4 Levels of Lobster Rolls: Amateur to Food Scientist | Epicurious
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- เผยแพร่เมื่อ 10 ม.ค. 2022
- We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Danielle Alex of Diversity Kitchen - to make us their best lobster roll. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices each chef made along the way - both good and bad. Which lobster roll has you pining for a day at the beach?
Follow Danielle on Instagram at @danielleginet & @diversitykitchen
Keep up with Emily on her TH-cam channel at / emilyduncan and on Instagram at @emilyslamduncan
Rose is on Instagram at @rosemarytrout_foodscience
Beth can be found at @bethdimino
Still haven’t subscribed to Epicurious on TH-cam? ►► bit.ly/epiyoutubesub
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Just a suggestion, but they should make a video where chefs from different parts of the world cook the same dish, but in the version of their respective countries
i love this idea
Nah
Love this idea. Make it something that most chefs make despite country...omlet..chicken...or bread. Something we all eat but will be different from place to place
That's gonna be very controversial lol
Gosh.. such a nice idea😃😃
Appreciate Beth bringing the CT-style lobster roll to the table. I won't say no to the cold mayo style that Emily made, but warm lobster with butter is THE BEST.
Agreed! Hot buttered CT style is my favorite
Hehe a food truck asked if I wanted (cold) Mayo instead of (warm) butter... I genuinely responded with "Why?"
Lol
No contest, I'm sorry 😅
That is the lobster roll of my dreams! Thank you, Beth!
As a native Mainah, the cold lobster roll with mayo is the best. Sorry to say! Save the buttah for pickin a lobstah!
@@Twenty5Euro I love them all lol. Cold, warm, I will eat all the lobster rolls!
The way Beth pronounces 'lobster' makes me instantly trust her with the roll.
For sure
Lawbsta
When Beth said "whole stick of butter" I fell in love all over again
Yes, Lobstah n buttah, oh my!
I guess it wouldn't make sense to include two same level chefs, but I want an episode with Frank and Saul.
They could do a cook off show with level 1 and 2s as judges
@@SkaterBlades that’s a super cool ldea
I just wish they had Rawlston as the level 3 chef here
Frank v Saul Iron Chef style!
And Lorenzo
I would love if Beth was my grandmother, she is so sweet and sounds so kind
and she often references how she loves to cook for her grandbabies.
I would also have her too, but i think im gonna grow up with obesity 😭😭. I love eating and I already have a hard time to control myself being the thick gal, imagine if she is my grandma 😭😭. Im gonna be on hospital every once in a while 😭😭
(Im sry i didn't mean to offend any + size. It just that my preference is being thick but not more than that, cus im not a healthy gal, if i became more bigger than now im gonna be running out of stamina and i would be having a heart issue)
I would be severely overweight 😭😭😭
she even put the lobster to sleep before killing it. SO sweet
I love Emily's energy, like she's fully aware shes the first level but is proud of herself nonetheless and acknowledges that shes considered an essential part of the team and is greatly appreciated
"has someone told her about hot dog buns" lmfaoo she's gold
Level 1 cook: Home cook on a budget. Probably just graduated college or is in college. Knows a simple but effective recipe.
Level 2 cook: Grandma that has probably been cooking for the family for years. Has probably made this dish for years.
Level 3 cook: Professionally trained chef that has every resource possible and then some to go above and beyond to make this dish.
Yeah, that's about the size of how it works on this series. XD
You forgot Level Frank: God in chef form
@@tabijozwick the difference between a typical chef and God is that God doesn't think he's a typical chef.
@@fnjesusfreak not true!… not all lvl 2 chefs are grandmas. I was also new to watching this when making that comment lol
@@gemtail3125 the thing is lvl 2 chefs has more experience than those of lvl 1, while lvl 3 chefs have the knowledge and skill and i mean grandma is op af.
I feel you Emily, I too want what level 2 and 3 are making.(Whoa thanks for likes)
@@eveline7611 No
samee lol
Still want what she's making too ;)
Would really love it if the other chefs could eat their levels of food as well. Love the comments they make on the ingredients being used and differences between each level, but would also love if they could set aside each other’s levels to try out too.
@@patriotsfan122480 I guess everyone would run after what level 3 made. Level 1 would be good, Level 2 better than 1 but level 3 oh that's gonna be amazing, it's like you hired a pro chef just to make one specific dish for you.
