Yukon Gold Potatoes with Crème Fraîche and Lobster Roe

Do you eat the roe? Typically I do not, when enjoying lobster, munch on its eggs, nor do I suck the legs, drink claw liquid or dismantle the body cavity. And I definitely don’t touch the tomalley. Apparently, combining tomalley and roe is considered a lobster paste, or paté, which is a briny delicacy I may consider trying in the future, now that I know I like the roe. At least, in this capacity, it was awesome. It lent the light essence of lobster to this sumptuous canape. I used Yukon Gold potatoes because they are creamy and roast nicely. But use your favorite. Potatoes are such an important crop here in Maine, and of course, supporting lobstermen is a delicious moral imperative right now. I vow to be more adventurous going forward, and dive headfirst into the less obvious aspects of our beloved crustacean. This dish is a perfect party hors d’oeuvre – easy, decadent, and satisfying in taste and textures. Enjoy Maine’s land and sea appetizer when you next want a simple, indulgent supper.

Yukon Gold Potatoes with Crème Fraîche and Lobster Roe


  • 2 lbs Yukon Gold potatoes, in 1-inch slices
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh rosemary, minced
  • 1 cup Crème Fraîche*
  • 1 oz Lobster Roe


Preheat oven to 400 degrees F. Toss potato slices with olive oil, salt, pepper and rosemary. Roast on a cookie sheet until browned and crisp, approximately 40 minutes. Allow potatoes to cool before topping them with dollops of crème fraîche and lobster roe.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

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