By 300 Sandwiches
I asked E what sort of sandwich he wanted today, another 95 degrees, humid as a steam room day. “Lobster roll,” he mused. “Ambitious,” I groaned.
He even went through the trouble of finding me a recipe from our favorite Manhattan seafood shack, Pearl Oyster Bar, for me to try out.
I wanted to do something summery with the meal, but not traditional store bought chips or potato salad. Ooh! homemade potato chips! Sweet potato chips! “In DUCK FAT!” E declared.
See, E is about as serious about duck fat as I am about Nutella. He shipped an entire casserole dish of solid duck fat that he’d collected from a duck he roasted TWO YEARS AGO from his apartment to ours when we moved in. The fat was more carefully packed than some of his computer equipment. Now, it sits on a shelf in our refrigerator. “It never goes bad!” he declared with pride.
We got our lobster from the Lobster Place in Chelsea Market, where they sell damn near every single shellfish known to man. They also saved us 10 minutes of cooking time by steaming the lobster for us right there in the store. All we had to do was pull the succulent meat out of the shell, throw it into a bowl with some mayo, celery, and seasonings, and throw that into a toasty hot dog roll.
We cooked the potato chips first. E was excited to pitch in. He likes to fry things. In duck fat, of course. We put about a half a potatoes worth of both a regular Idaho russet and a sweet potato in heated up duck fat. We seasoned the fries with kosher salt and rosemary.
After those were cooked, we served up both together with a glass of Chardonnay. It was a perfect meal to reunite us after a weekend apart.
2 pounds lobster meat, cubed
1/3 cup mayonnaise
2 tablespoons lemon juice
1/3 cup celery, chopped
1 teaspoon pepper
1/2 teaspoon salt
Old Bay Seasoning, to taste (but since it should taste good, I recommend a healthy portion)
2 hot dog buns
2 tablespoons butterPotato chips:
one sweet potato
one regular potato
kosher salt and rosemary to taste
Using cooked lobster meat from steamed fresh lobster, cube the meat into 1 cube inch or smaller pieces. Mix in mayo, celery, lemon juice, salt, pepper and Old Bay seasoning. Mix until lobster meat is all covered in seasoned mayo mix. Cover and put in fridge until ready to spoon into buns.
To toast buns: heat 2 tablespoons butter in a nonstick skillet, and brown the buns face down until toasty. Spoon lobster mixture into rolls. Top with additional cut up chives as garnish if desired.
For the potato chips: peel potatoes and slice them into 1 quarter thick slices. Fry in oil for about 30 seconds, remove from the oil onto paper towel lined plate to quickly blot off excess oil. Then immediately place back in oil for another 30 seconds. Remove potato from oil and lay out on paper towel to blot off excess oil and let cool. Season with kosher salt and rosemary.