 degrees Fahrenheit. In a mixer whip eggs until double in volume.Mix in the warm milk followed by the flour. Strain the mix of any lumps that may have accumulated, add a pinch of salt + pepper. Pour batter into 4 wells of preheated popover pan; a bit more than ¾ full. Bake for 20-25 minutes or until fully risen to double in size and golden brown.
Preheat popover pan in oven set at 400 for 10-12 minutes. Grease popover pan with butter. Poke a small hole in the popover top as it comes from the oven to allow steam to vent out. This will help it retain its structure.
For the Lobster Salad
1 lb. Fresh Maine Lobster meat cut into generous size pieces
2 sprigs fresh thyme, chopped
2 oz. crème fraiche
Juice of ½ lemon
Salt & pepper to taste
Mix together all ingredients, refrigerate until serving.
Split popover in half lengthwise leaving a bit still attached to work as a hinge rather than having two halves. Place bib lettuce and lobster inside of popover, serve with a lemon wedge and your favorite pickle.