Lobster Roll Recipe

Make the lemon aioli first so flavors can meld. In a small bowl, combine 1/2 cup mayonnaise, 1/2 tsp grated garlic, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp sea salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust salt or lemon as needed. Refrigerate until assembling lobster salad.

Melt 4 tbsp unsalted butter in a small saucepan over low heat until fully melted and slightly shimmering but not browned. Keep warm on the lowest heat; add a squeeze of lemon to the butter just before serving if desired. Keep covered so it stays warm.

If lobster meat is cold from the refrigerator, let it sit 10 minutes to come closer to room temperature for best flavor. In a bowl combine 1 cup chopped cooked lobster meat, 1/4 cup lemon aioli (from previous step), 2 tbsp finely diced celery, 2 tbsp fines herbs, 1 tsp fresh lemon juice, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Gently fold the ingredients together with a rubber spatula — do not overmix; you want large chunks of lobster. Taste and adjust seasoning; add a bit more aioli or lemon if you prefer creamier or brighter flavor.

Heat a skillet or griddle over medium heat. Spread 1/2 tbsp butter on the cut inner faces of each split-top roll (about 1 tbsp total). Toast rolls butter-side down in the skillet until golden brown and crisp, about 1–2 minutes. Flip briefly if you want both sides slightly toasted, but classic lobster roll is toasted on the cut side only.

Place 2 bibb lettuce leaves inside each toasted roll to create a barrier and add crunch. Divide the lobster salad evenly between the 2 rolls (about 1/2 cup per roll). Spoon any remaining aioli from the bowl sparingly over the top if desired. Garnish with an extra 1 tsp fines herbs and serve with a lemon wedge and a small dish of warm drawn butter for dipping or drizzling.

Clark's Fries (fried)

If frying: heat 2 cups neutral oil in a deep fryer or heavy pot to 350°F (175°C). Pat 300 g fries dry. Fry in batches until golden and crisp, 3–4 minutes per batch (time varies by thickness). Drain on paper towels and immediately season with 1/2 tsp salt. Serve alongside rolls.

Clark's Fries (oven-roasted alternative)

If roasting: preheat oven to 425°F (220°C). Toss 300 g fries with 1 tbsp oil and a pinch of salt. Spread on a single layer and roast 20–30 minutes, turning once, until crisp and golden. Season and serve.

Slaw

If choosing slaw: toss 3 cups cole slaw mix with 1/2 cup slaw dressing until evenly coated. Adjust seasoning with salt to taste. Chill briefly or serve immediately alongside lobster roll.