Chef Julian Barsotti of Nonna went to New England this summer and ate lobster rolls. (Hmm, that sounds familiar.) He ate them in Maine, but more specifically in Nantucket, Mass. “I became kind of obsessed,” he says. “I really wanted serve a really great version of it here, hence the idea for lunch.” Oh, I buried the lead. Nonna is now open for lunch on Fridays only.
I’ll let chef Barsotti explain his version of the lobster roll.
Our version I think is very good, but worth noting, not authentic. We serve it on my grandmothers soft yeast rolls that are buttered and toasted in the wood oven. The mixture is steamed claws and knuckles (we use the tails for ravioli at dinner service), aioli, celery heart for crunchy texture, sea salt, fresh cracked black pepper, and a little a smoky pimenton. In addition to the lobster roll, we serve two other sandwiches: A slow roasted, thinly sliced porchetta sandwich with spicy broccoli rabe and jus and a braised Berkshire meatball sandwich with house-made mozzarella and Parmigiano Reggiano. All sandwiches are on housemade breads. We also have more familiar Nonna menu items available in concise and inexpensive form.
Be. There. Tomorrow.
