Lobster Frites Recipe

Prepare lobster

If lobster tails are frozen, thaw overnight in the refrigerator. Using kitchen shears, cut down the center of the top shell lengthwise to the tail, then carefully pry the shell open and lift the meat out, keeping it attached at the tail end. Rest the meat on top of the shell (butterfly). Pat dry with paper towels.

Season and baste

In a small bowl combine melted butter, olive oil, minced garlic, lemon juice, salt, pepper and smoked paprika. Brush half of the mixture evenly over the lobster meat.

Roast or broil

Preheat oven to 425°F (220°C) or position an oven rack 6–8 inches from the broiler. Place lobster tails on a rimmed baking sheet lined with foil, meat side up. Roast for 8–10 minutes (for 8–10 oz tails) until opaque and just cooked through, or broil 4–6 minutes watching carefully to avoid overcooking. Halfway through cooking, brush with remaining butter mixture. Internal temp should be ~140–145°F (60–63°C). Remove from oven and let rest 2 minutes before serving.

Prep potatoes

Cut potatoes into 1/3-inch sticks. Rinse in cold water until water runs clear to remove starch. Drain and soak in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator; this yields crisper fries. Drain and pat completely dry with towels.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool 10 minutes.

Second fry (crisp)

Increase oil temp to 375°F (190°C). Fry potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels. While still hot, toss fries with olive oil, chopped parsley, chopped thyme, garlic powder, kosher salt and black pepper so herbs and seasonings coat evenly.

Make shallot-tarragon reduction

In a small saucepan combine white wine vinegar, white wine (or water), and minced shallot. Simmer over medium heat until reduced to about 1 tablespoon. Remove from heat and stir in chopped tarragon and chervil/parsley. Let cool slightly.

Emulsify

Place egg yolks and Dijon mustard in a heatproof bowl set over (but not touching) simmering water (double boiler). Whisk constantly and add the slightly cooled reduction in a thin stream. Continue whisking until mixture thickens and becomes pale and ribbon-like.

Incorporate oil

Remove bowl from heat. Very slowly drizzle in neutral oil while whisking vigorously to form an emulsion (about 150 ml). If the sauce gets too thick, whisk in a teaspoon or two of warm water to loosen. Once emulsified, stir in lemon juice, salt and white pepper/cayenne to taste. Fold in a small amount (about 1 tsp) of extra chopped tarragon for the béarnaise flavor. Chill briefly if needed; the result should be a thick, aioli-like béarnaise.

Plate: Arrange a generous portion of herb fries on each plate. Place a lobster tail (meat side up) next to the fries. Spoon a dollop of béarnaise aioli alongside or lightly drizzle over the lobster if desired.

Garnish: Sprinkle lobster and fries with sea salt flakes and chopped chives or microgreens. Serve immediately with lemon wedges on the side for squeezing.

Notes: Ensure lobster is not overcooked — remove once opaque and firm. The fries are best served fresh and crisp. Leftover béarnaise can be refrigerated up to 2 days; gently rewarm to serve.