Thank you for not over seasoning that beautiful lobster meat. As a New England native, seeing YT chefs adding garlic and many assorted seasonings to lobster is sacrilege. Lobster, butter and a Nissan's split top hotdog roll is all you need
Yes! And for cold, just lobster, mayonnaise, and a few squirts of lemon. So many places add onion, celery, parsley, seasonings, etc., like they’re making a shrimp or chicken salad. Noooooo… I want to taste the lobster. Simpler is better in my book!
@@ellengrace4609 Right as I was thinking "Wow, at least they kept it simple and didn't add some stupid garnish", she dumps a bunch of chives all over everything, LOL. Right on cue.
Lobster 200 Years ago: "You eat that disgusting water bug." "No, you. Look, I even boiled it in butter." " _I don't care its gross_ " "I don't care you're poor and this is what poor people eat."
I can use this as a basis for what to look for when visiting Maine, but I'll never make this at home. I live in the middle of the country and it's almost cheaper to eat lobster at a restaurant than it is to source the lobster and the rolls. The cheapest price I found for 8 lobster tails delivered is $75 so we're talking at least $20 per roll plus labor.
@Alex any halfway decent fish monger will have them. In the Arizona desert they're available. Also, it's so rich and satisfying that a 4 oz. tail will easily make a decent serving when served with the usual sides. As far as preparation of the meat, lightly steam. DO NOT OVERCOOK OR IT WILL BE TOUGH! Several great videos out there. May your quest be a short one, as culinary destiny awaits you. ✌️🙏🍋🌽🥐🦞🍻☮️.
Possums have always tasted a little too greasy to me. Now if you humane trap a coon and feed her chicken scratch and grape juice for two weeks to make sure she ain't got the rabies. Be sure to carefully remove the scent glands when dressing. I had an old refrigerator that I removed all the racks from to hang and dry age for a week @35°f to 40°f. Place in a covered cast iron dutch oven with 2 cups scuppernong wine at about 325°f till the wine cooks down, about half then the usual ground veggies like new potatoes, onions, garlic, and a few cayenne peppers tossed in for grits and shiggles. BTW, don't salt till it gets on the table if you want tender. Pass the jar around. Yummy tummy time.
Must confess way down here in Alabama, I've never tried a lobster roll or clam chowder. But they Looked Awesome!!!! Thank you for All yals hard work!!!
Here in RI the “lobstah roll with haht buttah” is commonly called “Connecticut-Style”. It’s my favorite over the Rhode Island cold mayo-drenched lobster roll.
Nothing comes close to the sweetness and mouth feel of a lobster in my opinion. Two count size langosteen for the mouth feel. Tiny bay scallops for the sweetness.
Lobster is crazy expensive in Sweden This made me way more confident at trying out some lobster some time, list time I messed it up! ( we live on the other side of the planet to lobsters )
Rip the fins off then push the meat out of the tail with your fingers. Takes two seconds and doesn’t require shears. That’s how we prepped it at “The Pound.”
I like them cold or hot , it depends on my mood , hard to believe lobsters were once considered poor man's food back in the day , Mainer , now living in New York
I like the idea of finishing the cooking in butter. I'm surprised that removing the intestinal tract from the tail was omitted. It's an important step. Just as any decent shrimp recipe includes deveining.
Personally, I've never seen shrimp sold alive. Although I have caught them with a cast net and put them in a bucket of sea water aerated with a commercial DC powered bubbler for weakfish and red drum fishing. They usually hit 'em hard. Works great and if you put a bit of ice in the bucket, they usually stay alive for close to an hour. Just saying. 🦐🦞🦐 . So, when your 'Jeeves' isn't around, do you ever play Batman ® and ask Alfred for a slice of Amaretto cheesecake for dessert? 🦇🦹♂️To the Batmobile Robin! The penguin awaits! 🏎️🎩🌂👮
I have no idea when this was made, but I live in western Massachusetts and lobster is NOT affordable any longer. At over $12/pound for micro lobsters (smaller than the 1 - 1.25 pound "chix") I can't afford them. When I was a kid we used to get lobsters (chix) for $3.99/pound local and if you went to the coast you could get them for $2.99/pound at the stores. If you went straight to the lobster pound you could get them for $2.49/pound and the culls (single clawed) for $1.99/pound. I know things are more expensive now, but lobster is presently out of my price range. Last time I went to Maine (~10 years ago) it was $10/ lobster roll ready made at the stand closest to our hotel and at the pound they were $10.99/pound for 2 pounders. Now it costs me ~$20 at our local store just to buy 2 micro lobsters for me to make one roll. Our local seafood restaurant no longer offers whole live lobster due to the price. They do offer lazy-mans lobster for around $40 but that is frozen meat.