Beth is amazing. She said "respect for the animal" and makes damn good on it. Less is more, and that garlic butter with lemon is more than enough, imo 😁 everyone did great though.
why tf do you need to respect a goddamn lobster
@@gigachadcooper7381 because if we didn't have respect for lobsters and the environment, there would be no lobsters to eat. we have to be sustainable and not wasteful with them. that's all she was saying by getting all the meat out of the shell.
New englander here who eats maine lobster few times a year and has generations of family who were there + a grandpa chef who worked in maine, her lobster roll was great. Simple and easy, I’d eat all of them but I would of course enjoy hers as well. The grandma was amazing tho
What is the most impressive about this series is literally every chef you bring on the show (especially the level 3 chefs) are so likeable and captivating.
I also loved that each one of them brought some of their hometown flavour
Can we take a moment to appreciate the editors?? they do a great job nailing the comedic timing in every episode 🤩
Every time Danielle says she’s been a chef for 16 years my brain kinda locks up. She just looks so much younger than that would imply.
Yeah her skin is amazing and her attitude makes her seem so youthful ! Love her
Danielle always sounds so authoritative but without being harsh.
Yeah, super glad we got “the diversity chef” rather than fan-favorite Frank….
@@bobsaul4568 you sound stupid
Yes, she’s great! So many of the level 3 chefs are wonderful that it’s almost like seeing an old friend whenever one comes back to do a new video.
@@alli7447 She’s the “diversity chef” because she’s literally from an organization called “Diversity Kitchen.” Anyway, I really wish they got Rawlston (who happens to be African-American) as the level 3 chef since he was the professional chef for a previous lobster roll video. I just can’t trust Chef Danielle after that biryani disaster. (Also, why didn’t they use Chek Palak for that biryani video, given that she’s south Asian?)
I love her voice! ☺️
Danielle's smile and enthusiasm is so infectious. I adore
Just don't let that lady cook you a biryani. What she made was an abomination.
I love the editors - The “I’m just not that talented” from Emily, and then swift cut to Beth cracking it open with her bare hands 🤣 as well as Danielle saying “I just want it to fit nicely into the roll, to not br huge while you’re chewing it” with the side by side comparison of Emily’s huge lobster chunks
We all need a poutine edition of this show
Cheers from a Canadian who lives in California
I just hope those fancy chefs don’t add any cheese that isn’t cheese curd. At that point they automatically lose
@@danielkorngold3066 True
The first time I heard of poutine, I thought it was slang for a woman’s genitalia
@@mechadoggy i mean, poutine and poontang do sound similar… 😂
Agreed, and they’d better bring Emily in to it to rep the true essence of Canadian poutine :D
Emily is Canadian! That's why she's so nice and self-deprecating!
Eh, I think she’s self-deprecating because she knows her brand as a level 1 chef so she’s milking it all she’s got because more people finding the video funny leads to more views which leads to more times Epicurious hires Emily for more videos. Plus, she’s a stand-up comedian and is probably used to doing self-deprecating humor.
I always want what Beth makes .. I would love to have all of them but if 1 then it's Beth
That’s facts
Frank was selectively breeding his lobsters, hence why he isn't here.
"my lobsters are trying to escape" 😂I feel you emily
I absolutely love Danielle’s voice! I could listen to hear speak all day lol
It feels so wrong to see Emilly making a dish without ketchup.
There's more to Emily than just ketchup. There's mayo too.
...and not wearing her glasses. Still seeing Emily and Beth is like a warm hug.
Mayo is just egg ketchup.
@@visakthlang7881 i can't believe you would say something so controversial yet so true
I want to see the purely chaotic episode where you have three level 1 chefs make the same dish but in their own unique way. Or an episode where you have three level 3 chefs mentor three level 1 chefs to compete against three 2 chefs 🤷
YESSSS!!!
Emily looks so comfortable and confident... I can't put my finger on what the difference is but she looks good and happy!
She's not wearing glasses. That's the difference. And she does seem to be gaining confidence the more she does these.
i like how the lvl 3 cheff ends every sentence with a smile 😂
Nah she's deffo fake as hell. Pretentious smile, not friendly.
I mean who wouldn’t love a plate from Beth!
