Lobster 'rolls Royce' Recipe

Cook, shell, and chill lobster

If starting with live Maine lobsters, steam or boil them in salted water until the shell is bright red and the meat is opaque, about 8-10 minutes for each 1-1.5 lb lobster. Remove meat from shells and cut into bite-sized pieces. Place on a tray and chill promptly in the refrigerator or an ice bath to reach a cold, firm texture, about 20-30 minutes.

Portion the chilled lobster meat into serving portions suitable for the plate (2-3 oz per person).

Whisk yolks with lemon and garlic

In a stainless steel bowl, whisk together egg yolks, lemon juice, and lemon zest with the minced garlic until smooth and pale.

Emulsify oils

Very slowly drizzle in the olive oil while whisking constantly to form a stable emulsion. Then gradually whisk in the neutral oil until the aioli is thick and glossy.

Season and chill

Season with salt and white pepper to taste. Adjust acidity if needed with a touch more lemon juice. Cover and refrigerate until service.

Prepare brioche fries

Slice brioche loaf into evenly sized batons about 1/4 inch thick. Pat dry with a clean towel to remove surface moisture.

Fry or toast

Heat neutral oil in a deep fryer or heavy pot to 350-375°F (175-190°C). Fry brioche batons in batches until golden and crisp, 2-4 minutes per batch. Drain on paper towels and season with sea salt and a light grind of black pepper.

Keep warm

Hold fries in a warm oven (around 200°F/93°C) if waiting for lobster; avoid over-crisping.

Smear a generous pool of lemon aioli on each plate or arrange in a small pool. Nestle or fan the chilled lobster meat over the aioli. Add a side of brioche fries, and garnish with a lemon wedge. Finish with a light touch of cracked black pepper. Serve immediately.