Thanks for the recipe. I live in SoCal. It's near impossible to find a good lobster roll here. I assume we could use the CA spiny lobster to make these? There just wouldn't be any claw meat.
And in case some of you out there don't know about America's test kitchen, they cook everything, using all sorts of recipes that they find. And then the one that is the best is always the recipe they offer to us!!! So when they give you a recipe, you can bet it has been cooked and cooked and cooked and cooked Time and Time again by different recipes and the one they come out with for proof of the pudding to you, it's the one that all of them agree is the best of all the lot! I don't know how you feel about this, but I believe it is very important information
Trust me, exactly how they made it is insanely delicious. Doesn’t really need the minced shallot in my opinion but it’s fine. Can’t go wrong with a cold lobster roll either though so long as it’s not over dressed with mayo.
As a recent transplant to New England my first experience with a lobster roll was pretty bad. Cold lobster and mayo in a folded slice of white bread. I was very disappointed. Perhaps I'll keep an eye out for a hot lobster roll and give it another chance.
Lobster rolls are really just seafood salad sandwiches made with lobster. I usually see it with mayo but occasionally you might see it without mayo. It certainly should come on a toasted roll not folded over bread.
Can we talk about the science behind the sound of the ocean and/or the smell of salt air being present in order for lobster to taste like lobster. I've had lobster rolls here in Chicago and they don't taste like anything
I live in Boston and make lobster rolls all the time. 10 minute cook: yes. Boil: no... steam instead. Shallots: no. Where did you get those split tops? They look odd and to be whole wheat... no way. Whole sides should be open bread and bleached white flour to let the lobster and butter shine! Butter griddled sides: yes. Chives: no. Lobster, butter, rolls, salt. That's all you want. Don't overcomplicate.
So, dude.....shall i say dudette! Not being a native here, ive called Mai e my home foe the last 14 years. Ive actually never had a lobster roll, and only had maybe 8 lobsters total. Originally from jersey...and love shri.p, scallops, especially crabs, clams.....i do know lobster is done a few ways. With that said......do i want hot lobster with butter cold with butter. Im not big on mayonnaise, but i know some places wikl lightly spread some on if you want . Another 2 questions would be... hard shell, soft shell..and steamed or boiled. Any advice from your guest from new england would be appreciated.a few typos in here, my oppologies, i think you can figure out what im asking
You don't have to freeze lobster before cooking. Softly and smoothly/consistently rub the skull between the eyes with your fingertip for about a minute. The lobster will go into a state of hypnosis and won't feel a thing, even though it's still living and breathing normally. You can stand the lobster on its head and even stick your finger in its claw and it won't move or attempt to pinch. When you drop the hypnotized lobster in the water, you may hear a high-pitched squeal. That's air escaping the void between shell and meat, it's not screaming lol My dad is a retired lobster fisherman. I must have eaten 1000 lobsters in my life, maybe more. The hypnosis trick works every time, and ensures perfectly tender meat. If you drop the lobster in the water without hypnotizing it, it will tense up in the boiling water and you'll end up with tough rubber-like meat.
Question from RI: when choosing my lobsters, I was always taught to hold it up and if it flaps it’s tail quickly, it’s a lively one, which will taste better. Then to make sure they are not stressed at all - no dumping into sink, no running around the kitchen floor to amuse the kids/dogs (I like ur trick to hypnotize them - we’d just put them in the freezer for a few minutes). Are these tricks just old wife’s tales? Thought you’d might know.
