Sunday, August 28, 2011

Lobster Rolls and Fries

Lobster rolls are one of my all time favourites. There are many takes on how lobster rolls should be made. This is the recipe that I use to make my rolls. It is important to use top split hot dog rolls. Just butter them up and grill them until they are golden brown. I usually just use a frying pan to do this. The addition of fennel is somewhat different. It adds a nice little crunch and a very pleasant flavour.

As far as the fries be sure to always double fry your fries. For the first fry, I fry at low temperature for about 10 minutes. I then put them in the fridge for a few hours. The second fry is at high temperature for about 3-4 minutes or until they are golden brown. I use russet potatoes which I cut by hand. I leave the skin on for more flavour. Give these a try. I guarantee you will like them.

Lobster Rolls

1 tablespoon butter, softened
top split hot dog rolls
4 lettuce leaves
1 1/2 pounds cooked and cubed lobster meat
½ cup mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce
2 green onions, chopped
1 stalk celery, finely chopped
Salt and pepper to taste
1 pinch of fresh chives
½ cup chopped fennel


Remove lobster meat

Combine mayonnaise, mustard, green onions, celery, lime juice, hot sauce, and chives. Stir in olive oil and season with salt and pepper.

Combine lobster meat and fennel and toss with enough mayonnaise to moisten.

Place lettuce leaves in the rolls and heap with lobster mixture.


Habs said...

you call for both chervil and fennel in this recipe they are both very similar.Why would you use both?

The Arrogant Chef said...

@habs Thanks for picking that up. That was an error in the instructions.