Lobster Roll Recipe

Prepare lobster meat

If lobster is not pre-cooked, steam or boil 1.25–1.5 lb live lobster until shells are bright red (about 8–12 minutes depending on size). Cool slightly, remove tail and claws, crack shells and extract meat. Cut meat into 1/2–1-inch chunks. Pat dry with paper towel to remove excess moisture.

In a bowl, combine 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon sea salt. Whisk until smooth.

Fold in the lobster chunks, 1 cup finely diced celery, and 2 tablespoons chopped chives. Taste and adjust seasoning with black pepper and additional salt or lemon if desired. If using, fold in 2 tablespoons finely chopped celery leaves or tarragon. Cover and chill for 15–30 minutes to let flavors marry (optional).

For a quick aioli: in a small bowl, combine 1 egg yolk and 1 teaspoon minced garlic. Whisk vigorously while slowly drizzling in 1 cup olive or neutral oil until mixture emulsifies and thickens into a mayonnaise-like aioli. Alternatively, use 1 cup store-bought mayonnaise and stir in garlic and 1 tablespoon lemon juice for a faster shortcut.

Once emulsified, whisk in 1 tablespoon fresh lemon juice, 1 teaspoon salt and 1/4 teaspoon white or black pepper. Taste and adjust seasoning. Refrigerate until ready to use. If you used raw egg and are concerned about food safety, use pasteurized egg yolk or the mayonnaise shortcut.

Heat a skillet over medium heat. Spread a thin layer of unsalted butter on the cut sides of 4 brioche rolls.

Toast the rolls butter-side down in the skillet until golden brown and crisp, about 2 minutes. Remove from heat.

Spread about 1 tablespoon of the prepared aioli inside each toasted roll (adjust to taste). Gently fill each roll with approximately 4 ounces (1/4 lb) of the chilled lobster salad, mounding slightly but not overstuffing.

Sprinkle a small pinch of chopped parsley over each roll if using and serve immediately with lemon wedges on the side.

Cut the peeled russet potatoes into “pavé” style: first slice into 1/2-inch thick slabs lengthwise, then cut those slabs into uniform 1/2-inch sticks so edges are square and fries look like small rectangular pavés. Rinse the cut potatoes under cold water until water runs clear to remove excess starch.

Pat the potatoes thoroughly dry with clean kitchen towels or paper towels. Dry potatoes fry crisper and reduce oil splatter.

Heat neutral frying oil in a heavy pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until oil shimmers but doesn't smoke. Fry the potatoes in batches for about 4–6 minutes per batch until they are softened and pale gold but not fully browned. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (190°C). Return the par-cooked fries to the hot oil in batches and fry until golden brown and crisp, about 2–3 minutes. Remove and drain on paper towels.

While still hot, toss the fries with 1 tablespoon olive oil, 1 teaspoon kosher salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. Serve immediately alongside the lobster rolls.