Mark Moriarty's Maine lobster roll. Photograph: Harry Weir Sat Jul 04 2026 - 04:53Makes: 4Course: DinnerCooking Time: 10 minsPrep Time: 20 minsIngredients1 whole live lobster, approx 600-800gSea salt2 tbs mayonnaise2 tsp Tabasco sauce1 tbs chives, finely diced, plus extra for garnish½ tbs Old Bay seasoning1 tsp cognacZest of 1 lemon, plus extra for garnishJuice of half a lemon4 brioche rollsSkinny fries, to serve withPlace a large pot of hot water on the hob, season heavily with salt, and bring to the boil. To humanely kill the lobster, keep it in a cold fridge until just about to use. Remove the lobster from the fridge and place on a chopping board. Then, using a sharp chef’s knife, quickly and firmly insert the tip into the lobster’s head, just behind the eyes, pressing down to split the head in half.Immediately place the lobster into the boiling water and cook for 10 minutes. Then, remove the lobster from the pot and place straight into iced water and leave for a few minutes to chill. Place the lobster on a chopping board. Remove the claws by twisting them off at the base. Crack them open and remove the meat. Crack off the tail, and slice in half lengthways with a sharp knife. Remove the dark vein from the tail meat and discard. Then remove the tail meat (being careful to discard any bits of shell). Slice all the picked meat into small pieces and place in a bowl.Add the mayo, Tabasco, chives, Old Bay seasoning, cognac, lemon zest, lemon juice, and some sea salt to the lobster meat and mix lightly to coat evenly. Check the seasoning and adjust with salt and lemon juice.To serve, slice the brioche rolls and spoon in some lobster mix. Garnish with some more diced chives and lemon zest, and serve with the skinny fries.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.