Lobster Rolls & Shoestring Fries

Memorial Day Weekend is for lovers…and lobster rolls!

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What you’ll need!

For the lobster rolls;

2 1 ½ lb lobsters

2 brioche hot dog buns

2 tbsp mayonnaise

1 tsp fresh chives

½ tsp tarragon

½ tsp fresh parsley

¼ cup melted butter

1 lemon

Salt

Pepper

For the shoestring fries;

3 large russet potatoes

4 cups olive oil

Salt

Pepper

Parsley

THEN;

1.For this recipe, I’m using fresh lobsters but frozen lobster meat can be used as a substitute. Place the lobsters in the freezer for 20-30 minutes.. Bring a large pot of water to a boil and place the chilled lobsters in it for 10 minutes.

2.Transfer lobsters to an ice bath. Once the lobsters are cooled, remove the shells and cut into small chunks. Combine together with mayonnaise, lemon, tarragon, parsley and chives. Season with salt and pepper as desired.

3.For the shoestring fries, peel the russet potatoes and slice into thin strips using either a knife or mandolin. Place the sliced potatoes into a bowl of cold water. After 10 minutes, remove the potatoes from the ice bath and place on paper towels to remove any excess water.

4.Add oil to a pot and bring it to 350F degrees then place in the sliced potatoes, one cup at a time. Fry until golden brown and use a spider strainer to mix + remove once done.

5.Combine the shoestring fries with salt, pepper and parsley as desired. 

6.Add butter to a frying pan and toast the brioche buns before adding in the lobster mixture. Serve with melted butter for dipping and the shoestring fries.

Watch the full recipe video here!