Lobster Fries Recipe

Inspired by Surf Woburn

Time1h

Serves4

crispy fries, garlic butter, Maine lobster, lobster bisque, queso fresco

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cut and Soak Potatoes
Wash and peel the potatoes. Cut them into thin fries or sticks. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
2
Heat Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
3
Fry the Potatoes
Drain and pat dry the soaked potatoes. Carefully add them to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt while hot.

4
Melt Butter and Sauté Garlic
In a small saucepan over medium heat, melt the unsalted butter. Add minced garlic cloves and sauté until fragrant but not browned, about 1-2 minutes. Stir in chopped parsley.

5
Shred the Lobster
Remove the meat from the cooked Maine lobster and shred it into bite-sized pieces.

6
Plate the Fries
On a large serving platter, place a generous portion of crispy fries.
7
Add Garlic Butter
Drizzle the garlic butter over the fries, ensuring even coverage.
8
Top with Lobster
Evenly distribute the shredded lobster meat over the garlic buttered fries.
9
Add Lobster Bisque
Warm the lobster bisque and drizzle it over the top of the fries and lobster.
10
Finish with Queso Fresco
Sprinkle crumbled queso fresco over the entire dish for a creamy finish.