Hot Twin Lobster Rolls Recipe

Prepare lobster meat

If using live lobster: bring a large pot of salted water to a boil. Add lobsters and cook 8–10 minutes for 1 to 1¼ lb lobsters. Transfer to ice bath to stop cooking. Remove meat from claws, knuckles and tails; reserve shells if desired. If using pre-cooked lobster, ensure meat is chilled and shell removed. Pat lobster meat dry with paper towels and cut into 1-inch chunks.

Clarify and melt butter

In a small saucepan over low heat, gently melt the 8 tbsp unsalted butter. Keep it over very low heat so it becomes warm and just beginning to foam but does not brown; this will be used for butter-poaching the lobster.

Butter-poach the lobster

Heat a medium skillet over low to medium-low heat. Add about 4 tbsp of the melted butter to the pan and warm until it barely simmers. Add the lobster chunks and gently poach, turning once, 1–2 minutes just to warm through and coat in butter. Do not overcook. Remove lobster with a slotted spoon into a bowl, reserving poaching butter in the pan.

Finish lobster mixture

Add the remaining 4 tbsp melted butter to the warm lobster, stir in lemon juice, 1 tsp salt, 1 tsp pepper, and 2 tbsp chopped chives. Taste and adjust seasoning. Keep warm while you toast the rolls.

Toast potato rolls

Heat a separate skillet over medium heat. Spread 1 tbsp soft butter inside each split-top potato roll and 1 tsp on the outside tops. Place rolls buttered-side down in the skillet and toast until golden brown, about 1–2 minutes. Flip briefly to brown the outer top if desired. Remove and keep warm.

Assemble

Divide the butter-poached lobster evenly between the two toasted potato rolls, spooning some of the reserved warm butter over the lobster for sheen and richness. Sprinkle extra chopped chives on top. Serve immediately with coleslaw and fries.

Make dressing: in a medium bowl, whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1/2 tsp celery seed (if using), 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Combine slaw: add shredded green cabbage (2 cups), shredded red cabbage (1 cup) and grated carrot (1/2 cup) to a large bowl. Pour dressing over vegetables and toss until evenly coated. Taste and adjust salt and acidity. Chill in refrigerator at least 20 minutes to let flavors meld, or serve immediately if preferred.

Prep potatoes: if not already cut, cut russet potatoes into 1/4–1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch. Pat completely dry with towels; moisture will cause oil to spit.

Fry (two-step method): heat oil in a deep heavy pot or fryer to 325°F (160°C). Working in batches, fry potatoes for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry potatoes a second time for 2–3 minutes until golden brown and crisp. Drain on paper towels, then season immediately with 1 tsp salt and 1/4 tsp black pepper.

Alternative oven-bake method: toss cut fries with 1–2 tbsp oil and a pinch of salt and roast on a single layer at 425°F (220°C) for 25–30 minutes, turning once, until crisp and golden.

Plate: place each lobster roll on the plate with a generous scoop of coleslaw and a portion of fries. Add a lemon wedge alongside and garnish lobster rolls with extra chopped chives. Serve immediately while lobster and fries are hot.