This may be similar to the technique with which I am familiar. We would stand a lobster on its head, balanced by its claws. The lobster quickly became immobile. I was told it had to do with the lobster's inability to deal with the extra "blood pressure" on the brain that made them pass out. We also did the stroking between the eyes before standing them on the head. Thanks for the reminder.
Hi; I agree... I'm allergic to ALL onions, garlic and peppers. I truly understand about angry insides, I have found that unless I make the food substitutes I pay the price.😢
@@jennyskeen3826 Are you truly allergic? If you go into anaphylaxis shock, that's an allergic reaction. It sounds like you have an intolerance to them like me!! It's really difficult to deal with when every recipe seems to have onions in it.
I love these, only I'm in Australia so while we have lobsters, I like to use Balmain Bugs or Moreton Bay Bugs, so much easier to shell, more meat by weight and just as juicy and sweet.
Not really.. I live in Maine. There are lobsters in my fridge right now lol... 7.99 a pound :-) anyhow Bands on or off doesn't really matter the bitter taste people think comes from bands is typically just found in some hard shell lobsters why is up for debate... Anyhow if you only cook shedders (soft shell) you wont find any bitterness bands or not
I had to help cook crab when I was young. It was horrific ,,,to me. I would not boil a living creature. But that's just me. And yes I have eaten it a couple of times. And crawdads to (Cajun) but never again if I can help it.
Tail meat is tougher and not as sweet as the claws and knuckles in my opinion. I always try to find a recently shed lobster. The darker the color of the shell means they haven't shed their shell recently. Always try to find the brighter red color. Also the 1 1/4 lb to 1 1/2 lb. They just taste better. and the larger the lobster the means shrinks in the shell during cooking so alway place the lobster out of the boiling water and into an ice bath. That will stop the cooking of the lobster in the shell.
Why wait for the lousy hot dog roll. Hot lobster just needs a dunk in melted butter. Put your cold leftover lobster in the roll. No New England split top rolls? Just use your favorite sandwich bread toast and butter on one side. Put the lobster on the untoasted side and fold like a taco. You'll get the same toasty buttery lobster roll flavor as the New England split top roll. Works with hot dogs, too.
Thank you for not over seasoning that beautiful lobster meat. As a New England native, seeing YT chefs adding garlic and many assorted seasonings to lobster is sacrilege. Lobster, butter and a Nissan's split top hotdog roll is all you need
Yes! And for cold, just lobster, mayonnaise, and a few squirts of lemon. So many places add onion, celery, parsley, seasonings, etc., like they’re making a shrimp or chicken salad. Noooooo… I want to taste the lobster. Simpler is better in my book!
@@ellengrace4609 Right as I was thinking "Wow, at least they kept it simple and didn't add some stupid garnish", she dumps a bunch of chives all over everything, LOL. Right on cue.
Def looks like a hot dog roll
Can I get an Amen!
@@hxhdfjifzirstc894 Thought the same! Lol Although chive sprinkled on top can easily be removed. Better than mixing it in.
Lobster 200 Years ago:
"You eat that disgusting water bug."
"No, you. Look, I even boiled it in butter."
" _I don't care its gross_ "
"I don't care you're poor and this is what poor people eat."
200 years ago only poor blacks ate lobster and shellfish.
Oh my gosh, my mouth is salivating! And you didn’t over season that wonderful, sweet lobster meat! Perfection
I can use this as a basis for what to look for when visiting Maine, but I'll never make this at home. I live in the middle of the country and it's almost cheaper to eat lobster at a restaurant than it is to source the lobster and the rolls. The cheapest price I found for 8 lobster tails delivered is $75 so we're talking at least $20 per roll plus labor.
@Alex any halfway decent fish monger will have them. In the Arizona desert they're available. Also, it's so rich and satisfying that a 4 oz. tail will easily make a decent serving when served with the usual sides. As far as preparation of the meat, lightly steam. DO NOT OVERCOOK OR IT WILL BE TOUGH! Several great videos out there. May your quest be a short one, as culinary destiny awaits you. ✌️🙏🍋🌽🥐🦞🍻☮️.
