You know Marc Murphy from his regular appearances on Chopped and as a guest on Iron Chef. He’s also a champion of NYC-based food nonprofits Share Our Strength and City Harvest and works on the Diplomatic Culinary Partnership with the U.S. State Department. We know him as chef-owner of a handful of our favorite restaurants — particularly the surf-themed Ditch Plains, home of Murphy’s famous lobster roll. Pick up a copy of his latest cookbook, Season With Authority, and make it at home! 

These lobster rolls are my simultaneous ode to New England and France. When we opened Ditch Plains, we wanted to put lobster rolls on the menu, because what’s a fish shack without a good lobster roll, especially in the summer? I’m a big fan of Maine-style lobster rolls — served cold, with just enough mayo to bind the meat — and I wanted to add a French twist on it with some tarragon and a touch of mustard. I liked my version of the roll so much that it’s become my all-time favorite, no disrespect to the classic version.

Reprinted with permission from Season With Authority