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Lobster Rolls with Home-Fried Potato Chips

A favorite in New England, lobster rolls are traditionally served in hot dog buns with potato chips alongside. Our crispy homemade chips are the perfect accompaniment.

Ingredients:

  • 2 russet potatoes, each 8 to 10 oz.
  • 2 quarts canola oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. cooked lobster meat
  • 1/2 cup minced celery
  • 1/3 cup mayonnaise (see related recipe at right)
  • 2 1/2 tsp. fresh lemon juice
  • 4 hot dog buns, split lengthwise about two-thirds
      through
  • Melted unsalted butter for brushing
  • Minced fresh chervil for garnish
  • Lemon wedges for garnish

Directions:

Using a mandoline, slice the potatoes paper-thin. Place in a bowl and add cold water to cover.

In a medium Dutch oven over medium heat, heat the oil to 300°F on a deep-frying thermometer. Drain the potatoes and dry thoroughly with paper towels. Working in batches, fry the potatoes until golden brown, 3 to 4 minutes. Using tongs, transfer the potatoes to a bowl and immediately toss with salt.

In a bowl, gently stir together the lobster meat, celery, mayonnaise, lemon juice, salt and pepper. Refrigerate until ready to serve.

Preheat a griddle over medium heat. Brush the outside surfaces of the hot dog buns with butter. Place the closed buns on the griddle and cook, turning once, until browned, 2 to 3 minutes per side. Transfer to a platter.

Open the buns and fill them with the lobster salad, dividing evenly. Garnish with chervil and lemon wedges. Serve with the potato chips. Serves 4.
Williams-Sonoma Kitchen.