Experience a refined lobster roll inspired by a world-class chef, featuring tender lobster meat tossed in a spicy tarragon mayo, served in toasted buns alongside golden, crispy waffle-cut fries seasoned to perfection.
Ingredients extracted via AI
lobsterhomemade mayonnaiseegg yolkmustardsaltgrapeseed or sunflower oilolive oillemon juiceThai Sriracha chili sauceOld Bay seasoningtomatotarragonlemon zestpotatoclarified butterkosher saltpotato rollbutter
Procedure generated via AI
Cook the lobster headfirst in boiling water for about 8 to 10 minutes until the shell turns bright red and the meat is tender and juicy.
Let the lobster cool in its shell, allowing residual heat to finish cooking the meat inside.
Make a spicy mayonnaise by whisking together two egg yolks, a little mustard, a pinch of salt, and a neutral oil such as grapeseed or sunflower, until you form a smooth emulsion.
Stir in a bit of olive oil for extra flavor, balance the richness with lemon juice, and season the mayo with Thai Sriracha chili sauce and Old Bay seasoning to taste.
Carefully remove the lobster meat from the shell, discard the digestive tract from the tail, and cut the lobster pieces into larger chunks. Also, pick meat from the claws and joints and chop into bite-sized pieces.
Combine the lobster meat with chopped tarragon leaves, lemon zest, diced tomatoes, and the prepared spicy mayonnaise to make the lobster salad.
Wash and dry the potatoes, then slice them thinly and alternately to create thick waffle-shaped fries.
Fry the potatoes in clarified butter (without milk solids) to achieve a crispy, golden-brown crust full of buttery flavor.
Season the fries with salt and a splash of vinegar to enhance their taste.
Toast or lightly fry the potato buns in butter until their edges are crispy but the interior remains soft.