龙虾花纹

在中等平底锅中，在中热融化1汤匙黄油。加入大蒜和厨师，经常搅拌，直到它开始棕色，2至3分钟。加入剩余的黄油并将热量减少到低。搅拌直至黄油熔化。混合在柠檬汁，香菜和胡椒。让黄油在低温下陡10分钟。压力并将黄油返回到平底锅上。搁置。

In a medium bowl, whisk the egg yolk, 1 tablespoon vinegar, garlic, and salt to blend. Set a folded kitchen towel underneath the bowl to keep it steady. While whisking vigorously, very slowly add the canola oil a few drops at a time. The mixture will be loose at first and will then turn foamy before finally pulling together and thickening. Very slowly whisk in olive oil. Whisk in Old Bay. Season to taste with more vinegar and salt, if desired. Cover and refrigerate if not using right away.

Pour enough oil into a deep fryer, a large pot, or a wok to reach at least halfway up the sides of the pot but not more than three-quarters of the way up. Heat the oil to 350°F. Line a baking sheet with several layers of paper towels.

Cut the potatoes into 1/3- to 1/2-inch wide and 2 1/2- to 3-inch long strips. Rinse the potatoes, then dry thoroughly in a clean dish towel. Drying the potatoes will help keep the oil from splattering when adding to the oil. Divide the potato sticks into 4 equal portions, about 1 cup each.

Working with 1 batch at a time, fry the potatoes until firm but almost tender and very lightly browned, 3 to 5 minutes per batch. Using the fryer basket, a skimmer, or slotted spoon, transfer potatoes to paper towels to drain. Be sure to bring the temperature of the oil back to 350°F between batches. At this point, the fries can stand several hours at room temperature, if desired.

If you have cooked the potatoes ahead of time, heat the oil again to 350°F. Working in batches, fry the potatoes until browned and crisp, 1 to 2 minutes per batch. Drain on fresh paper towels or brown paper bags. Sprinkle with salt.

将龙虾肉搅拌成黄油酱并在中高温煮，常常搅拌，只是加热，约3分钟。在每个盘子上，制作一个pommes frite的床。淋上一点旧的湾艾奥里。顶部配有龙虾和黄油酱，并用甜椒，芹菜和葱装饰。毛毛雨与更多旧的湾艾奥丽。