CRU Oyster Bar’s casually stylish cuisine is an ode to the ocean, local farms, and the seasons, served in a beautiful setting on Nantucket Harbor.
Zircher takes her inspiration from her classical French training, her love of Mediterranean flavors, and family recipes in these 75 never-before-published recipes. With full-sized four-color images of the food and the island, the CRU Oyster Bar Nantucket Cookbook brings the vibrancy of Nantucket’s spectacular beauty to its pages.
Recipes featured in this cookbook include fluke meunière, lobster rools, harissa grilled tuna with leeks vinaigrette, and crispy fried oysters with radish rémoulade. There’s no shortage of lobster recipes with lobster tail, lobster bisque, lobster salad, and lobster cocktail. And dessert as well! Hazelnut shortbread with wild blackberry jam and vanilla and rum roasted plums with orange-scented pound cake. The cocktails are a draw of their own―both delicious and pretty, there are recipes for season-appropriate drinks that anyone can master.
A gorgeous tribute to the island―complete with sidebars with information only locals know―and to the gem that is CRU, the CRU Oyster Bar Nantucket Cookbook allows you to enjoy the flavors, places, and luxury of Nantucket every day of the year.
Makes 8 Lobster Rolls
Everyone needs to have a lobster roll when they visit Nantucket and I think ours is a beautiful representation of this New England classic: a warm, buttery toasted roll filled with super fresh lobster that we toss with lemon-spiked mayonnaise and fresh herbs.
Please feel free to substitute precooked lobster meat for this recipe. Many fishmongers sell it. Our homemade rolls really do this iconic dish justice, but if baking isn’t your thing, you can use store-bought split-top hot dog buns, sliced brioche, or challah bread. Whatever your choice, be sure to butter and lightly toast the bread.
4 (1½-pound) live lobsters
½ cup mayonnaise
2 lemons, zested and juiced
8 Homemade Rolls (recipe follows)
2 tablespoons coarsely chopped celery leaves (light green only)
1 tablespoon chopped fresh tarragon leaves (lightly chopped right before using)
1 tablespoon chopped fresh chives
Fill two large stockpots halfway with water and bring them to a boil over high heat. Once the water is rapidly boiling, add 2 lobsters to each pot, turn off the heat and cover the pots with their lids. After 30 minutes, drain the lobsters and let them cool completely on a baking sheet.
Split the lobster tail down the back using a pair of kitchen scissors; remove and discard the intestine. Using the kitchen scissors again, remove the meat from the lobster knuckles. each claw with a clean kitchen towel and crack them with the back of a chef’s knife. After removing all the meat from the shells, check itcarefully for pieces of shell. Cut the meat into bite-size pieces.
In a large bowl, mix the chopped lobster meat with the mayonnaise and lemon zest and juice. Cover and chill until ready to serve (the lobster salad can be stored in the refrigerator for 1 day).
Preheat a griddle or large (12-inch) skillet over medium heat. Make a 1-inch-deep slice in the tops of the rolls. Butter the sides of each roll and toast them lightly until golden on all sides. Watch closely so they don’t burn.
Divide the lobster salad among the toasted rolls and garnish with the chopped fresh
Makes 10 Rolls
This recipe makes ten rolls, which means you’ll have two extras to eat fresh out of the oven with butter.
4 teaspoons active dry yeast
1½ cups water, room temperature
3 ¼ cups all-purpose flour
¼ cup sugar
¼ cup vegetable oil or olive oil
1½ teaspoons kosher salt
1 egg beaten with 1 tablespoon water
In a large bowl, dissolve the yeast in the water. Add the flour, sugar, oil, and salt and combine with a rubber spatula. Once the dough comes together, turn it out onto a well-floured countertop and knead for a few minutes until the dough is smooth. Place the dough in a clean and lightly oiled bowl; cover with a clean kitchen towel and let the dough rise for 45 minutes or until doubled in size.
Turn the dough out onto the countertop again, this time with only a light dusting of flour. Divide the dough in half and then each half into 5portions. Roll each portion of dough into a 5-inch log. Place the logs on a baking sheet that has been rubbed with oil and lightly dusted with flour, side by side and barely touching. Cover the baking sheet with a clean kitchen towel and let the rolls rise for 25 to 30 minutes.
Preheat the oven to 400°F. With a pastry brush, paint the rolls lightly with the egg wash, being careful not to deflate the rolls. Bake the rolls for 12 to 15 minutes or until the tops are evenly golden brown. Transfer to a wire rack to cool completely.
Recipe reprinted with permission from St. Martin’s Griffin.