I'm in rural Tennessee, lobster is a bit scary but possum we got. Any recipes besides the same old ones we use?
Good idea! They should do a macaroni and cheese casserole with jalapenos, and smoked opossum on top, and green beans and bacon on the side.
Possums have always tasted a little too greasy to me. Now if you humane trap a coon and feed her chicken scratch and grape juice for two weeks to make sure she ain't got the rabies. Be sure to carefully remove the scent glands when dressing. I had an old refrigerator that I removed all the racks from to hang and dry age for a week @35°f to 40°f. Place in a covered cast iron dutch oven with 2 cups scuppernong wine at about 325°f till the wine cooks down, about half then the usual ground veggies like new potatoes, onions, garlic, and a few cayenne peppers tossed in for grits and shiggles. BTW, don't salt till it gets on the table if you want tender. Pass the jar around. Yummy tummy time.
Must confess way down here in Alabama, I've never tried a lobster roll or clam chowder. But they Looked Awesome!!!! Thank you for All yals hard work!!!
Here in RI the “lobstah roll with haht buttah” is commonly called “Connecticut-Style”. It’s my favorite over the Rhode Island cold mayo-drenched lobster roll.
Either one would be my last meal ... 💯
Yes, Connecticut style…
I take the tail and break off the tail fins and poke your finger in and push it out. Quicker
Lucky to have Lobster available on the EAST Coast! Month watering! Is there any similar substitute idea? Oh! Giant shrimp maybe work! 😁😋
Alaskan King Crab will also send one into shellfish ecstasy!
Nothing comes close to the sweetness and mouth feel of a lobster in my opinion. Two count size langosteen for the mouth feel. Tiny bay scallops for the sweetness.
I love lobster anyway it’s served. 👏👏👏
As a PEI'er (Islander) this video certainly got my salivary glands going. Thank you Ladies
Lobster is crazy expensive in Sweden
This made me way more confident at trying out some lobster some time, list time I messed it up!
( we live on the other side of the planet to lobsters )
Rip the fins off then push the meat out of the tail with your fingers. Takes two seconds and doesn’t require shears. That’s how we prepped it at “The Pound.”
In these times those lobster sandwiches were probably $40 each 😮
I have my personal chef handle all this fiddle-faddle, anyways. There's no need to faff about with falderal. "Jeeves! Bring me another Mai-Tai!"
Lobsters are about as affordable as that $1000 blender, or whatever it was, that they recommended.
In Bahstan, they're even more than that. Luckily you can still find much more affordable versions outside the tourist traps in the city.
I purchased one of those lobster roll sandwiches in Boston, back in 2018, and it cost $39.00 then.
@@WastrelWay their worst recommendation by far was the $350 magnetic knife holder… you can get a wall mount one for $20
2:45 I'm a bit of a tail and thorax kind of guy as well 😉
Thank you for this!!! I continuously buy lobster tails from Maine & I wanted to make my own lobster rolls.
No shallots… just lobster, butter and a roll ! That’s it !
I work for Cousins Maine Lobster and that’s how we make ‘em ❤🦞❤
I like them cold or hot , it depends on my mood , hard to believe lobsters were once considered poor man's food back in the day , Mainer , now living in New York
I like the idea of finishing the cooking in butter. I'm surprised that removing the intestinal tract from the tail was omitted. It's an important step. Just as any decent shrimp recipe includes deveining.
Personally, I've never seen shrimp sold alive. Although I have caught them with a cast net and put them in a bucket of sea water aerated with a commercial DC powered bubbler for weakfish and red drum fishing. They usually hit 'em hard. Works great and if you put a bit of ice in the bucket, they usually stay alive for close to an hour. Just saying. 🦐🦞🦐 . So, when your 'Jeeves' isn't around, do you ever play Batman ® and ask Alfred for a slice of Amaretto cheesecake for dessert? 🦇🦹♂️To the Batmobile Robin! The penguin awaits! 🏎️🎩🌂👮
Thanks for sharing I really appreciate and enjoyed your videos. Can I have a recipe for chicken pie .
