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Lobster Roll

Yield: About 2 servings


  • 1 ½ pound Maine Lobster

  • Hot dog buns of your choice

  • Fresh cut French fries


Maine Lobster

Prep time: 25 minutes

Cooking time: 5 minutes


  • 1 1 ½ pound Maine Lobster

  • Kosher salt

  • ½ pound Plugra butter

  • 1 shallot, minced

  • 3 cloves garlic, minced

  • ¼ cup white wine

  • 2 sprigs fresh tarragon, chopped

  • 1 lemon, juiced


Bring a large saucepot with 1 gallon of water and 1 cup of Kosher salt to a boil. Hold the lobster flat on the cutting board with a finger on the tail to prevent it from curling upwards. Plunge the tip of a chef’s knife directly into the cross section of the top of the head of the lobster and cut thoroughly through the head. Make a small incision where the tail begins and twist the tail from the body. Use a towel to protect your hands from the sharp shell and break off the knuckles and claws from the body. Snap off the claws from the knuckles and reserve for cooking.

Start the cooking process with the tail and the larger claw. Place them in the boiling water for 1 minute. After 1 minute, place the smaller claw in the water. After one more minute, add the knuckles to the boiling water. At the end of one final minute, remove all of the lobster parts from the boiling water and allow them to cool to room temperature.

Use the techniques displayed in the video to remove the lobster from the shells and cut into small chunks! Heat 1 Tbs of the Plugra butter in a small saucepot over medium heat, and sweat the shallot and garlic with 1 Tbs of salt until translucent. Deglaze the pot with the white wine and reduce by half. Add the tarragon and lemon juice, bring to a boil, and whisk in the rest of the Plugra butter. Once the sauce is emulsified, lower the heat to low and add in the lobster meat. Taste for seasoning and set aside for plating.

Hot dog bun

Cook Time: 3 minutes


  • 1 Tbs Plugra butter

  • 2 hot dog buns



Heat a sauté pan over medium heat and add the Plugra butter. Toast both sides of the hot dog buns evenly golden brown.


French Fries


Prep time: 10 minutes

Cooking time: 7 minutes


  • 1 gallon canola or vegetable oil

  • 5 Russet potatoes, peeled, cut in batonnet, stored in water

  • Kosher salt


Bring a large saucepot with the oil up to 275° Fahrenheit. Dry the potatoes thoroughly and blanch in the oil for 2 ½ minutes. Lay the blanched potatoes on a plate and freeze.

Increase the temperature of the oil to 350° Fahrenheit and fry the blanched potatoes until crispy and golden brown. Remove the fries from the oil onto paper towels and season with Kosher salt.



Heat the lobster meat and distribute evenly in the toasted buns. Serve with the fries, ketchup, and mayonnaise!

Lobster Roll
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