The Lobster Roll
The price of New England lobster is currently the lowest it’s been in 30 years. To celebrate that fact while we rue the end of summer, we are making possibly the greatest sandwich ever: The lobster roll. I had my old dear friend (of 25 years) Patrick Keane and his wife Anne over so he could show me how to make his amazingly perfect lobster rolls. I made French fries to go with it.
Me & Patrick
A Step-by-Step Guide
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.
GP’s New French Fry Method
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.
My old dear friend (of 25 years) Patrick Keane shows us how to make his amazingly perfect lobster rolls.
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