Thank you ❤❤
ATK's Chicken Pot Pie: th-cam.com/video/lqESPpZhWQs/w-d-xo.html
I have no idea when this was made, but I live in western Massachusetts and lobster is NOT affordable any longer. At over $12/pound for micro lobsters (smaller than the 1 - 1.25 pound "chix") I can't afford them. When I was a kid we used to get lobsters (chix) for $3.99/pound local and if you went to the coast you could get them for $2.99/pound at the stores. If you went straight to the lobster pound you could get them for $2.49/pound and the culls (single clawed) for $1.99/pound.
I know things are more expensive now, but lobster is presently out of my price range. Last time I went to Maine (~10 years ago) it was $10/ lobster roll ready made at the stand closest to our hotel and at the pound they were $10.99/pound for 2 pounders. Now it costs me ~$20 at our local store just to buy 2 micro lobsters for me to make one roll. Our local seafood restaurant no longer offers whole live lobster due to the price. They do offer lazy-mans lobster for around $40 but that is frozen meat.
Thanks for sharing ❤❤
On the tail, just break the fans off the bottom and you can push the tail meat out the top from the bottom.
What is the perfect alternative for those who don't like mayonnaise in any form or any dairy due to allergies- butter alternative.
Butter flavored popcorn salt and as far as non-dairy mayo... Don't know!
@@StanErvin-yo9vl hahah no popcorn here. maybe then its not meant to be lol
But....mayo isn't dairy.
Thanks for the recipe. I live in SoCal. It's near impossible to find a good lobster roll here. I assume we could use the CA spiny lobster to make these? There just wouldn't be any claw meat.
And in case some of you out there don't know about America's test kitchen, they cook everything, using all sorts of recipes that they find. And then the one that is the best is always the recipe they offer to us!!! So when they give you a recipe, you can bet it has been cooked and cooked and cooked and cooked Time and Time again by different recipes and the one they come out with for proof of the pudding to you, it's the one that all of them agree is the best of all the lot! I don't know how you feel about this, but I believe it is very important information
It's right there in the name.
The lobster was all wrong.
hey where do you buy the special bun?
In the south, we would peel the lobster on a crawfish pan.
The best part is flinging the rubber band at a near not so dear relative.
If I were eating lobster rolls, I believe I would prefer a cold one
I certainly do, especially during the summer
As long as the Champagne is cold and deep, I don't care whether the lobster is warm or cool.
Trust me, exactly how they made it is insanely delicious. Doesn’t really need the minced shallot in my opinion but it’s fine. Can’t go wrong with a cold lobster roll either though so long as it’s not over dressed with mayo.
The bread for these make delicious hot dogs and steak sandwiches.❤🧑🏻🍳
Yum 😋 sending my delivery order in now .
Omg I miss home! And Lobster… everything!
Hi Desiree. Lobster and everything. Especially scallops for me. New England is the place to be.
And a bunch of fresh garlic added to that butter makes it even more
As a recent transplant to New England my first experience with a lobster roll was pretty bad. Cold lobster and mayo in a folded slice of white bread. I was very disappointed. Perhaps I'll keep an eye out for a hot lobster roll and give it another chance.
Lobster rolls are really just seafood salad sandwiches made with lobster. I usually see it with mayo but occasionally you might see it without mayo. It certainly should come on a toasted roll not folded over bread.
you want to ask for a "connecticut style" lobster roll. the cold one is "maine style" and i agree they're awful
I am drooling 😋💗
This looks so yummmmy! 😋
I wish they'd use spinny lobster! Such delicious meat!! Yum!
This was delicious I made mine with lobster tails 🎉
Nice if you live in New England. Not affordable elsewhere. Why not do Caviar next?
Amazing, can’t wait to make it!
Love me some Bridgett.
"Go to sleep" lmao
That looks so good 🤤
These look delectable!!
Wow, so easy. Looks great.
