How To Make Lobster Frites Paired With Chablis | Chefs At Home | Food & Wine

Derrick C. Westbrook—Chicago sommelier and Wine Enthusiast 40 Under 40 tastemaker—is mashing up one of his favorite dishes with one of his favorite wines in a flavor freestyle wine pairing: Lobster Frites and Chablis! This lobster frites recipe combines decadent and easily accessible ingredients, bringing together chunks of delicate lobster meat in a rich lemon garlic butter sauce on a bed of twice-fried french fries (pommes frites). Top it off with some Old Bay aioli, and this dish is the epitome of indulgence! Lobster and Chardonnay go well together because they both have a creamy, buttery note, but the Chablis has a brightness that cuts through the richness. Pair this flavor freestyle with some hip hop music to take the experience to the next level! (recipe below) #Lobster #Frites #Chablis #Seafood #Recipe 0:00 Introduction 0:56 Garlic Butter Sauce recipe 1:27 How to make Aioli from scratch 2:20 Twice Fried Frites recipe 2:59 How to cook lobster 3:32 Why pair Chablis wine with Lobster Frites 4:00 How to plate Lobster Frites with homemade aioli 4:47 Taste Test Lobster Frites Paired With Chablis Check out Derrick’s playlist here: https://open.spotify.com/playlist/36F4r1bEm0YtWYExpWqr5T?si=4aed3189475f4944 Lobster Frites For the butter sauce: 3/4 cup (1 1/2 sticks) unsalted butter, divided 2 large garlic cloves, finely chopped 1 1/2 tablespoons lemon juice 1 tablespoon minced fresh cilantro 3/4 teaspoon ground black pepper For the Old Bay aioli: 1 large egg yolk 1 tablespoon cider vinegar, or more to taste 1 garlic clove, grated Salt 3/4 cup canola oil 1/4 cup olive oil 1 teaspoon Old Bay seasoning For the pommes frites and assembly: 3 to 4 cups vegetable oil, for frying 2 pounds Idaho or Russet baking potatoes, peeled if desired Salt to taste 1 pound cooked lobster meat, cut into bite-sized pieces 2 large celery stalks, thinly sliced on an angle 2 small red bell peppers, cut lengthwise into thin strips 4 scallions, sliced For the butter sauce: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add garlic and cook, stirring often, until it starts to brown, 2 to 3 minutes. Add remaining butter and reduce heat to low. Stir until butter is melted. Mix in lemon juice, cilantro, and pepper. Let butter steep over low heat for 10 minutes. Strain and return the butter to the saucepan. Set aside. For the Old Bay aioli: In a medium bowl, whisk the egg yolk, 1 tablespoon vinegar, garlic, and salt to blend. Set a folded kitchen towel underneath the bowl to keep it steady. While whisking vigorously, very slowly add the canola oil a few drops at a time. The mixture will be loose at first and will then turn foamy before finally pulling together and thickening. Very slowly whisk in olive oil. Whisk in Old Bay. Season to taste with more vinegar and salt, if desired. Cover and refrigerate if not using right away. For the pommes frites: Pour enough oil into a deep fryer, a large pot, or a wok to reach at least halfway up the sides of the pot but not more than three-quarters of the way up. Heat the oil to 350°F. Line a baking sheet with several layers of paper towels. Cut the potatoes into 1/3- to 1/2-inch wide and 2 1/2 to 3 inches long strips. Rinse the potatoes, then dry thoroughly in a clean dish towel. Drying the potatoes will help keep the oil from splattering when adding to the oil. Divide the potato sticks into 4 equal portions, about 1 cup each. Working with 1 batch at a time, fry the potatoes until firm but almost tender and very lightly browned, 3 to 5 minutes per batch. Using the fryer basket, a skimmer, or slotted spoon, transfer potatoes to paper towels to drain. Be sure to bring the temperature of the oil back to 350°F between batches. At this point, the fries can stand several hours at room temperature, if desired. If you have cooked the potatoes ahead of time, heat the oil again to 350°F. Working in batches, fry the potatoes until browned and crisp, 1 to 2 minutes per batch. Drain on fresh paper towels or brown paper bags. Sprinkle with salt. Stir the lobster meat into the butter sauce and cook over medium-high heat, stirring often, just to heat through, about 3 minutes. On each plate, make a bed of pommes frites. Drizzle with a little Old Bay aioli. Top with the lobster and butter sauce, and garnish with the bell pepper, celery, and scallions. Drizzle with more Old Bay aioli. More ways to follow Food & Wine: Instagram: http://www.instagram.com/foodandwine Facebook: https://www.facebook.com/foodandwine Twitter: https://www.twitter.com/foodandwine Website: https://www.foodandwine.com Subscribe to Food & Wine: https://www.magazine.store/food-and-wine/ Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed. How To Make Lobster Frites Paired With Chablis | Chefs At Home | Food & Wine