We spent the past few days working with lobster. The roe is always a battleground for idea development. Since we had the smoker going, it went there first. After 45 minutes, we put it into the dehydrator. We felt the moderate heat of the dehydrator would cook and dry the roe. The roe became vibrantly red. It was a color red we had not witnessed in lobster roe before. It has us thinking that, like chicken eggs, the temperature we cook roe at is essential to the end result. The roe is moderately smoky with an ocean air flavor. As a base seasoning, it has transformed gnocchi. As an ice breaker for ideas, it has cleared a new path. Time to taste and explore the possibilities.
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