Ne Lobster Roll Recipe

Prepare lobster meat

If lobster meat is chilled in large pieces, chop into 1/2-inch to 3/4-inch bite-sized chunks. Pat dry with paper towels to remove excess moisture. Place lobster in a medium mixing bowl.

Add mayonnaise, finely diced celery, chives, lemon juice, Dijon mustard, and optional shallot to the bowl with lobster. Gently fold ingredients together with a rubber spatula until lobster is evenly coated. Be careful not to overmix; you want distinct chunks.

Season the salad with Old Bay (or seafood seasoning), kosher salt, and black pepper. Taste and adjust seasoning, adding up to another 1/2 teaspoon mayonnaise if mixture seems dry. Cover and refrigerate for at least 20 minutes to let flavors meld; can be held up to 24 hours refrigerated.

About 10 minutes before serving, heat a large skillet or griddle over medium heat. Spread softened butter evenly on the insides and outer sides of each split-top bun.

Place buns butter-side down on the skillet and toast until golden brown, 1 to 2 minutes per side. Remove and keep warm.

Gently mound chilled lobster salad into each toasted bun (approximately 4 ounces lobster salad per bun). Finish with a squeeze of fresh lemon and a light sprinkle of chopped parsley. Serve immediately alongside Cajun fries and cole slaw.

Wash and peel (optional) the potatoes. Cut into 1/3-inch sticks for traditional fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then dry thoroughly with a clean towel or paper towels.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches, blanch the fries for 3 to 4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Return fries in batches and fry until golden and crisp, about 2 to 3 minutes. Drain on paper towels.

In a large bowl, toss hot fries with Cajun seasoning, paprika, garlic powder, and kosher salt so the spices adhere while fries are still hot. Serve immediately with the lobster rolls.

In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.

Add shredded cabbage and carrot to the dressing and toss until evenly coated. Chill for at least 15 minutes to allow flavors to meld. Taste and adjust salt or sugar before serving.