High Cotton Lobster Roll Recipe

If your lobster meat is refrigerated from cooked lobsters, pat dry with paper towels and cut large pieces into roughly 1" chunks. Keep chilled until assembly.

In a bowl, combine the lobster meat, diced celery, sliced green onion, and minced chives.

Add 1 tablespoon fresh lemon juice, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Gently fold to combine, being careful not to break up the lobster pieces. Chill while you prepare the aïoli and rolls.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon grated garlic until smooth.

Whisk in 1 teaspoon extra-virgin olive oil to add gloss and a touch of richness. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; taste and adjust acidity or salt as needed.

Refrigerate the aïoli for at least 10 minutes to let flavors meld. Reserve a few teaspoons for brushing/toasting if desired.

When ready to assemble, fold approximately 3 tablespoons of lemon aïoli into the chilled lobster mixture (adjust to taste) until lightly coated. Do not over-mix—the lobster should remain the star.

Split the brioche rolls along the top, keeping one side attached if possible to create the classic roll shape.

Heat a skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter on the cut interior of each roll (both top and bottom lightly), reserving extra if desired.

Toast the buttered cut sides in the skillet until golden brown and slightly crisp, about 1–2 minutes per side. Remove from heat.

Divide the lobster mixture evenly among the 4 toasted brioche rolls, mounding the lobster gently. Garnish with chopped parsley or extra chives and a light squeeze of lemon from the wedges.

Cut potatoes into even fries (about 1/3"–1/2" thickness). Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with towels.

Heat oil in a heavy pot or deep fryer to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of potato; it should bubble gently.

Blanch the fries in batches at 325°F for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let rest for 10 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels, immediately season with 1 teaspoon kosher salt and 1/4 teaspoon pepper, tossing to coat.

If pan-frying instead of deep frying, toss cut potatoes with 1–2 tablespoons oil and spread on a hot sheet pan; roast at 425°F (220°C) turning once until golden and crisp, 25–30 minutes.

Serve fries alongside lobster rolls while hot.