I highly recommend trying a crabster roll! I have fond memories of my godmother mixing in crab meat to fill all the nooks and crannies from good lobster meat. Great for both Maine or Connecticut style
As a west-coaster, I am a crab snob. I am willing to wait for the local catch season, then do all these crab and lobster recipes with fresh caught Dungeness.
My wife who is from CT swears by the CT. I'm from MA and it's the Maine lobster roll for me. Fortunately we will be in Maine next week and you know what I'll be having!
1:40 couldn't agree more chef. I grew up in the south where in the summer we fished and in the autumn we hunted to fill the deep freeze. we did not 100% live off the land but we were connected to it in a special way that I honestly miss nowadays. I am not a fan of trophy hunting, but I think everyone should learn how to harvest and butcher animal protein once in their lives.
Brown's Clam Shanty, Moody, Maine, gives you a choice of cold with mayo or warm with butter. The warm with butter was melt in your mouth delicious 😋 Go to Brown's for lobster rolls the next time you are in Moody. From an Upstate New Yorker who loves seafood 🦞
Yes, there are definitely a few few other things I’ve seen added in with the mayo that looks very tasty. I just tried to keep it basic and traditional.
Thank you for making this Video. I will be cooking the Connecticut version this weekend. I really enjoy all your videos as they are educational and Enjoyable.
@peterbougioukos1423 Honestly, I don't remember the name. I stopped there before the pandemic, and haven't been past Eastham the last few years. Arnold's, in Eastham has really good Lobster rolls too. Personally, I feel that Arnold's has the best Clam Chowder on the Cape, plus a really good miniature golf course.
Man, Chef, your flying Main lobsters into Chicago!, I guess that's how you roll! 😂😂😂 for me, I'll stick with getting some discounted lobsters in my local chinatowns, there always fighting in that tank they stick em in, its like watching a royal rumble!😂😂😂
@ChefBillyParisi a beurre Monte sauce might be good too, and a lot easier to make than Hollandaise. Maybe instead of straight water use some lemon juice to cut the richness.
If you come to Portland Maine I’ll show you how to make one I just bought three lobsters from Harbor Fish market in Portland for $30 pound and a softshell lobsters come to Portland Maine I’ll show you how to make one will make one Main and one Connecticut because I think they’re equal I don’t think one’s better than the other I think they are both fantastic
While I thought it was blasphemy when I heard of it, I HIGHLY recommend adding charred Anaheim Peppers to the homemade mayo for the Marine Roll. This is a marriage between Main and Cali, just a bit of tang/zest to complement the creamy mayo. Southwest Lobster Rolls are divine.
If you’re steaming, why would you salt the water? The salt isn’t boiled off with the water vapor, so unless you just want to raise the boiling point of the water, I am genuinely curious why you would salt water you intend to use for steaming.
Sorry but you need to steam those boys. Boiling just leaches out the flavor, IMO. Maybe I’m a bit extreme but I won’t even boil a potato at this point.
It’s is better, but not everyone has a steamer so I wanted to show both options. Boiling can water log and decrease natural salty flavors, which is why you season it so heavily. We used to gently poach tails in a butter court bouillon and it was awesome. However it’s not practical for this.
I don’t get the fascination with this sandwich. It’s not awful, but there’s nothing about it that makes it craveable. To me it’s no more special than a PB&J. An Italian hoagie (sub), a Philly Cheesesteak, a Reuben, a Monte Cristo… there are just so many other sandwiches that actually ARE craveable.
I highly recommend trying a crabster roll! I have fond memories of my godmother mixing in crab meat to fill all the nooks and crannies from good lobster meat. Great for both Maine or Connecticut style
Delicious!
As a west-coaster, I am a crab snob. I am willing to wait for the local catch season, then do all these crab and lobster recipes with fresh caught Dungeness.
@@LeggoMyLamb Dungies are way better then lobster, use to get live Dungeness down the docks when I lived in Juneau.
My wife who is from CT swears by the CT. I'm from MA and it's the Maine lobster roll for me. Fortunately we will be in Maine next week and you know what I'll be having!
I agree with honoring the lives of animals we take. We take it for granted all too often.
Indeed
❤ I love all seafood rolls: crab, lobster, and shrimp. Thanx, Chef Billy Parisi! ❤
This looks absolutely delightful. I'll have to visit Maine some time.
1:40 couldn't agree more chef. I grew up in the south where in the summer we fished and in the autumn we hunted to fill the deep freeze. we did not 100% live off the land but we were connected to it in a special way that I honestly miss nowadays. I am not a fan of trophy hunting, but I think everyone should learn how to harvest and butcher animal protein once in their lives.
Brown's Clam Shanty, Moody, Maine, gives you a choice of cold with mayo or warm with butter. The warm with butter was melt in your mouth delicious 😋 Go to Brown's for lobster rolls the next time you are in Moody. From an Upstate New Yorker who loves seafood 🦞
“Lobster forward” …adding that to my vocabulary! 😂
We had lobsters rolls at topsail North Carolina !!! It was delicious lobsters with butter. I’ll make your recipe. Thank you for sharing ❤
Amazing!
I have only ever had Maine style. Never heard of Connecticut style but it looks super. I add just a bit of fresh tarragon to my Maine style.
Yes, there are definitely a few few other things I’ve seen added in with the mayo that looks very tasty. I just tried to keep it basic and traditional.