Why tf are people advertising their only fans on TH-cam comments for a cooking video 💀
@@CommanderCodey bots
@@CommanderCodey they're scammers, bots.
Why couldn't we have Steven. I wanted to see a cheesecake lobster roll
He's vegetarian, so we'd be looking at palm hearts (and lots of people complaining that veg lobster is not real lobster)
Level 2 chefs almost always has an instant warmth in their food that everyone loves
I enjoyed this video as every other one but I wish Rose would have talked a bit more about the filling combinations like: what does Aioli do when it becomes Aioli or what does Mirin to the mixture, stuff like that. I love all three of them and I definitely will have/make a lobster roll once :)
Lol the video would be six hours long!
Mirin brah
As a fellow Nova Scotian, I have the authority to say that Nova Scotia misses you too, Emily! Great job on the lobster roll!
1:34 "it puts the lobster to sleep" *lobster blinks*
REM sleep???
Nova Scotia here. You have indeed done us proud! Nothing but smiles watching this video!
i feel like a lot of these kinds of cooking channels rely on having really fun, likable people on. emily and beth especially always make me smile !
In Québec, specifically in the Gaspésie region, we have "Guedille au Homard", it's basically a lobster roll with a sweet coleslaw in it.
I’d love to try that! Sounds delicious!
It is! ^_^
I would find it interesting with a savory, not sweet cole slaw.
I love Beth she been on this channel she can do sweet and savory.
From one Connecticut native to another, thank you Beth!
I totally thought this was gonna be about lobster SUSHI rolls, so when Emily busted out the hot dog buns in the first minute, I was like "whoa, that is EXCEPTIONALLY savage" 🤣🤣🤣
Appreciate the fact that this level 3 chef's actually got personality
Effusive fakeness is not a personality.
@@kevlar1482 Effusive fakeness? You mean how literally everyone behaves while they're being filmed?
The revelation that Emily is Canadian makes the depths of my maple syrup loving, poutine-consuming heart sing
I wanted to try every levels rolls. Great job ladies.
This was great. Agreed with Lv1 saying she wanted to eat all 3 versions! But really appreciated the crab and Asian flavors brought by my hometown of Seattle
The middle chef knew more about dispatching and cooking lobsters than the other two.
A grandmother's experience!
The Nova Scotia government should both endorse and commemorate Emily for all the wonderful goodness she brings to these lobster rolls, and to our name. #SuperScotian
They should review this killing method for lobsters. There's a new study from a British University which shows that animals such as lobsters, crabs and octopuses are sentient and actually feel pain. Boiling them alive doesn't feel like the most "humane" way of killing them.
I am in for the Connecticut style one, with the brioche bun of the third one, with those microgreens.
Go Beth! Connecticut-style ftw.
The visual art is a great addition to these videos! Well done video-team! And Rose is always so great. Her mix of intelligence and care remind me of my old family doctor, so I get an odd sense of comfort from her. Could Rose be my therapist, lol. Thanks for the smiles and knowledge.
Here we go again with Emily and Nova Scotian lobster 😩 need more updates to this story😆
Emily is rockin' the tartan too. You can stay in Nova Scotia. We'll forget about the ketchup incident.
whoever does the sound design for these videos is insanely good at their job
Danielle did her level 3 thing and nailed it! I gotta try out those ingredients.
Signature of 4 levels in Epicurious :
Level 1 : Hi I'm _ I'm a level one chef
Level 2 : Hi I'm _ I'm a level two chef
Level 3 : I'm _ and I've been cooking ever since the humanity discovered fire
One of my favorite episodes in this series, to date.
Every chef really enjoys what they are doing and all really connect.
All of these rolls would be delicious- I lean towards the Down-East style, having devoured far too many from Kittery to Calais. Have only been to Nova Scotia in January/February...Lobster not first thought.
Serious respect to the care and effort put into the Seattle Roll. I would pay whatever the price a restaurant asked.
I love making white sauce with shrimp with Yuzu. Now for the first time I am so close to a pro in term of choice of flavouring lol.
Yooo level one gets added points for being from Nova Scotia, the lobster roll capital of Canada.
