This summer, we’re taking a foodie road trip to visit some of our favorite bloggers, so they can share a little about what makes the food in their corner of the United States special.
Next stop? Jessica Merchant, Founder of How Sweet It Is, in Pennsylvania.
Garlic Butter Lobster Fries with Cheese Sauce
- 3 pounds russet potatoes, sliced
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 3 pounds fresh lobster meat, chopped
- 3 garlic cloves, minced
- 1 cup half and half
- 2 tablespoons cornstarch
- 12 ounces fontina cheese, freshly grated
- 6 ounces white cheddar cheese, freshly grated
- Salt and pepper to taste
- 4 tablespoons snipped fresh chives for sprinkling
Place the sliced potatoes in a large bowl and cover with cold water. Soak for at least 1 hour. Remove the potatoes and place them on a large towel, patting with another towel on top to dry.
Preheat the air fryer to 375 degrees F. Once hot, place the potato slices in the bottom basket and on the top basket too – being careful not to overcrowd the slices. Air fry for 30 minutes, then check the crispiness of the potatoes. You can flip a few slices and air fry again, for 15 to 30 minutes, until desired crispiness is reached.
While the potatoes are frying, heat a large skillet over medium heat and add the olive oil and butter. Add the lobster meat and cook until just opaque, tossing and turning constantly. Stir in the garlic and toss well. Turn off the heat.
Heat a saucepan over medium-low heat and add the half and half. Sprinkle the cornstarch over the grated cheese and toss really well to coat – you want every piece of cheese to be covered in cornstarch! Once the half and half is warm and there are bubbles on the edge, reduce the heat to low. Stir in the cheese one small handful at a time, stirring until it’s completely melted.
To assemble the fries, place the potato slices in a basket or bowl. Cover with a few drizzles of cheese, then a few spoonfuls of lobster and more cheese. Cover with the fresh chives!
Miss a stop on our road trip? Catch up.