Lobster Frites

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add garlic and cook, stirring often, until it starts to brown, 2 to 3 minutes. Add remaining butter and reduce heat to low. Stir until butter is melted. Mix in lemon juice, cilantro, and pepper. Let butter steep over low heat for 10 minutes. Strain and return the butter to the saucepan. Set aside.

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.

搅拌lobster meat into the butter sauce and cook over medium-high heat, stirring often, just to heat through, about 3 minutes. On each plate, make a bed of pommes frites. Drizzle with a little Old Bay aioli. Top with the lobster and butter sauce, and garnish with the bell pepper, celery, and scallions. Drizzle with more Old Bay aioli.