3:48
Lobster: even after death, I still will make your life a living hell
😂
"usually you get one cla, at hwome you get two!" beth is awesome as ever
Hard to mess up a lobster roll. I'm watching you on my lunch break from spring garden road in Halifax Emily! Good job on your roll :) my turkey sub just isn't holding up right now lol
lol, "hard to mess up a lobster roll"
50 People Try: Hold My Beer
Hahah pop over to the moustache! They make a great lobster roll 😄
Does Beth realize that salting water does nothing if you're going to steam the lobster? Salt will not rise with the steam..
That's why she is level 2
"The lobster rolls they're making--I want them, too. I want ALL the lobster rolls. Is that too much to ask?" Never have truer words been spoken.
Seattle represent! Dungies are one of my ultimate favorite foods
We need a crab cake episode now
I love all chefs, but Emily is SUCH a vibe, lol.
Emily without glasses? You go girl!
4:45 The guts, you don't need that
Asian people: *That hurts my soul*
Mix it with rice, delicious
me, a level 0 chef: buys imitation lobster at the seafood counter 🥴
Oh god please no lol
I’m really proud of Emily’s improvement
Maybe we’ll see her as a level 2 eventually? 👀
Honestly, Emily's looked the best
Can never have too much of Emily
Beth nailed it. Also...I love that they tasted what they were making. Taste your food while making it, don't just follow the instructions. If something tastes off, fix it early.
Beth's New York/Boston accent made this episode so much better.
Grandma ALWAYS knows best!
EMILY’S FROM NOVA SCOTIA WHAT
I was surprised too!! #eastcoast for the win
If you'd follow her channel, you'd know that!
@@defaultuser1447 i SuRe wOuLd
Emily is a certified king. I love her
The Mainer in me is happy with this episode 😊
danielles lobster roll looks so appetizing
Girl that crispy shallot. You’ve won my heart
I admire Emily's dedication to level 1- Cooking and good food doesn't have to become an art, or get complicated to be thoroughly enjoyable 😋
Love you all at epicurius! Happy New year
Danielle has such a beautiful and contagious smile!
Keep it classic. I would go #2
Emily, please never stop never stopping.
Chef Danielle definitely is the type where you can be friends in a matter of seconds. I like her enthusiasm!
I wouldn’t trust her with my food, especially after what she did to biryani.
As a Fellow Nova Scotian, I can look past just using the Lobster Tails. IMO, it’s the best meat for a Lobster Roll. The claws are too pretty to just HACK UP and mix with Mayonnaise.
I guess they should include a blind tasting by amateurs and experts...perhaps literally blind-folded. Because if you see the expert level cook's presentation, you'd know who cooked it. So it should be a blindfolded tasting session to see which tastes the best.
Danielle hit wifey level when she put that little extra mayo on there. I have a new favorite pro chef.
I would watch an entire cooking series with the amateur level 1 chef. Please make her a show
"Respect to the animal"
Proceeds to boil it alive :x
Three wonderful personalities!
Lmao Beth "it puts them to sleep"
Lobster :*blinks*🤣🤣
beth needs her own series 🥺
I don't like lobster AT ALL but enjoyed the video. Beth is my spirit animal!
Love this trio. Please do more Emily, Beth and Danielle videos.
I'm so happy that Emily made it to Level 2,but I LOVED her at Level 1 😊
Four of my favourite people on this channel! Lovely video ♥️
Well done video. Succeeded at making me crave a good lobster roll... Can't find any decent lobster rolls at any restaurants around here, so I guess I have to start making them myself 😄
Hello! Open a restaurant! That's a sign. If you can't find a decent one, start making them and CHARGE MORE!
😭😭 i never even see someone sell lobster roll in my country
@@quedizzle7378 That's what someone did in a city nearby ... They charged $25 for a lobster roll... I tried the restaurant once and never went back. They priced themselves out of a potential repeat customer.
@@0blivioniox864 but $25 is actually a pretty decent price for a lobster roll lol, beth even says so herself. even where lobsters are locally sorced, a properly (and well) prepared lobster roll is a delicacy and usually on the pricier side
@@shelly7294 I'll stick to my $5 McLobsters then.
For April fool's day, how about "popcorn"... Level 1 uses microwave popcorn (but burns it), level 2 uses an air popper, and level 3 does something awesome with popping popcorn...
Emily is just there to have fun and I love it
Yo Beth all the way... and I'm a chef. I appreciate the delicate amounts of butter used. She is holding up the dairy industry and I commend that