The lobster roll subject can be quite delicate,
depending on where you are the east coast, the
recipe, even if very simple, can differ from a place
to another. Some places will mix the lobster meat
with mayonnaise, some places will literally drench
the lobster meat in melted butter. It doesn’t matter how
you make it in the end, the only thing that does matter
is having the main ingredients; lobster and bread,
buns, brioche or roll. This version of the lobster roll
is with mayonnaise because I personally prefer it that
way. It also made more sense to me to integrate the
cannabis oil in the mayo whether than drench lobster
with cannabis butter. Can’t have lobster rolls without
fries or chips on the side. Old Bay might suggest to
use it on fish and seafood, but it is actually the best
seasoning that’s out there for chips.
2 Russet potatoes
Old Bay Seasoning
2 Lobsters (1 ½ - 2 Lbs)
2 Egg yolks
Dijon mustard (1 tablespoon)
Cannabis olive oil
Hot dog buns (or brioche)
Slice potatoes very thinly using
a mandolin or a very sharp knife.
Rinse well in cold water until you
get rid of all the starch, the water
should run clear.
Set a fryer at 365 F/ 185 C
Strain the potato slices and dry off
any extra water using a clean cloth
or an absorbing paper.
Fry until you have nice golden
crispy potato chips.
In a mixing bowl or on a tray covered
with absorbing paper, sprinkle your
chips with Old Bay seasoning as soon
as it’s out of the fryer.
Add the egg yolks, the Dijon mustard
and the lemon juice to a mixing bowl.
Using a whisk, slowly incorporate the
medicated olive oil to prevent the mayo
Incorporate the canola oil
until desired consistency.
Using a microplane, add the zest of
one lemon and the dried cannabis.
Season with salt & pepper to taste.
In a large pot of boiling water, add
a handful of coarse sea salt and a
Boil the lobster for 8 to 10 minutes.
Transfer the cooked lobsters to an
ice bath immediately.
Leave in ice bath for 10 minutes.
Using your tool of choice, crack
open the claws and tails and
set all the lobster meat aside.
Cut the lobster meat into smaller
pieces and transfer to a mixing bowl.
(Keep claws whole for presentation)
Add a generous tablespoon of mayo
to the lobster meat, a bit of iceberg
for texture and season to taste with
salt and pepper.
Fill your previously toasted buns
with the lobster mixture and cover
with more iceberg lettuce.
*Add boiled corn cobs to garnish.