Flavor Trends, Strategies and Solutions for Menu Development
Lobster chunks, roasted potato, chipotle coleslaw, baon rouille, garlic, lemongrass, roll

By Flavor & The Menu
April 19, 2019

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Mark Peel

Global mash-ups continue to attract diners across the country. That’s certainly the case when it comes to the Thai Lobster Roll served at Prawn, a high-end seafood counter. Like the beloved New England lobster roll, Prawn’s iteration uses a soft roll and chunks of lobster, hooking guests with a familiar base.

But Executive Chef Mark Peel departs from the regional classic by adding roasted potato, spicy chipotle coleslaw, creamy bacon rouille, garlic and lemongrass, giving the classic sandwich bolder Southeast Asian flavors.

Diners go for the Thai take on this New England standard not just because it’s a novelty, but because its flavor profile works. “The flavor of lobster, garlic and lemongrass—all in a rich, spicy, creamy sauce—is a great combination,” says Peel. “People love it, and it’s one of our best-selling items.”

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