Maine Lobster Roll with Local Cheddar Fries

Preparation

For the Thrice Cooked Fingerlings:

Halve or quarter the fingerlings depending on size. Soak the potatoes in cold water for a few minutes and rinse well.
Add the potatoes to a pot of cold, salted water. Add the vinegar and bring to a boil. Once boiling, reduce to a low simmer and cook until the potatoes are cooked though and starting to crumble on the surface and edges.
Carefully transfer the potatoes to a wire rack lined sheet tray and cool in the fridge or freezer for at least one hour.
After at least one hour, Heat a fryer to 265*F. Fry the potatoes in small batches until a thin, paper-like skin appears on the outside of the potatoes.
Remove carefully and drain on a wire rack lined sheet tray. Freeze blanched potatoes for at least one hour.
Fry the potatoes in a 350*F fryer until golden brown and crunchy. Drain the potatoes on paper towel and season with salt.

For the Local Cheddar Cheese Sauce:

Heat the heavy cream and evaporated milk in a saucepan over medium-low heat until steaming but not simmering.
Slowly incorporate the American cheese, whisking constantly until emulsified into the cream. Add the cheddar in small amounts at a time, whisking constantly until smooth. Taste and season with salt.

For the Court Bouillon:

In a medium rondeau or stock pot, add the vegetables and water and bring to a boil. Reduce to a simmer and add the wine, and lemon halves and their juice. Simmer for 30 minutes and strain through a fine chinois. Cool and store for use.

For the Lobster Poach:

Bring the court bouillon to a simmer. Season with kosher salt until it tastes like the ocean.
While the court bouillon is coming to a simmer, breakdown lobsters into claws and tails. Skewer the tails with a pick to prevent curling while cooking. Reserve bodies for roasting for fumet/stock.
Once the court bouillon reaches a simmer, poach the lobster claws for 7 minutes and the tails for 4 minutes. Once cooked, immediately shock the claws and tails in an ice bath.
Once cool, remove the meat from the claws and tails. Reserve the shells for roasting for fumet/stock. Store the meat until needed.

For the Lemon Mayo:

Combine the mayo, lemon juice, and EVOO in a mixing bowl and whisk until evenly distributed. Taste and season with salt and/or lemon juice if needed.

For the Drawn Butter:

Melt the butter in a saucepan over low heat. Skim the foam off the top of the butter while it’s on heat. Once the butter fat separates from the milk solids (5-10 minutes), remove from heat and let sit for 5 minutes.
Carefully strain through a cheesecloth or coffee filter lined fine chinois, leaving the milk solids at the bottom of the pan.

For the Lobster Roll Build:

Cut the lobster into bite size chunks, leaving some larger chunks. Fold the lobster and chives into your preferred amount of mayo.
Butter the outside of each roll and toast over medium heat until golden brown on both sides. Divide the lobster evenly between the two rolls.
Garnish the top of the lobster rolls with more chives. Serve with fried fingerlings and local cheddar cheese sauce.

For the Thrice Cooked Fingerlings:

For the Local Cheddar Cheese Sauce:

(Yield: 12oz)

For the Court Bouillon:

(Yield: 4 quart)

For the Lobster Poach:

(Yield: 2ea)

For the Lemon Mayo:

(Yield: 1 Cup)

For the Drawn Butter:

(Yield: ¾ Cup)

For the Lobster Roll Build:

(Yield: 2ea)