My Taste Club

RECIPE: Blue Blanc’s Lobster Roll

If you have your finger on the pulse of Dubai’s dining scene, you will know that Chef David Myers has opened no less than THREE outlets in the trendy Renaissance downtown hotel.

Bleu Blanc is a southern French farmhouse-inspired restaurant with an impressive wood-fired grill taking centre stage.

Known as thegypsy chef‘, American chef Myer’s stellar career includes numerous accolades, TV appearances and a global network of unique dining experiences, including the US, Japan, Singapore, Hong Kong and now Dubai.

This lobster roll recipe is one which defines his style well: simple, tasty and a little unusual.

For the first step, poaching a lobster, it might help to follow these instructions: find a court-boullion recipe here.
Learn how to simply poach a lobster, here.

It’s perhaps no surprise that the Bleu Blanc kitchen bakes charcoal brioche bread every day. At home, you can replace it with traditional brioche bread from your favourite bakery.

Preparation: 20-30 minutes

Serves: 1. Or 2, if served with a side salad


  • 2 live lobster
  • 1 shallot
  • 4 grammes saffron
  • 250 grammes cherry tomato
  • 1 organic egg
  • 1 tablespoon Dijon mustard
  • 1 cup olive oil
  • 1 clove garlic
  • 1 lemon
  • salt
  • pepper
  • charcoal brioche bread roll
  • fleur de sel


  • 1. Poach the lobster in a court-boullion (aromatic broth)
  • (see above).
  • 2. Collect all the lobster flesh out of its shell, and dice it.
  • 3. For the aioli, start an emulsion with the mustard and egg yolk. Add in the olive oil while whisking continuously. Watch this video for simple instructions:
  • 4. Season the aioli with crushed garlic, salt, pepper, saffron, and a squeeze of lemon.
  • 5. Slice open the roll, and warm it.
  • 6. Toss the lobster in aioli with chopped shallots, chives, and diced cherry tomato, keeping some aioli aside..
  • 7. Fill the roll with the lobster mixture and finish with a spoon of saffron aioli on the top, and a pinch of fleur de sel.

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