Lobster Frites Recipe

Prepare lobster

Bring a large pot of heavily salted water (about 4 quarts/liters) to a rolling boil. While water heats, place the live lobsters in the freezer for 10–15 minutes to sedate (optional but humane).

Once water is boiling, plunge each lobster headfirst into the pot. Cover and cook for 8–9 minutes for 1¼–1½ lb lobsters (add 1–2 minutes for larger). Cook until shell is bright red and tail is curled. Transfer lobsters to an ice bath for 2 minutes to stop cooking and cool slightly.

Using kitchen shears or a chef’s knife, split each lobster in half lengthwise. Remove tomalley if desired. Crack claws with a nutcracker or heavy knife and remove meat from claws, knuckles, and tail in large pieces. Keep shells for presentation if you like.

Finish with garlic butter

In a small skillet over medium heat, melt the butter. Add minced garlic and cook just until fragrant, about 30–45 seconds (do not brown). Remove from heat and stir in lemon juice, chopped parsley, salt, and pepper. Brush or spoon half the garlic butter over lobster meat. Reserve remaining butter for serving.

Prepare potatoes

Peel (optional) and cut potatoes into 1/3–1/2-inch (8–12 mm) sticks. Rinse in cold water until the water runs clear to remove surface starch. Soak the cut fries in a bowl of cold water for at least 30 minutes, up to 2 hours in the refrigerator.

Drain the potatoes and lay them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil spatter and soggy fries.

First fry (blanch)

Heat neutral oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until they are softened and just beginning to take color but still pale. Remove with a slotted spoon to a wire rack or paper towel-lined sheet. Let cool for 10–20 minutes. You can refrigerate at this point for up to an hour.

Second fry (crisp)

Raise the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until deep golden and crisp, about 2–4 minutes per batch. Transfer to a wire rack or paper towels and immediately season with fine sea salt and freshly ground black pepper. Keep warm in a 200°F (95°C) oven if needed until serving.

Make lemon-garlic aioli

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon zest, hot sauce (if using), chopped capers (optional), and chopped chives. Taste and adjust salt and lemon as desired. Chill until ready to serve.

Warm the reserved garlic butter briefly before serving (do not boil).

Plate: arrange lobster halves or picked lobster meat alongside a generous pile of hot frites. Spoon any extra garlic butter over the lobster and serve remaining butter and lemon wedges, plus the lemon-garlic aioli on the side for dipping. Garnish fries with additional chopped chives if desired.