East Coast Roll Recipe

Prep and Fry

Cut potatoes into 1/4–1/2-inch fries, rinse in cold water until water runs clear to remove starch, then dry thoroughly with a kitchen towel or paper towels.

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

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with Kosher salt (use the 1 tsp listed). Keep warm in a low oven (200°F / 95°C) while you finish the sandwiches.

In a medium bowl combine chopped lettuce, tomato, cucumber, and minced red onion.

Whisk together olive oil, red wine vinegar, 1/2 tsp Kosher salt and 1/4 tsp black pepper. Toss dressing with the chopped vegetables just before serving and set aside. (This yields a bright, lightly dressed side to accompany the roll.)

If lobster and shrimp are refrigerated, pat dry. In a large skillet over medium heat melt 6 tbs butter until foamy.

Add the lobster and shrimp to the skillet and gently warm, stirring once or twice, 1–2 minutes—just enough to heat through without overcooking.

Turn heat to low and stir in 2 tbs mayonnaise, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Kosher salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika (if using). Toss gently to coat the shellfish in the warm butter and sauce. Taste and adjust seasoning; keep warm off the direct heat.

Spread remaining 6 tbs butter in a thin layer on the cut sides of each split-top roll.

Heat a large griddle or heavy skillet over medium heat. Place rolls cut-side down and toast until golden brown and crisp, about 1–2 minutes. Remove and keep warm.

Divide the warm lobster and shrimp filling evenly among the four toasted rolls, mounding slightly. Sprinkle each portion with an even amount of the chopped chives (about 1/2 tbsp per roll).

Serve each East Coast Roll with a lemon wedge on the side for squeezing, a portion of the lil' chopped salad, and a generous handful of fries.