A good lobster roll is hard to find but the more satisfying one is the kind you make yourself. Topped with crispy and seasoned fried potatoes, this recipe comes special from the innovative palette pleasers of Jon Shook and Vinny Dotolo from Son of a Gun in Los Angeles. Read more about their creative restaurant ventures here: Kitchen Takeover: Animal House.
Son of a Gun Lobster Rolls
|Calories:||370 per serving|
|Prep Time:||2 hrs|
|Cook Time:||1 hr 30 mins|
|Total Time:||3 hrs 30 mins|
- 2 1.5-2 poundlive lobsters
- 1/4 cupplus 1/2
- 6 cupsAioli base
- 5 tablespoonslemon juice
- 2 tablespoonsWorcestershire sauce
- 2 tablespoonsTabasco sauce
- 1 tablespoonchopped fresh chives
- 2 celery stalks, finely chopped
- 2 tablespoonsunsalted butter
- 4 brioche rolls, halved lengthwise but not all the way through
- Chopped chives
- 12 Russian banana fingerlings or small Yukon gold potatoes
Courtesy of Son of a Gun
1. Place the tip of a chef’s knife at the X where the lobster head meets the body. Using a
quick, strong motion, force the tip of the knife into the center of the X and slive down
through the lobster’s head and between its eyes (though the lobsters legs may still
be moving, the lobster is dead). Twist the tail off of the body (save the body to make
lobster stock if you like) and twist off the claws.
2. Fill a Dutch oven or stock pot with water and bring to a near boil (the water should
be at about 170 degrees F. Add the ¼ cup of salt and the lobster claws. Cook the
claws for 2 minutes, and then add the tails and cook for an additional 7 to 9 minutes
(7 minutes for 1.5 pound lobster; 9 minutes for 2 pound lobsters).
3. Drain the lobster pieces and, when cool enough to handle, use nutcrackers to break
open the shells. Remove the meat from the shell. If there is a visible dark vein on the
underside of the tail, pull it off and discard. Chop the claw and tail meat into small
chunks, and set aside to cool completely.
4. In a large bowl, whisk together the aioli base, lemon juice, Worcestershire sauce,
chives, the remaining ½ teaspoon of salt, and the Tabasco sauce. Add the celery and
the lobster meat and mix gently with the dressing. Chill for at least 30 minutes or up
to 2 hours.
5. Melt the butter in your cleaned and dried dutch oven (or large skillet) over medium
heat. Add the buns and roll them around to coat with butter, cooking until lightly
toasted on the outside. Spoon some lobster salad into each bun, garnish with chips
sticking out of the roll and sprinkle with chives.
Hot Tip: Once you cook your lobster, clean and cut it, its good to let it drain in the
fridge on dry paper towels for about 2 hours uncovered, changing the paper towels
once half way through. This helps to take any excess water off the lobster meat, so it
doesn’t water down the dressing.
1. Wash and scrub potatoes and slice paper thin on a Japanese mandolin.
2. Rinse all the starch out under cold running water until water runs clear. Take them out and pat dry.
3. Fry until golden brown in peanut oil at 275 degrees F in small batches. Remove and drain onto clean paper towels, season with salt and lightly sprinkle with Old Bay seasoning. You will have extra, enjoy for snacks!