88 JUNE 2020
LOBSTER BLTS ON
POTATO ROLLS
PHOTO AT RIGHT
ACTIVE 30 MIN; TOTAL 1 HR
SERVES 4
These upgraded BLTs scream summer
with tender, sweet lobster meat; smoky,
salty bacon; juicy tomatoes; and pillowy
potato rolls lightly toasted in bacon drip-
pings. Cook and shuck three 1^1 / 2 -pound
live lobsters, or skip the work and source
high-quality fresh-frozen Maine lobster
meat from Whole Foods or lukeslobster
.com. Homemade potato rolls are soft yet
sturdy; substitute store-bought if desired.1 lb. shucked cooked lobster meat
(from 3 [1^1 / 2 -lb.] lobsters)
1 /^2 cup mayonnaise
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh tarragon
1 / 2 tsp. kosher salt
1 / 4 tsp. black pepper
6 thick-cut bacon slices, halved
crosswise
4 Potato Rolls (recipe follows), split
4 butter lettuce leaves
1 medium tomato, cored and cut into(^1) / 4 -inch-thick slices
- Roughly chop lobster meat into about
1-inch pieces. Whisk together mayon-
naise, lemon juice, chives, tarragon, salt,
and pepper in a large bowl; fold in lobster
meat. Cover and chill at least 30 minutes
or up to 4 hours. - Arrange bacon pieces in a single layer
in a large cast-iron skillet. Cook over
medium, turning occasionally, until
crisp, 12 to 15 minutes. Transfer bacon
to a plate lined with paper towels. Pour
bacon drippings into a small heatproof
bowl; wipe skillet clean. Brush cut sides of
potato rolls lightly with bacon drippings
(about 1 teaspoon per roll half). Working
in batches, place rolls, cut sides down, in
skillet; cook over medium until toasted
and golden brown, about 2 minutes. - Top bottom roll halves evenly with let-
tuce, tomato slices, lobster mixture, and
bacon pieces. Cover with top roll halves.
Serve immediately. —PAIGE GRANDJEAN
MAKE AHEAD Lobsters can be cooked
ahead of time; store shucked meat in an
airtight container in refrigerator up to 2
days. For the best texture and flavor, thaw
frozen meat carefully according to
package instructions.
WINE Tangy Loire Valley white: 2018
Pascal Janvier Jasnières
POTATO ROLLS
PHOTO AT RIGHT
ACTIVE 25 MIN; TOTAL 2 HR 50 MIN
MAKES 8 ROLLS
The perfect potato rolls are pillowy, plush,
and lightly sweet—just right for lobster
BLTs or hamburgers. Potato flour holds
moisture, keeping these buns moist even
after toasting.22 / 3 cups all-purpose flour (about 11^3 / 8
oz.), plus more for work surface
1 / 3 cup potato flour (such as Bob’s Red
Mill) (about 1^5 / 8 oz.)
1 / 3 cup nonfat dry milk powder (about
1 oz.)
21 / 2 Tbsp. granulated sugar
2 tsp. kosher salt
1 (^1 / 4 -oz.) envelope active dry yeast
1 cup warm water (100°F to 110°F)
5 Tbsp. unsalted butter (2^1 /^2 oz.),
melted, divided
Cooking spray- Stir together all-purpose flour, potato
flour, milk powder, sugar, salt, and yeast
in a medium bowl; set aside. Combine 1
cup warm water and^1 / 4 cup melted butter
in bowl of a stand mixer fitted with the
dough hook attachment. With mixer run-
ning on low speed, gradually add flour mix-
ture to butter mixture, beating until
incorporated, about 3 minutes. Increase
speed to medium-low, and beat until
dough becomes smooth and elastic, about
6 minutes. (Dough will be sticky.) Transfer
dough to a large bowl lightly coated with
cooking spray. Cover with plastic wrap; let
stand at room temperature until doubled
in size, 45 minutes to 1 hour. - Turn dough out onto a lightly floured
work surface. Divide dough evenly into 8
portions (about 3^1 / 8 ounces each); shape
each dough portion into a ball. Arrange
dough balls at least 2 inches apart on a
baking sheet lined with parchment paper.
Flatten each ball into a 3-inch-wide round
(a b o u t^3 / 4 inch tall). Cover loosely with
plastic wrap; let stand at room tempera-
ture until rounds are puffy and doubled in
size, 35 to 45 minutes. - Preheat oven to 350°F. Gently remove
and discard plastic wrap from dough
rounds. Bake dough rounds in preheated
oven until golden brown, 14 to 18 minutes.
Transfer hot rolls to a wire rack; imme-
diately brush tops and sides of rolls with
remaining 1 tablespoon melted butter. Let
rolls cool completely, about 30 minutes.
—PAIGE GRANDJEAN
MAKE AHEAD Rolls can be baked 1 day
ahead and stored in an airtight container
at room temperature or wrapped airtight
and frozen up to 2 weeks.
BARBECUE-SPICED
POTATO CHIPS
PHOTO P. 86
ACTIVE 40 MIN; TOTAL 55 MIN
SERVES 8 TO 10
The secret to these potato chips is in the
presoak. Soaking the potatoes before fry-
ing rinses away excess sugar and starch
that could cause the chips to burn; the
vinegar helps break down pectin in the
potatoes, resulting in ultra-crispy chips.8 cups water
4 cups distilled white vinegar
4 medium-size russet potatoes
(about 2 lb.)
1 Tbsp. chipotle chile powder
1 Tbsp. granulated sugar
21 / 2 tsp. kosher salt
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander
3 / 4 tsp. cayenne pepper
1 /^2 tsp. garlic powder
Grapeseed oil, for frying- Stir together 8 cups water and vinegar
in a large bowl. Using a mandoline, slice
potatoes crosswise into slices thin
enough to see through, about^1 / 32 -inch
thick (there will be about 7 cups total).
Place potatoes in vinegar mixture; swirl
gently to separate slices. Let stand, sub-
merged, 10 minutes. Drain. Arrange pota-
toes in a single layer on a work surface
lined with paper towels. Pat potatoes dry
with paper towels. - While potatoes are soaking, stir
together chipotle powder, sugar, salt,
paprika, cumin, coriander, cayenne, and
garlic powder in a small bowl. Set aside. - Pour oil to a depth of 2^1 / 2 inches in a
large Dutch oven; heat over medium-high
to 325°F. Working in batches, add pota-
toes to hot oil (about^3 / 4 cup slices per
batch; do not overcrowd the Dutch oven),
and cook, turning occasionally, until light
golden brown, about 3 minutes per batch.
Using a spider, transfer hot chips to a
baking sheet lined with paper towels; let
drain 10 seconds. Transfer chips to a large
bowl, and toss with 1 teaspoon spice mix-
ture (or more to taste). Repeat procedure
with remaining potatoes and spice mix-
ture. (Reserve any remaining spice mix-
ture for another use; store in an airtight
container up to 4 days.) —LUCY MORROW,
PRINCE EDWARD ISLAND
MAKE AHEAD Chips can be stored in an
airtight container at room temperature up
to 4 days.
PHOTOGRAPHY: GREG DUPREE; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CLAIRE SPOLLEN
0620_FT_Spud_Island_PEI.indd 88 FINAL 4/15/20 3:11 PM