Major respect to Mike for that little bit at the end regarding the harvesting of meat, and being aware of the process. If you wanna eat meat, you shouldn't hide from the reality of your meal, and should understand the sacrifice that went into it.
I had someone ask me once when eating a burger if I'd ever kill a cow so I could eat beef. My grandpa used to raise Angus cows, so when I said "I did when I was like, 8 years old" it blew their mind. Knock them out, a bolt to the forehead, and they never feel a thing.
@@clemensmartin1034 You do know that all types of animals eat other animals, right? From parasitic worms, to African lions, animals eat (and kill) other animals for nutrition. Bears are omnivores like us. Have you seen how they act when salmon spawn? They eat a small part and waste the rest.
@@solchapeau6343 Thats the ye old natural fallacy - yes animals also rape others of their species, they often eat smaller members of their species and male lions often kill cubs from other males so the females get pregnant faster. And all of that matters exactly zero to determine whether something is moral or not.
Thank you for a full comprehensive video showing beginning to end of making a lobster roll, outside of growing and harvesting your own lobster. It's so annoying that so many of these so called online/youtube cooks who won't take the time to make their own rolls for their sandwiches or in this case a lobster roll but show you the basics on what to put in a roll. Many kudos to you for all the work you do. I have used your philly cheesesteak roll recipe for making the "cheezers" which work out great but I've found changing the recipe a little due to my microclimate and the water we have here made a huge difference to get it correct. Sorry getting back to the lobster rolls. I appreciate everything you do and all the time you take researching how to make the best of the best in all recipes. I wish more cooks would do the same.
I'm from Nova Scotia and have been boiling lobster all my life. Made some for dinner this evening, followed your friend Mark's advice on steaming and my lobster has never been better!
I grew up in a Nova Scotia fishing village so seafood, lobster is second nature to me. The noise (screaming) one hears after dropping lobster into a large caldron is the air escaping from the lobsters body. By the way the best lobster and bang for your buck is cold water/(hard shell) early season, the shell is very hard and the meat is fuller and there is more fat. Which is the white/grey stuff you see inside the cavities and on the sides of the head. Traditionally we use butter and since I love to cook I’ll make dipping bowls of garlic and lemon butters and I’ll make a brun butter also. Traditionally we don’t do the lobster roll thing, some restaurants do but nobody local does it. We like our fresh off the boat lobster straight up with butter. There is also a lot of meat in the head area so don’t chuck it before exploring every crevasse. Great show!
I’ve lived in Maine my entire life. A traditional lobster roll for any local (inland or on the coast) is: frankfurter bun, grilled with butter, and fresh cooked lobster. Most people use mayo but there are a few that go with fresh drawn butter instead. No seasoning involved other than salt and pepper. No herbs. No sesame seeds. No veggies. The lobster is the star. The reason it was the best lobster ever❤️: you received the lobster from Maine (best in the world), very fresh/alive, plus you cooked it yourself. Maine lobster is amazing. Imagine cooking it just hours out of the water 😉
This is the best series EVER! The history, the cheeky music in the background, your knowledge of each ingredient! Just excellent all around! I’m a new fan for life.
Looks great! Personally I can't get enough of the sandwich series! Keep 'em comin'. I got into sourdough and bread in general from Pro Home Cooks over a year ago, and now I have my own channel and I'm baking every week! Thanks.
Absolutely love your channel! Your presentations are flawless and I enjoy your occasional orneriness. The company your promoting in this video really impresses me as well. They are customer service experts! Thanks for all your hard work.
Thank You for showing a humane way of sacrificing the lobster! I have family all over New England and butter is the way to go! Love the sandwich series!
As a Maine native you got it, partly, right. Usually a true Maine lobster roll is just fresh lobster meat (I prefer claw not tail for rolls) a little mayo and just a slight drop of lemon, maybe a sprinkle of salt. Some places put a thin leaf of lettuce, some don't. I like the crunch of celery in mine but it isn't how it's served in Maine at most restaurants. The herbs, to me, would overwhelm the mild and delicate flavor of the lobster. Good stuff though!
Great video as usual. On a side note, I've been really worried about your brother. He's been putting himself through such awful things lately, based on his videos I just hope he can figure out some of these things and reclaim his peace and sanity. I'm so glad that you have stuck with the cooking, you have inspired me in kitchen countless times and sparked my creativity to the point where everyone that knows me expects me to make good food! Just wanted to let you know that you and your brother have changed my life and I'm glad you are doing well and hope that he can learn how to take better care of himself.
I liked that at the end of the video you went on that rant about killing lobster and about being more connected to the process of your food. I think the fact that people today are so disconnected from their food is terrible. You need to be able to understand that when you are eating delicious meat that you are taking a life. I think it's taken way too lightly.
Having killed what I eat, people need to connect more with their food sources. Maybe they think the chicken in the package comes from a chicken machine at the supermarket, or so they wanna think about it.
Ok !! I got one sandwich for you this is a true mediterranean french classic sandwich typical from the town of Nice! we have arguments over who makes the best one in nice itself and it's a sandwich that requires its own kind of bread. The pan bagnat, or the swiming bread in nicois has humble beginnings but a tradition of provence.
This is going to sound snobby & parochial, but gotta say it anyway: you haven't lived until you've had a good Maine lobster roll. This is the best video you've ever done.
