In collaboration with Luke's Lobster, Black Seed Bagels has introduced a limited-edition bagel sandwich that is made with lobster cream cheese, which will go on to become a permanent offering at the bagel shop. The elevated bagel sandwich pairs the tarragon lobster cream cheese with a Maine lobster knuckle and claw meat, plus celery salad. When working together to develop this sandwich, Luke's Lobster and Black Seed Bagels were going for a taste that would be simultaneously "tart, briny and crunchy."
This isn't the first time a specialty cream cheese from a collaboration has been added to Black Seed Bagels' menu—it currently also offers a black truffle cream cheese, which was created with Eleven Madison Park.
A growing interest in fermented foods, probiotics and avoiding the consumption of sugar has generated new interest in briny foods and beverages.
Limited-Edition Lobster Sandwiches
This Black Seed Bagels Collab Features Lobster Cream Cheese
Trend Themes
1. Limited-edition Bagel Sandwiches - Opportunity for bakeries and food establishments to collaborate with unique ingredients and flavors to create exclusive sandwich offerings.
2. Gourmet Cream Cheese Collaborations - Potential for cream cheese brands to partner with renowned chefs or specialty food brands to develop innovative and high-end cream cheese flavors.
3. Growing Demand for Briny Foods - Opportunity for food producers to create briny snacks, condiments, or beverages to cater to the increasing consumer interest in fermented and probiotic-rich options.
Industry Implications
1. Bakery - Bakeries can explore unique collaborations and ingredient combinations to create limited-edition sandwiches and attract customers seeking new and exciting flavors.
2. Cream Cheese Manufacturing - Cream cheese brands can seek partnerships with reputable chefs or specialty food brands to develop exclusive and gourmet cream cheese flavors, offering a premium product to consumers.
3. Food Production and Manufacturing - Food producers can tap into the growing demand for briny foods by developing a range of briny snacks, condiments, or beverages that are fermented and probiotic-rich.