Bon Appétit teams up with Chef Jean-Georges to showcase a sunny, elevated lobster roll that captures everything great about summer: sweet live lobster, a tangy-spicy mayonnaise, bright tomato, and crisp gaufrette chips. This piece pulls together the method and tips from that collaboration so home cooks can recreate the magic. It’s written in the spirit of casual, joyful cooking and geared toward anyone who loves simple but refined cooking, recipes, bon apetit style.
Why this lobster roll works
Jean-Georges builds a classic mayonnaise-style lobster roll but brightens it with tomato, tarragon, and a hit of Sriracha. The important principles are freshness, texture contrasts (tender lobster + crisp bun + crunchy chips), and balanced fat and acid. This method honors East Coast tradition while offering a slight restaurant polish—homemade mayonnaise, clarified-butter chips, and minimal fuss that yields maximum flavor. It’s a great example of accessible fine-dining cooking, recipes, bon apetit fans will adore.
Ingredients
- 1 to 1½ lb live lobster (yields roughly 8 oz meat)
- 2 egg yolks
- 1 tsp mustard
- About ¾ cup neutral oil (grapeseed or sunflower) + a splash olive oil
- 1–2 tsp Sriracha (to taste)
- 1 tsp Old Bay seasoning
- Sun‑gold or cherry tomatoes (halved) and 1 larger tomato (quartered)
- Fresh tarragon leaves
- 1 lemon (zest + juice)
- Potatoes for gaufrette chips (or store-bought if short on time)
- Clarified butter (or neutral oil) for frying
- Soft potato rolls or Martin’s-style rolls
- Kosher salt and malt vinegar for seasoning
Equipment
- Large pot for boiling
- Mixing bowl and whisk (or blender)
- Kitchen scissors and a small knife
- Mandoline or waffle-cut tool for gaufrette potatoes
- Small skillet for toasting buns
Step-by-step
1. Cook the lobster
Bring a large pot of rapidly boiling, well-salted water. Put the live lobster in head first; a 1–1½ lb lobster cooks about 8–10 minutes. Boiling sears the meat quickly and keeps it moist—Jean-Georges prefers this method over steaming for a perfectly textured result. Let the lobster cool in its shell so residual heat finishes the cooking.
2. Make the spicy mayonnaise
Whisk two egg yolks with a pinch of salt and a little mustard. Slowly drizzle in neutral oil while whisking to form a thick emulsion. Add a splash of olive oil for flavor and a touch of lemon juice to lighten and brighten the mayo. Fold in Sriracha and Old Bay to taste—this is the backbone of the lobster salad's personality. This mayonnaise works as a sandwich spread, a dip, or even a burger sauce—versatile and bright.
3. Crack and pick the lobster
Remove claws and tail. Use scissors or a twist-and-pull to extract meat, remove the digestive vein from the tail, and break open knuckles to get the sweet pieces. Jean-Georges keeps pieces fairly large—bite-sized chunks that show the lobster’s texture. Use claw and knuckle meat for firmer bites; discard or reserve the very rubbery bits for stock. From a 1½ lb lobster expect roughly eight ounces of meat for two rolls.
4. Mix the lobster salad
In a bowl, toss lobster with a couple tablespoons of the spicy mayonnaise, tomato pieces, torn tarragon leaves, lemon zest, and a squeeze of lemon juice. Taste and adjust—because the mayo is rich, don’t be shy with acid. The tomato brings a fresh burst against the meat; tarragon adds its anise-like aroma that makes the salad sing. This is where balance matters most.
5. Make gaufrette chips (optional but delightful)
Use a mandoline or waffle blade to cut lattice potatoes, rinse to remove starch, pat dry, and shallow-fry in clarified butter until lacy and golden. Season with kosher salt and a splash of malt vinegar—these chips are an excellent crunchy partner for the soft roll and buttery lobster.
6. Toast and assemble
Butter the inside of soft potato rolls and toast briefly in a skillet—just enough to crisp the edges. Fill with lobster salad, add a few leaves of tarragon, and serve with gaufrette chips and a small dish of malt vinegar for dipping. A tiny pat of butter over the lobster while building the roll makes it decadently delicious without overwhelming the delicate flavor.
Chef’s quick tips
- Buy live if possible. Jean-Georges looks for bright antennae and lively movement—freshness matters for texture.
- Don’t overwork the lobster. Keep chunks substantial so you taste the meat.
- Balance fat with acid. Lemon juice and tomatoes cut through rich mayo; Old Bay adds nostalgic warmth.
- Clarified butter = flavor. Frying chips and toasting buns in butter (or clarified butter) gives a sweet, nutty note that complements the lobster.
- Make ahead. Mayo can be made in advance; assemble rolls just before serving.
The bright hit of tarragon against creamy lobster is what makes this roll feel like summer in a bite.
Common questions
How much lobster per roll?
About 4 ounces of picked lobster meat per roll from a 1–1½ lb lobster.
Can you use store-bought lobster meat?
Yes, but flavor and texture may be different—freshly cooked live lobster gives the best result. This recipe suits both leisurely home cooking and slightly elevated dinner-party cooking, recipes, bon apetit-minded cooks will appreciate the technique.
How to store leftovers?
Keep lobster salad refrigerated in an airtight container for up to 2 days. Refresh with a squeeze of lemon before serving.
Final thoughts
This lobster roll is unpretentious and celebratory at once: straightforward technique, few ingredients, and joyful flavors. It’s a great centerpiece for a simple summer meal or a refined snack, and a wonderful way to practice clean, confident cooking. Fans of cooking, recipes, bon apetit will find this version both satisfying and reliably delicious—simple magic that’s hard to beat.
How to Make Jean-Georges’ Perfect Lobster Roll — cooking, recipes, bon apetit. There are any How to Make Jean-Georges’ Perfect Lobster Roll — cooking, recipes, bon apetit in here.
