EPIC Crab & Lobster Roll | Brown Butter Lobster Roll Recipe 

Alright guys, I know Summer just came to an end, but we can sneak in 1 last Lobster Roll! This was actually a Crab & Lobster Roll, coated in a garlic butter sauce that with Juicy Crab Seasoning. Let's #MakeitHappen
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Shopping List:
1 1/2 lbs Crab Legs (roughly 6 oz meat)
4 medium lobster tails or 2 large
1 stick of butter (plus more for toasting the buns)
1 tbsp garlic paste
1 tbsp Juicy Crab Seasoning
2 tsps Lemon Zest
1/2 Lemon juice
Top-Split Brioche Hot Dog Rolls
1/4 cup chopped chives
olive oil
Chips:
1.5 lbs Yukon Gold Potatoes
2 liters peanut oil for frying
Juicy Crab Seasoning
salt and 1 tbsp vinegar
Directions:
Begin by removing the crab meat from the shell and placing in a mixing bowl. Next, butterfly your lobster tails by splitting them in half. Preheat the oven to 400 degrees and season the Lobster Tails with Juicy Crab seasoning, lemon juice, and olive oil. Cook lobster tails for 8-12 minutes in the oven or until they reach 145 degrees internal temp. Remove from the shell, chop, and add to the crab meat.
Toast your brioche rolls with butter over medium heat and set aside. In a sauce pot, melt 1 stick of butter. Add the zest of 1/2 a lemon and the juice. Next, add grated garlic or 1 tsp of minced garlic and 1 tbsp juicy crab seasoning. Mix to combine and then toss the crab and lobster in the sauce. Stuff the brioche rolls with the seafood and garnish with chives.
For the Potato Chips: peel and clean potatoes. Slice into very thin "chips" and soak in cold water for 30 minutes. (add salt and vinegar) After 30 minutes, dry thoroughly with paper towels. Add oil to your fryer and set the temp for 350 degrees. Fry the chips in batches for 3-5 minutes, flipping occasionally - or until golden brown and crispy.

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