Ct Lobster Roll Recipe

In a medium bowl combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and pepper. Whisk until smooth.

Add shredded green and red cabbage and grated carrot. Toss thoroughly to coat. Taste and adjust seasoning. Refrigerate while preparing the rest so flavors meld (at least 15 minutes).

If frying: cut potatoes into 3/8–1/2 inch fries and soak in cold water 20–30 minutes to remove starch; drain and pat dry. If oven-baking: toss cut fries with 1 tbs oil and bake at 425°F (220°C) on a single layer.

For frying: heat oil in a heavy pot to 325°F (160°C). Fry potatoes in batches until soft but not browned, about 4–5 minutes. Remove and drain on paper towels. Increase oil to 375°F (190°C) and refry until golden and crisp, 2–3 minutes. Drain.

While hot, toss fries with cornstarch (light dusting), Cajun seasoning and sea salt so seasoning adheres. Keep warm until serving.

Melt 4 tbs unsalted butter in a small skillet over medium-low heat. Add 1 tsp minced garlic and cook until fragrant, about 30 seconds (do not brown).

Stir in smoked paprika, 1/4 tsp Cajun seasoning and chopped parsley. Remove from heat and reserve. Keep about 1 tbs aside for finishing lobster if desired.

If your lobster meat is cold: gently warm 3 tbs unsalted butter with 2 tsp minced garlic in a skillet over low heat until butter melts and garlic becomes fragrant (30–45 seconds). Do not simmer—just warm to avoid overcooking lobster.

Add chopped lobster meat to the warm garlic butter and toss gently until lobster is warmed through, about 1–2 minutes. Stir in 1 tbs fresh lemon juice, 2 tsp chopped chives, 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Brush the interior and exterior cut sides of each split-top roll with the prepared garlic butter. Heat a skillet or griddle over medium heat. Toast rolls buttered-side down until golden brown and crisp, about 1–2 minutes. Turn briefly to toast the exterior if desired, another 20–30 seconds.

Divide the warmed lobster evenly among the 4 toasted rolls (about 4 oz per roll). If you reserved a small amount of garlic butter, drizzle a little over the lobster inside each roll for extra gloss and flavor.

Garnish each roll with a sprinkle of chopped chives and a light dusting of smoked paprika or extra Cajun seasoning if desired. Serve immediately with lemon wedges, Cajun fries and cole slaw on the side.