This is hardcore. I want to try this, but I'm not in New England
Love it
I bet it would be just as good with crab..( in the deep south by the gulf)
Also delicious to use shrimp
Pretty good at that twisting thing. Haw Haw Haw Haw !!!!! 😂
And for some extra flavor, make sure to leave the rubber bands on the claws, like they did.
HUNGRY NOW! MUST MAKE THIS!
Can we talk about the science behind the sound of the ocean and/or the smell of salt air being present in order for lobster to taste like lobster. I've had lobster rolls here in Chicago and they don't taste like anything
I live in Boston and make lobster rolls all the time. 10 minute cook: yes. Boil: no... steam instead. Shallots: no. Where did you get those split tops? They look odd and to be whole wheat... no way. Whole sides should be open bread and bleached white flour to let the lobster and butter shine! Butter griddled sides: yes. Chives: no. Lobster, butter, rolls, salt. That's all you want. Don't overcomplicate.
Finally! Someone who's not a bobble-headed robot.
And that's what we call it 'the way I like mine'.
Add add a little coleslaw salad to step it up a notch 😋
GOD I love hot buttered rolls
Take that butter and turn into lobster hollandaise
Maaaaaaaaaan. Next level! I've been eating lobster for 40+ years and never considered that until now. Thank you!
@@butler-macdonald8351 There's a video of it on Chuds BBQ
So, dude.....shall i say dudette! Not being a native here, ive called Mai e my home foe the last 14 years. Ive actually never had a lobster roll, and only had maybe 8 lobsters total. Originally from jersey...and love shri.p, scallops, especially crabs, clams.....i do know lobster is done a few ways. With that said......do i want hot lobster with butter cold with butter. Im not big on mayonnaise, but i know some places wikl lightly spread some on if you want . Another 2 questions would be... hard shell, soft shell..and steamed or boiled. Any advice from your guest from new england would be appreciated.a few typos in here, my oppologies, i think you can figure out what im asking
You don't have to freeze lobster before cooking. Softly and smoothly/consistently rub the skull between the eyes with your fingertip for about a minute. The lobster will go into a state of hypnosis and won't feel a thing, even though it's still living and breathing normally. You can stand the lobster on its head and even stick your finger in its claw and it won't move or attempt to pinch.
When you drop the hypnotized lobster in the water, you may hear a high-pitched squeal. That's air escaping the void between shell and meat, it's not screaming lol
My dad is a retired lobster fisherman. I must have eaten 1000 lobsters in my life, maybe more. The hypnosis trick works every time, and ensures perfectly tender meat. If you drop the lobster in the water without hypnotizing it, it will tense up in the boiling water and you'll end up with tough rubber-like meat.
Question from RI: when choosing my lobsters, I was always taught to hold it up and if it flaps it’s tail quickly, it’s a lively one, which will taste better. Then to make sure they are not stressed at all - no dumping into sink, no running around the kitchen floor to amuse the kids/dogs (I like ur trick to hypnotize them - we’d just put them in the freezer for a few minutes). Are these tricks just old wife’s tales? Thought you’d might know.
This may be similar to the technique with which I am familiar. We would stand a lobster on its head, balanced by its claws. The lobster quickly became immobile. I was told it had to do with the lobster's inability to deal with the extra "blood pressure" on the brain that made them pass out. We also did the stroking between the eyes before standing them on the head. Thanks for the reminder.
Why must we add onions or shallots to everything? I know I can JUST leave it out, but I have never tasted the difference. My gut can't tolerate them.
Hi; I agree... I'm allergic to ALL onions, garlic and peppers. I truly understand about angry insides, I have found that unless I make the food substitutes I pay the price.😢
@@jennyskeen3826 Are you truly allergic? If you go into anaphylaxis shock, that's an allergic reaction. It sounds like you have an intolerance to them like me!! It's really difficult to deal with when every recipe seems to have onions in it.
@@annacatherinesendgikoski1965 Not all food allergies cause anaphylactic shock. What are you even talking about.
