Tips: Pat says you need to approach a lobster roll the way you approach a hamburger. Although lobster is pricey, you shouldn't fancy it up. You must use Pepperidge Farm hot dog buns and Hellmann’s mayo and not “wreck it with anything ancillary like dill”. Here’s how he made lobster rolls for four people (six rolls, we each had one and a half) along with my new fry method. For measurements and specifics, see the full recipes at the end of this section.

Bugs, aka Homarus americanus.

Bay leaves and lots of black peppercorns flavor the water the lobsters will steam in.

Once the lobsters are steamed, it’s time to get cracking. Here’s Patrick, preparing for the hard work ahead with Olly’s Insane Dirty Vodka Martini (see recipe below).

Getting the lobsters out of their shells (scissors help). Pat says the knuckle meat is the hardest to get out but worth it once all the meat is removed, as it’s the best.

The meat is then torn into bite-size pieces for the rolls.

Patrick slices the celery lengthwise into the thinnest ever pieces.

Butter is melted and added to the meat...

...along with the celery, mayo (Patrick uses Hellman’s only!), lemon zest, lemon juice, salt and pepper to taste. Combine.

Now, the rolls. Patrick chooses Pepperidge Farm hot dog buns for that soft, buttery goodness a perfect lobster roll needs.

After heating the buns in the oven to dry them out a bit, baste with some of the leftover melted better and toast them in a dry sauté pan.

Perfection.

Peel then slice. I like to cut my potatoes thick.

It takes a little effort to soak the potatoes and change the water once it gets cloudy, but soaking is essential to crispy fries that aren’t too starchy. I usually soak them for a good hour, changing the water three times.

The potatoes are steamed then dried really well (no moisture should remain) then fried then drained then cooled then finally fried again until crispy.

I like to serve them in an oversized coffee mug lined with parchment and salt them well.

A perfect summer meal. Serve with...

Our friend Oliver was around to whip up some insanely good martinis while we cooked. He lends us his recipe below.

ingredients
makes 1

• 2 ½ shots of ice-cold Grey Goose vodka (I always use the ratio of 5:1 of vodka:vermouth when making any martini gin or vodka)
• ½ shot dry vermouth (to taste, i.e. dry or wet)
• 4 teaspoons of olive brine (though I always ask how dirty they like it ;-)
• 3 large green olives

equipment

• martini glass, preferably straight from the freezer. If not, fill the glass with ice and then with water wait 2-3 minutes until cold
• atomizer for the vermouth - I coat the inside of the glass before I pour the martini in, as I think it makes the taste a little smoother. This step is not completely necessary in a dirty martini but in a normal one, I highly recommend you do this.
• cocktail shaker
• Hawthorne strainer
• fine strainer

preparation

1. Fill the shaker with ice nearly to the top.

2. Add all the ingredients. I prefer to stir my martinis for about 20-30 seconds but you can shake it (max 10 seconds), which is thought to blend the vodka and vermouth better but traditionally the shaking makes it a Bradford. Also, shaking adds air bubbles, hence the cloudy appearance, and dilutes the mix which freshens the taste.

3. Using the atomizer, coat the inside of the martini glass with vermouth.

4. Through the Hawthorne and fine strainer, pour the dirty Vodka martini into a frozen martini glass.

5. Add olives and serve immediately.

ingredients
makes 6

• four 1.5 lb lobsters
• 2 bay leaves
• 30 black peppercorns
• zest of 1 lemon
• juice of 1 lemon
• 2 tbsp melted butter
• 2 tbsp Hellman’s mayo
• celery, chopped as thin as possible lengthwise
• salt & pepper to taste
• 5 chives (about a teaspoon), finely chopped
• 6 Pepperidge Farm hot dog buns

preparation

1.Add 2 bay leaves and 30 black peppercorns to shallow water (about 2-3 inches deep) in a large pot. Add lobsters, cover and steam for 12-15 minutes, until bright orange/red.

2.Let cool to the touch, then bash ‘em open with the back of a sturdy knife. Remove all the meat.

3.Cut lobster into bite-size pieces and put in a mixing bowl. Add lemon zest, lemon juice, melted butter, mayo, celery, salt and pepper to taste. Combine.

4.Heat buns in the oven on 225° for 10 or so minutes to dry them out. Brush split buns with the remainder of the melted butter and toast them in a dry sauté pan, turning frequently until toasted.

5.Fill buns with meat and sprinkle with more chives and a squeeze of lemon if you fancy. Serve with fries.

ingredients
makes 4

• 4 large potatoes (russets or another floury potato work well, just nothing waxy)
• 8-10 cups vegetable oil
• salt

preparation

1.Peel then slice to your liking.

2.Soak potatoes for up to an hour changing the water about three times throughout when it gets cloudy.

3.Steam for 8 minutes in a steamer (a bamboo basket would work as well). Dry super well until potatoes are completely dry.

4.Then, fry in small batches in peanut oil at 160 degrees for four or so minutes. Take them out of the oil and let them cool. Drain on a grate on top of a bake sheet (I use one from Williams-Sonoma).

5.When they are all done and cool, turn up the oil to 190 degrees and fry again ‘til crispy.

6.Serve in an oversized coffee mug lined with parchment. Salt well.

...here’s a list of our favorite places for lobster rolls in Maine (where it all began), Boston, New York and LA.