Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lobster Rolls with Home-Fried Potato Chips

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Lobster Rolls with Home-Fried Potato Chips Empty Lobster Rolls with Home-Fried Potato Chips

    Post by Lobo Thu Aug 04, 2016 2:58 pm

    Lobster Rolls with Home-Fried Potato Chips Img1l
    Lobster Rolls with Home-Fried Potato Chips
    Lobster Rolls with Home-Fried Potato Chips Translucent

    Prep Time: 45 minutes
    Cook Time: 20 minutes
    Servings: 4
    A favorite in New England, lobster rolls are traditionally served in hot dog buns with potato chips alongside. Our crispy homemade chips are the perfect accompaniment.


    Ingredients:


    • 2 russet potatoes, each 8 to 10 oz.
    • 2 quarts canola oil
    • Kosher salt and freshly ground pepper, to taste
    • 1 lb. cooked lobster meat
    • 1/2 cup minced celery
    • 1/3 cup mayonnaise
    • 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

    Related Recipes


    Directions:

    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.

    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. Serves 4.
    Williams-Sonoma Kitchen.

      Current date/time is Thu Mar 28, 2024 8:13 am