Yummy 😋
We need a popsicle mold review! It summer time now and am frustrated not finding the right one help
East coast of Canada is where you get the real lobster roll
Good video, I can't afford lobster. Thanks
Yuk with any mayo, this is the way to eat them. I would have put a little minced garlic in with the butter! But what do I know, I'm from SoCal
Let me guess. Bread,lobster,butter and an oven or stove?
Metal slotted spoon in a nonstick pan?
I prefer to dispatch lobsters with a knife through the brain before cooking, it seems more humane to me.
I want the hot lobster tail
No shears needed to remove the tail. Remove the tail fins then push the flesh out the other end
Yum❤
Looks sloppy to eat but I am dying to eat one! Too bad it’s sooo expensive where I live. :(
That’s $35-$40 right there, yes m’aam.
When did you devein the lobsters? I missed that.
Hi Maria. That's a good point. I did not catch it, but it's true.
TO THINK 3 LOBS FOR 4 ROLLS IS WILD.
MAYBE MAKE IT GO FURTHER WITH OTHER SEAFOODS/MARINARA IR EVEN IMITATION CRAB ?
IDK BUTEER ON THE OUT SIDE THE ROLLS ..
Not adding some hot sauce to that butter...you're just missing out on all that extra flavor!
Hello every one
Good recipe, but with one glaring omission: DE-VEIN THE TAILS!
Inexpensive??!! I think not. Four tails for 100.00 plus, is outrageous!! I LOVE lobster but I could never afford to eat it. It’s a luxury now!
in AZ lobster tail normally only 3.99 each.
I can’t believe they are not using a New England style roll 🤦🏽♂️
How would you like your lobster roll?
Butter...
💎💎💎💎💙💙💙💎💎💎💎
Now tell us how to afford lobster!
looking so tasty！
They said the lobsters were sleeping 🥺
I love these, only I'm in Australia so while we have lobsters, I like to use Balmain Bugs or Moreton Bay Bugs, so much easier to shell, more meat by weight and just as juicy and sweet.
THIS is the original lobster roll, from Lasse's in Milford, CT
Actually, it's Perry's, not Lasse's.
@@deedee67888 look it up
That monster boiled those pooor babies alive
LOL
Would high quality butter like Kerrygold make this even better or just distract?
Failure to remove the cloaca.
Those Lobsters were already 150% dead.
HELLO???Never steam up lobsters with the *Rubbers on*…You *Are infusing that BITTERNESS RIGHT IN THAT MEAT….🤔
Not really.. I live in Maine. There are lobsters in my fridge right now lol... 7.99 a pound :-) anyhow Bands on or off doesn't really matter the bitter taste people think comes from bands is typically just found in some hard shell lobsters why is up for debate... Anyhow if you only cook shedders (soft shell) you wont find any bitterness bands or not
Ashley is a TOUGH watch. She treats the viewer like a child.
I had to help cook crab when I was young.
It was horrific ,,,to me.
I would not boil a living creature.
But that's just me. And yes I have eaten it a couple of times. And crawdads to (Cajun) but never again if I can help it.
Hot, garlic butter to toast the rolls. Tartar sauce with the lobster.😋🤤😋
Tail meat is tougher and not as sweet as the claws and knuckles in my opinion. I always try to find a recently shed lobster. The darker the color of the shell means they haven't shed their shell recently. Always try to find the brighter red color. Also the 1 1/4 lb to 1 1/2 lb. They just taste better. and the larger the lobster the means shrinks in the shell during cooking so alway place the lobster out of the boiling water and into an ice bath. That will stop the cooking of the lobster in the shell.
I never had a lobster roll and probably will not lobster is very expensive here.
Why wait for the lousy hot dog roll. Hot lobster just needs a dunk in melted butter. Put your cold leftover lobster in the roll. No New England split top rolls? Just use your favorite sandwich bread toast and butter on one side. Put the lobster on the untoasted side and fold like a taco. You'll get the same toasty buttery lobster roll flavor as the New England split top roll. Works with hot dogs, too.
Good tips.
Who can afford expensive lobstah in this hyperinflationary Obiden economy?
Those lobsters are not alive.