Lobster rolls with potato chips

AT A GLANCE

  • Serves 4 people

  • 2 live lobsters (about 1kg each)
  • 1 celery stalk, thinly sliced
  • 2 tsp finely chopped chives, plus extra to serve
  • 30 gm butter, coarsely chopped
  • 4 brioche rolls, split
  •  
  • Lobster dressing
  • 300 gm (1 cup) whole-egg mayonnaise
  • 1 tbsp lemon juice
  • 2 1/2 tsp each Worcestershire sauce and Tabasco
  • 1 garlic clove, finely grated on a Microplane
  •  
  • Potato chips
  • 12 small bintje potatoes, scrubbed, thinly sliced on a mandolin
  • For deep-frying: vegetable oil
01   Place lobster in the freezer to render insensible (30 minutes), then split lengthways through the head. Bring a large saucepan of heavily salted water to the boil over high heat, add lobster and cook until just cooked through (15-20 minutes). Drain, then, when cool enough to handle, separate tail and head by twisting and pulling in opposite directions. Cut underside of tail down each side with kitchen scissors, lift out tail meat and discard intestinal tract. Coarsely chop tail, then spread on a tray lined with several layers of absorbent paper towel and refrigerate, changing paper occasionally, to drain excess liquid (2 hours).
02   Meanwhile, for lobster dressing, combine ingredients in a large bowl, season to taste and refrigerate until required.
03   Combine lobster, lobster dressing, celery and chives in a large bowl, season to taste and refrigerate for flavours to develop (30 minutes-2 hours).
04   Meanwhile, for potato chips, rinse potato in a colander under cold running water until water runs clear. Pat dry on absorbent paper. Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry potato in small batches, stirring occasionally, until crisp and golden (2-3 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste with salt.
05   To serve, melt butter in a large saucepan over medium heat, add brioche rolls and roll around to coat in butter and lightly toast. Spoon lobster mixture into rolls, top with a few chips, scatter with chives and serve with remaining chips.

Topics:

LOBSTER, AMERICAN, SANDWICH, SPRING, POTATOES, CHEFS' RECIPES, SNACK, BREAD, DRINK SUGGESTION

Recipe:

VINNY DOTOLO , JON SHOOK, ANIMAL AND SON OF A GUN, LOS ANGELES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR , EMMA KNOWLES

Drinking Suggestion:

A CLEAN, MINERAL-DRIVEN WHITE WINE WITH GREAT ACIDITY AND A HINT OF BODY, SUCH AS A SANCERRE OR A SIMPLE WHITE BURGUNDY. , suggested by HELEN JOHANNESEN

FEATURED IN

Nov 2011

Nov 2011

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