Lobster Roll with Infused with Lemon-Thyme Cannabis Butter, Served with Old Bay Potato Chips and Yuzu-Pickled Cucumbers

Lobster Roll with Infused with Lemon-Thyme Cannabis Butter, Served with Old Bay Potato Chips and Yuzu-Pickled Cucumbers

This is the summer flex you didn’t know you were missing. Sweet Maine lobster meat gets gently poached in a cannabis-infused lemon-thyme butter until it’s basically drinking the THC, then lightly bound with just enough house-made mayo to hold it together. It’s piled into a split-top New England bun that’s been griddled in more of that same butter until golden and crisp. Served with kettle-style potato chips dusted in Old Bay and a side of crunchy yuzu-pickled cucumbers to cut the richness. One bite and you’re on a dock in Maine with zero responsibilities.

Serves 8 rolls  

Active time: 1½ hours | Total time: 3 hours + 10-day infusion  

Dosage: 7 mg THC per roll (56 mg total in the butter)

Infusion (start 10 days ahead)  

Decarboxylation  

1.6 g cannabis flower testing 22 % THC  

240 °F for 40 minutes, cool in the oven.

Lemon-thyme cannabis butter (makes 2 cups, exactly 56 mg usable THC)  

1 lb (4 sticks) highest-quality unsalted butter  

Zest of 4 lemons (removed in wide strips with a peeler)  

10 sprigs fresh thyme  

1.6 g decarbed flower  

½ tsp sunflower lecithin granules

Melt butter with lemon zest and thyme over low heat until it barely bubbles. Pour everything into a mason jar with the weed and lecithin. Water-bath at 185 °F for exactly 2 hours, shaking every 20 minutes. Strain hot through cheesecloth + coffee filter. Chill solid.

Lobster  

8 live 1½-lb Maine lobsters (or 2½ lb picked tail/knuckle/claw meat)  

All the infused lemon-thyme butter, gently rewarmed

Dispatch lobsters humanely, separate tails and claws. Poach tails 5–6 minutes and claws 8–9 minutes in court-bouillon or heavily salted water. Shock in ice water. Pick all the meat, cut into generous chunks.

Gently warm 1 cup of the infused butter. Toss warm lobster meat in it until glossy and fragrant. Drain lightly (save every drop of that butter).

Bind  

1 cup best-quality mayo (Duke’s or homemade)  

2 tbsp finely minced chives  

1 tbsp lemon juice  

½ tsp Old Bay  

Big pinch kosher salt and white pepper

Fold just enough of the mayo mix into the buttery lobster to coat—keep it loose and luxurious.

Buns & chips  

8 New England-style split-top buns  

Remaining infused butter for griddling  

2 lb russet potatoes, sliced 1/16-inch on a mandoline, rinsed and dried  

Peanut oil for frying  

Old Bay seasoning

Griddle buns in the infused butter until deep golden on both sides.

Fry potato slices at 350 °F in small batches until golden and crisp. Drain, hit immediately with Old Bay.

Yuzu-pickled cucumbers  

2 English cucumbers, sliced paper-thin  

½ cup yuzu juice (or ¼ cup lemon + ¼ cup rice vinegar)  

2 tbsp sugar  

1 tsp kosher salt

Toss and let sit 30 minutes. Drain before serving.

Assembly  

Stuff each griddled bun to overflowing with the buttery lobster salad. Serve two thin slices of pickled cucumber on the side and a fistful of Old Bay chips.

7 mg THC per roll.  

Summer in one perfect bite.