Roasted Maine Lobster Frites Recipe

Prepare lobsters: If live, place the lobster in the freezer for 15 minutes to sedate. Bring a large pot of heavily salted water to a rolling boil (use roughly 4–6 cups salt per gallon).

Cook lobster: Add the lobster to the boiling water headfirst and cook for 7–9 minutes for a 2-lb lobster until shell is bright red and meat registers about 135°F in the thickest part. Remove and transfer to an ice bath to stop cooking and cool enough to handle, about 3 minutes.

Halve and clean: Using a heavy chef’s knife or kitchen shears, split the lobster lengthwise. Remove tomalley if desired, crack and remove the claws and knuckles from the shell (reserve claw meat). Pat all meat dry with paper towels.

Make garlic crust: In a bowl, combine 4 tbsp softened butter, 2 tsp minced garlic, 1 cup panko, 2 tbsp chopped parsley, 1 tsp lemon zest, 1 tsp sea salt and 1 tsp black pepper. Mix until a spreadable paste forms. Add a drizzle of olive oil if mixture seems dry.

Assemble lobsters: Preheat oven broiler to high (or oven to 475°F/245°C for roasting). Place lobster halves shell-side down on a rimmed baking sheet lined with foil. Brush exposed meat lightly with olive oil or a little of the melted Chartreuse butter (reserve most for sauce). Mound the garlic-panko mixture evenly over the exposed meat and press lightly to adhere.

Roast: Broil or roast the topped lobster for 6–8 minutes, or until the crust is golden and internal lobster meat reaches 140°F. Watch carefully to avoid burning the breadcrumbs. Remove from oven and rest while you finish fries and sauce.

Make infused butter: In a small saucepan over medium-low heat, melt 6 tbsp unsalted butter. Add 1 tbsp minced shallot and sweat gently for 2 minutes until translucent but not browned.

Finish sauce: Remove saucepan from heat. Stir in 1 tbsp green Chartreuse, 1 tbsp chopped tarragon, 1 tsp lemon juice, 1 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning. Keep warm (do not boil once Chartreuse has been added so alcohol aroma remains).

Prep potatoes: Peel (optional) and cut the russets into 1/3–1/2-inch thick fries. Place cut fries in a large bowl of cold water and soak for at least 30 minutes or up to 2 hours to remove excess starch.

Par-cook (first fry): Drain and thoroughly dry fries on clean towels. Heat oil in a deep fryer or heavy pot to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Crisp (second fry): Increase oil temperature to 375°F (190°C). If using cornstarch, toss par-cooked fries lightly with 1 tbsp cornstarch for extra crispness before second fry. Fry in batches until golden and crisp, 2–3 minutes. Drain on a rack or paper towels and immediately season with 2 tsp fine sea salt and 1/2 tsp black pepper.

Rewarm sauce and lobster: Spoon some warm Chartreuse butter over the roasted lobster meat. Place remaining butter in a small ramekin for dipping.

Plate: Arrange a lobster half on each plate (or split one lobster between two plates if serving more people). Pile a generous portion of hand-cut fries alongside. Garnish fries with chopped chives and a light sprinkle of smoked paprika if using.

Serve: Add lemon wedges to the plate. Serve immediately so fries remain crisp and lobster is hot. Encourage diners to dip lobster meat and fries in the Chartreuse butter.