Lobster Roll with Truffle Fries

Lobster roll with truffle fries recipe is an indulgent meal perfect for special occasions or a gourmet twist on comfort food. The fresh, succulent lobster paired with the rich buttery roll is perfectly complemented by the earthy, savory flavor of truffle fries. Serve it with a cold drink, and enjoy this decadent treat!

Ingredients for Lobster Roll with Truffle Fries

• For the Lobster Rolls:
  • 1½ pounds cooked lobster meat (preferably fresh, but frozen works too)
  • 4 brioche or top-split hot dog buns
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons melted butter
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh chives, chopped (optional, for garnish)
  • Salt and pepper to taste
  • Butter for toasting the buns
  • Lemon wedges (for serving)
• For the Truffle Fries:
  • 4 large russet potatoes
  • 2-3 tablespoons truffle oil
  • 1 tablespoon grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Olive oil for frying

Prepare the Lobster Roll Filling

1. Chop the lobster meat into bite-sized pieces. You can use the tail, claw, and knuckle meat for the best texture and flavor.
2. In a medium bowl, combine the lobster meat, mayonnaise, lemon juice, and diced celery. Season with salt and pepper to taste.
3. Mix the ingredients gently until everything is well combined, ensuring the lobster remains the star of the dish. Taste and adjust seasoning if needed.
4. Cover the bowl and refrigerate for at least 15-30 minutes to allow the flavors to meld.

Prepare the Truffle Fries

1. Wash and peel the potatoes (you can leave the skin on for a rustic feel). Cut them into thin, even fries.
2. Soak the fries in cold water for about 30 minutes. This removes excess starch, resulting in crispier fries.
3. Drain the potatoes and pat them dry with a clean towel. It’s crucial that they are as dry as possible to prevent oil splatter during frying.
4. Heat the oil in a large pot or deep fryer to 350°F (175°C). You’ll need enough oil to submerge the fries.
5. Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Transfer the fries to a paper towel-lined tray to drain excess oil.
6. Once all the fries are cooked, place them in a large bowl. Drizzle with truffle oil, and toss them well to coat evenly.
7. Season with salt, pepper, and a sprinkle of grated Parmesan cheese (optional). Garnish with fresh chopped parsley for added flavor and color.

Toast the Buns

1. Heat a skillet over medium heat and add a small amount of butter to the pan.
2. Toast the buns in the butter, cut side down, until golden brown and crispy. This adds a rich texture to your lobster roll.

Assemble the Lobster Roll with Truffle Fries

1. Brush the inside of the toasted buns with a little melted butter for extra flavor.
2. Generously fill each bun with the chilled lobster mixture. You want to overstuff them with as much lobster as possible—don’t skimp!
3. Optionally, garnish with some fresh chives for a pop of color and brightness.

Serve

Serve your lobster rolls immediately, alongside a pile of crispy, golden truffle fries. Don’t forget the lemon wedges for squeezing over the rolls.

Tips for Perfect Lobster Rolls and Truffle Fries:

• Lobster Meat: For the best flavor, use fresh lobster meat from the tail and claws. If using frozen, make sure it’s properly thawed and drained.
• Buns: Top-split hot dog buns are traditional for lobster rolls, but brioche buns offer an extra layer of luxury.
• Fries: Soaking the fries in cold water before frying helps them get extra crispy. Truffle oil should be added after frying to retain its delicate flavor.
• Truffle Oil: Use high-quality truffle oil for the best results. A little goes a long way, so don’t overdo it.

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