# Warm Buttered Lobster Rolls

American recipe from Chef Jason McKinney, about an hour, serves about 2.

The aioli should be thick enough to coat the lobster without making it heavy.

- Total time: about an hour (estimated)
- Hands-on: about 30 minutes
- Serves: about 2
- Level: Medium
- Cuisine: American
- Note: Includes 45 minutes of oven fries

## Ingredients

- 2 russet potatoes
- 2 ounces canola oil
- truffle salt or flaky sea salt, to taste
- 1 bunch chives
- 2 brioche buns
- 1 shallot
- 3 egg yolks
- 1 tsp Champagne vinegar
- 1½ teaspoons Dijon mustard
- 1 cup grapeseed oil
- ½ pound cooked Maine lobster meat
- 1 lemon
- 2 tablespoons unsalted butter

## Method

1. Preheat your oven to 375F. Wash and cut the potato into quarters lengthwise, then slice each quarter to make 3 steak fries.
2. Transfer to a mixing bowl along with half of the canola oil and a Pinch of truffle salt or flaky sea salt. Toss to coat. Spray the lined sheet trays with pan spray. Line the steak fries on the trays, leaving space between each fry.
3. Transfer to your oven to bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes in total. Slice the chives.
4. Trim the sides of the brioche buns. Peel and finely mince the shallot.
5. In a medium mixing bowl, whisk together the egg yolk, vinegar, mustard, shallot, and a Pinch of truffle salt or flaky sea salt until frothy. Very slowly drizzle in the grapeseed oil, whisking continuously, to make the aioli.
6. Chop half of the truffle carpaccio and whisk into the aioli. Taste and adjust the seasoning with truffle salt or flaky sea salt. Use paper towels to pat the lobster dry. Coarsely chop any large lobster pieces. Add the lobster meat to a separate mixing bowl and stir in the aioli to taste, reserving any extra aioli for future delicious meals. Zest in the lemon and a squeeze of lemon juice to taste. Add a couple pinches of the sliced chives, stir to combine, and set aside in your refrigerator.
7. Heat a large saute pan over medium-low heat. Add the butter, and, once melted and foamy, add the brioche buns. Toast until GBD (Golden Brown & Delicious) on both sides. To plate, split the lobster salad evenly between the buns, top with the sliced chives and slices of truffle carpaccio alongside the. Drizzle with a squeeze of lemon to finish!!

## Tools

- Cutting board
- Knife
- 2 medium mixing bowls
- Large saute pan
- Metal spoon
- Zester, box grater, or microplane
- Paper towel
- Whisk
- 2 foil-lined sheet trays

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/maine-lobster-rolls-with-truffle-carpaccio
By Chef Jason McKinney. Free to cook; please link the page when you share it.