Thank you for making this Video. I will be cooking the Connecticut version this weekend. I really enjoy all your videos as they are educational and Enjoyable.
Thanks for watching!
Beautiful Sharing 🍀🍀
Bro, You are one of My favorite youtube chefs. Keep up the great work!
I appreciate that very much, Thank you!
Lobster salad, ALL THE WAY! :)
CT all the way!
Thank you. God bless you
The best one I have ever had was at a country store in Wellfleet, MA (Cape Cod).
Do you remember the name? I’m going to the cape this weekend and been in the mood for a lobster roll! 🦞
@peterbougioukos1423 Honestly, I don't remember the name. I stopped there before the pandemic, and haven't been past Eastham the last few years. Arnold's, in Eastham has really good Lobster rolls too. Personally, I feel that Arnold's has the best Clam Chowder on the Cape, plus a really good miniature golf course.
i live in Maine...chef has to take the elastic out before cooking , so it tasts better
Ridiculous! Those rubber bands will not affect the taste of the meat!
Finally, someone who doesn't neglect the body meat...
My fave is to make mayo with melted drawn butter.
Man, Chef, your flying Main lobsters into Chicago!, I guess that's how you roll! 😂😂😂 for me, I'll stick with getting some discounted lobsters in my local chinatowns, there always fighting in that tank they stick em in, its like watching a royal rumble!😂😂😂
Only had Maine before, I guess I need to try the CT one!
Connecticut style is my favorite and the one I make when I have lobster tails
New Haven oyster knife is the best tool for getting the meat from the knuckles
I make with a homemade Hollandaise sauce which is a lot like the Connecticut version but thicker so it sticks to the lobster better.
That sounds awesome
@ChefBillyParisi a beurre Monte sauce might be good too, and a lot easier to make than Hollandaise.
Maybe instead of straight water use some lemon juice to cut the richness.
Id love to try these on a tiger stick.
Block Island lobster hogie. Amazing stuff.
Where’s that at?
@@ChefBillyParisi Island off the southern coast of Rhode Island.
If you come to Portland Maine I’ll show you how to make one I just bought three lobsters from Harbor Fish market in Portland for $30 pound and a softshell lobsters come to Portland Maine I’ll show you how to make one will make one Main and one Connecticut because I think they’re equal I don’t think one’s better than the other I think they are both fantastic
You paid $30 a pound? Were the 🦞 cooked and cleaned?
I’m from Connecticut and won’t eat lobster with anything but butter. To die for!!!
It’s better
Great recipes. I’m easier on the mayo, and I also add Old Bay to it.
While I thought it was blasphemy when I heard of it, I HIGHLY recommend adding charred Anaheim Peppers to the homemade mayo for the Marine Roll. This is a marriage between Main and Cali, just a bit of tang/zest to complement the creamy mayo. Southwest Lobster Rolls are divine.
Nice! I’ll have to try it out.
Aloha. If anyone is able to, try the Connecticut style, but substitute stone crab claws!
I’ve spent lots of time in Maine where the lobster rolls almost never have celery added.
My mother's front Main and they always added celery for the crunch
Connecticut Roll for me please Chef!
Comin right up!
I prefer the Maine roll. I’m from Connecticut 😅
Growing up in MA and visiting Maine often I just love lobster roll but I like Connecticut style better because I don’t like celery.
I like it simple… and with a lot of butter 😂😂
@@ChefBillyParisi Yees lol
What did that lobster ever do to you for you to add mayo to it? CT native here. Last time I was in Maine I saw Ct lobster rolls all over.
I agree. Both are great, but Connecticut is better. Of course, it’s personal taste.
Literally just had a Connecticut for Lunch lol
Excellent!
Again I live in Portland Maine we don’t use celery and lobster rolls not here what are you getting the stuff from
Steaming > boiling
If you’re steaming, why would you salt the water? The salt isn’t boiled off with the water vapor, so unless you just want to raise the boiling point of the water, I am genuinely curious why you would salt water you intend to use for steaming.
You didn’t remove the “vein” from the tail.
Me. The best
💕💕💕💕💕💕💕💕
Thanks for watching!
Lolz what’s in the box
I say it anytime I see someone opening a box lol
Maine Mass never Connecticut
Prince Edward Island
Souris, PEI….or Shediac, New Brunswick. Sorry Maine and Connecticut.
👑🦞
Never sSemaj lobster and fresh water after you cook that I live in Portland Maine you don’t do that just let them cool down naturally
Sorry but you need to steam those boys. Boiling just leaches out the flavor, IMO. Maybe I’m a bit extreme but I won’t even boil a potato at this point.
It’s is better, but not everyone has a steamer so I wanted to show both options. Boiling can water log and decrease natural salty flavors, which is why you season it so heavily. We used to gently poach tails in a butter court bouillon and it was awesome. However it’s not practical for this.
WAY too much mayo
Dude, stop running at me. The “let’s cook” pull-in already made me feel like you’re a psycho.
😂😂
I don’t get the fascination with this sandwich. It’s not awful, but there’s nothing about it that makes it craveable. To me it’s no more special than a PB&J. An Italian hoagie (sub), a Philly Cheesesteak, a Reuben, a Monte Cristo… there are just so many other sandwiches that actually ARE craveable.
the Maine version is disgusting. Connecticut is amazing. the end.
Not even a contest. Connecticut is way better simply because mayo is nasty & disgusting.