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

Dry Cannabis


2 Lobsters (1 ½ - 2 Lbs)

2 Egg yolks

Dijon mustard (1 tablespoon)

1 Lemon

Cannabis olive oil

Canola oil

Hot dog buns (or brioche)

Iceberg lettuce

Green onions

Sweet corn



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

from splitting.

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

halved lemon.

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.


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