Where t-shirts meet button downs and the saltiest of the town dock meets for beers, Swallow East is an immaculate balance of class and casual. With tapas as their specialty and Reggae Sundays as their staple, Swallow East has quickly become a go to hangout spot for locals and transplants alike. Whether you’re grabbing a drink after slaying fluke all day, or sitting down with the family to enjoy the timeless tapas, Swallow has a little something for everyone. Sort of like their chef, Ben Diederiks; a quiet and laid back cat with a passion for tasteful, simply presented, yet innovative dishes that everyone can appreciate.
We approached Chef Ben — a lifelong Montauk local with an appreciation for the freshest ingredients known to the East End — to give us a DIY recipe for you, and he wanted to give us something special. A dish that may take a little time to pull-off, but will blow your mind. Let’s just leave it at that, and let the recipe do the talking. Here is Chef Ben’s version of an East End classic — Montauk Brew Co. Battered Lobster Roll with Balsam Farms Fresh Kale Salad.
Ingredients:
The Fried Lobster Roll
- 1 Whole Local Lobster Tail Fried in Montauk Brew Co Batter
- 1 Brioche New England Roll
- Red Veined Sorrel Greens
- Homemade Bacon Aioli
- Fresh Kale Salad on the side
Chef Ben in his element. Photo: Swallow East
Where to Start:
Montauk Brew Co. Summer Ale Beer Batter
- 1 Cup All Purpose Flour
- 4 Teaspoons Cajun Seasoning
- 2 Teaspoons Kosher Salt
- ¾ Cup Montauk Summer Ale
- ¼ Cup Water
Directions:
- Mix all the dry ingredients together and sift with a fork.
- Add the beer and water and whisk until combined
- Reserve ¼ Cup of seasoned flour for dusting.
Bacon Aioli
- 1 Cup Minced Cooked Bacon
- 1 Cup Roasted Garlic
- 4 Large Egg Yolks
- Juice of 1 Lemon
- 2 Teaspoons Dijon Mustard
- ¼ Cup Extra Virgin Olive Oil
- ¾ Cup Vegetable Oil
- 1 Tablespoon Kosher Salt
Directions:
- Place 1 Cup of whole peeled garlic cloves with light drizzle of vegetable oil and roast in a 300 degree oven until soft, then add to a blender and blend till smooth.
- Add 4 Large egg yolks, 2 Teaspoons Dijon, Juice of 1 lemon, and 1 Tablespoon of salt to blender and start on low speed.
- Slowly drizzle in ¾ Cup of vegetable oil to the running blender until desired thickness is achieved.
- Pour into a mixing bowl and fold in 1 cup of minced bacon.
The Balsam Farm Fresh Kale Salad
- Baby Kale Mix (red Russian, Tuscan, and green baby kale)
- 1 ear corn
- 1 Cup Mixed Raspberries
- 1 White Peach
- Lovage
Directions:
Make the dressing below and toss the salad with above ingredients.
Balsam Farms Raspberry Vinaigrette
- 2 cups Fresh Raspberries
- ½ Cup Distilled White Vinegar
- 1 Cup Blended Oil
- 2 tablespoons Agave
- 2 Teaspoons Kosher Salt
Directions:
- Add Raspberries, Vinegar, Agave, and Salt to a blender
- Starting on a low setting blend ingredients until incorporated.
- Slowly turn up the speed and drizzle in oil until desired thickness is achieved.
Pull it all together:
Directions:
- Remove the lobster meat from the tail after cracking shell and cut into medium chunks.
- Dip in batter and dust lobster pieces in reserved seasoned flour
- Fry in 350 degree oil until golden brown. (Use an oil with a high smoking point such as vegetable oil)
- While lobster is frying toast brioche roll on both sides
- Stuff the roll with fried lobster pieces, bacon aioli and red veined sorrel.
- Place the kale salad beside the roll and add the mixed fruit on top.
- Enjoy and indulge
For more dishes from Chef Ben Diederiks, head down to Swallow East at 474 West Lake Dr in Montauk. Enjoy some of their signature tapas well into the fall, as they are one of the few restaurants supplying great food and good vibes this off season.
Photos by James Katsipis | CP
