Here’s another meal that didn’t make the cut from my forthcoming ebook: I submit the Redd Lobster Club, available Sundays at Redd as a brunch-only item. This sandwich is a cool $27, which is what initially piqued my interest when I was researching brunch menus.
Redd’s Lobster Club is essentially a BLT with the addition of poached Maine lobster and lemon aioli. The sandwich itself features a fair amount of lobster, and the ingredients are sound, to be sure. However, I’m not wild about the use of crustless brioche, which seems almost too delicate for the task.
Whether on a burger or on a sandwich, I always feel like I have to race against brioche, trying to eat it before it becomes overly soggy. By the same token, I also have a general issue with shoestring fries, which despite being über-crispy, tend to lose their heat rather quickly. They’re just too thin to self-insulate, and they’re not very easy to eat, either.
All in all, I can’t say that I was disappointed, but having ordered the most expensive brunch item in all of Napa Valley, I had hoped for more of a home run. I’ll continue to champion Redd for its outstanding bar menu, which unfortunately falls outside the scope of my book.