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"Hunger is the best sauce in the world."--Cervantes

Lobster Rolls with Home-Fried Potato Chips Recipe

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This recipe for Lobster Rolls with Home-Fried Potato Chips is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. cooked lobster meat
1/2 cup minced celery
1/3 cup mayonnaise (I use Hellmann's)
2 1/2 tsp. fresh lemon juice
4 hot dog buns, split lengthwise about two-thirds
through
Melted unsalted butter for brushing
Minced fresh chervil for garnish
Lemon wedges for garnish

2 russet potatoes, each 8 to 10 oz.
2 quarts canola oil
Kosher salt and freshly ground pepper, to taste
Directions:
Directions:
In a bowl, gently stir together the lobster meat, celery, mayonnaise, lemon juice, salt and pepper. Refrigerate until ready to serve.

Preheat a griddle over medium heat. Brush the outside surfaces of the hot dog buns with butter. Place the closed buns on the griddle and cook, turning once, until browned, 2 to 3 minutes per side. Transfer to a platter.

Open the buns and fill them with the lobster salad, dividing evenly. Garnish with chervil and lemon wedges. Serve with the potato chips.

To make the Chips:
Using a mandoline, slice the potatoes paper-thin. Place in a bowl and add cold water to cover.

In a medium Dutch oven over medium heat, heat the oil to 300°F on a deep-frying thermometer. Drain the potatoes and dry thoroughly with paper towels. Working in batches, fry the potatoes until golden brown, 3 to 4 minutes. Using tongs, transfer the potatoes to a bowl and immediately toss with salt.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I put about a tsp of sugar into the lobster salad. These are really good, the flavor of the lobster doesn't get lost in this sauce.

 

 

 

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