From: Chef Heidi diPippo, Yankee Pier, Larkspur, CA. Yield: 4 rolls.

12 oz. lobster meat, cooked and
diced (3 lb. fresh lobster)
2 Tbsp. celery, small dice
2 Tbsp. dill pickle, small dice
1 Tbsp. fresh lemon juice
½ cup mayonnaise
to taste, salt and pepper
4 soft roll buns (hotdog style)
¼ cup soft butter

Kettle Chips:
4 Kennebec potatoes, washed
as needed for frying, oil

For lobster roll: Mix everything except butter and buns. keep chilled until ready to use. Brush butter on each side of bun and griddle until golden brown. Split bun lengthwise (but not all the way through) and fill with lobster salad. Serve at once. Serve with coleslaw, kettle chips and a lemon wedge.

For homemade kettle chips: Slice the washed potatoes with either a slicer or a mandoline about ¹⁄16 " thick. keep the sliced potatoes in water until ready to cook. drain the potatoes and cook in 350°F oil until golden brown and crispy. Remove from oil and drain on paper towels. Salt and pepper the potatoes immediately while still hot.

JOHN BENSON