Not snobby, just biased. Lobsters are great, but I can say the same thing about Kamchatka crab. There are a lot of great foods. Some are hated and some are loved at the same time by different people.
I can't say I agree but at least this comment tells you that a lobster roll is VERY important to a lot of people. And this seems like a pretty legit recipe.
Hi Mike! Your breads always look amazing 🤩 I have been a vegetarian for over 20 years, only eating eggs but this video makes me want to incorporate sea food back into my diet 🤤 The food looks absolutely amazing and I totally binge watch the videos on your channel. Thank you for these entertaining and educational videos. Kept being amazing. Thank you
Being from newengland from Boston and culinary background .I've never had a mayo style with all those herbs .true new england lobster roll is very little mayo and celery that it .you want to taste the lobster not get lost in dill and basil. But my favorite is the maine style and how you made it was spot on perfection.
Hi from the East Coast of Canada!! We have a large lobster fishing industry here too, but most of the locals consider lobster to be common and usually won't eat it much 😅 I love lobster rolls though! I made them for my mom for Mothers day
This is a very fond memory for me. I went to Maine for a week to visit a relative, while they were at work i went out got two buttered lobster rolls and ate them by the ocean. It honestly felt like a movie the skies were gray and there was a cold strong wind but the lobster rolls were hot and delicious 🤤
I like a hybrid style. Toss cold chopped lobster in a few spoons of melted butter and one small dollop of mayo. We're talking like 2:1 butter to mayo ratio. Add just a bit of chopped chives, plus a pinch of old bay and some cracked black pepper. The chives give a mild flavor and a hint of crunch, and the small amount of mayo "creamifies" things nicely but maintains the overall flavor profile of the butter.
As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at roadside stands such as Red's Eats in Maine.Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common.
I tried it with bread dough, 5 cups to start and slowly added 1 more cup after adding the butter like you but it was so hard to knead and not any where near soft like yours...what tips would you suggest?
I am late to the show...but what a great video, I enjoyed your prep, your commitment to the roll, even the history of the roll...your supplier was wonderful, so good I will be considering actually ordering from his company...Also, I have subscribed to your channel because of your presentation and very content...Continued Success...
Truly one of the greatest most human like cooking channels do date. Keep up this amazing work bro and I wish you best of luck and a healthy and long life! ❤️
My boyfriend went to a butcher for the first time and bought crazy things like rabbit etc and came home with lobster as well because I said once that I liked them. Now at least I know what I'm make for him with it 😂😂💙
Im not a fan of mayo myself but from all the cooking shows Ive been watching during the pandemic what would you say to toasting your buns in mayo instead of butter? Good idea / horrible idea?
I do not remember the last time I had lobster + my girlfriend never had some, so I need to find fresh lobster in my area. Also, always a sucker for new bread recipes and I'm trying these buns as we speak!
I live in Maine. Not far from the docks. 8-9$ a pound... I've had my share of these rolls... It's the best without the roll & dip in butter... Mmmmmmmmmm
I made lobster rolls last weekend, but could not find a good roll. Either way I did it Connecticut style and it was amazing. I’m gonna try the methods in this video next!
Ha! I actually worked at a HoJo's. I loved when they had clam night. They also had toastees that were basically sweet cornbread in squares like bread that got toasted. You could get them with blueberries. They had the birthday club where the kids (me) got a free meal and dessert of cake and ice cream.
For the mayo recipe, if you have an immersion hand blender just throw your egg and oil together (I like to use an old bean tin) and zap it. Just like that you have mayo.
Big recent fan. I am sure a few lovely people have mentioned this... any chance you could explore the banh mi:) pickled veg, pate, pork... and the classic banquette (w/ a dash of rice flour - unless that’s myth) = joy!
Do you guys in the US know Crayfish? I have made a similar bread base dish with Crayfish and Mayonnaise is always a must do with seafood. A pasta dish with any white meat like chicken, pork or fish needs that mayo! I could almost taste it watching the video.
Nice video. I never cooked a lobster... Maybe I'll try this recipe. But what about the spice mix? Can we get some info, anything that gets close? Thanks !
Don’t know if you consider a hot dog a sandwich, but you should definitely do a Brazilian hot dog, with mashed potatoes and tomato sauce and peas and corn and yeah. Lol
Hey, dude, love your videos. Very fun and informative. Dumb question but where’d you get your apron? Looking for a new one and yours looks pretty rugged
Great video, but I tried to make the dough and it has been coming out extremely tough, and I see yours was nice and fluffy and soft. I threw out the first batch because I thought I measured wrong, then I did it again making sure I got the measurements right, and still, very rigid, I’m letting it sit right now, I’ll let you know how it turns out, very frustrating though
This recipe is clearly flawed if you look at the written recipe it says use 1/4 cup of milk so I did that and when I added the 5 cups of flour I knew it wasn’t right because it’s just powder and doesn’t form a dough ball so I went back to the video and the chef says use 1 1/4 cups of milk but when I added the additional cup of milk the dough was still tough like you had mentioned so my suggestion is keep adding warm milk until the dough is soft and comes around the hook when using a mixer or until the dough is soft when you are hand kneading
I liked the video. I am local to those lobsters and I prefer the butter (garlic infused) and seasoning rather than the mayo. I can't say I agree about your little rant on killing what you eat to be "more connected to the process". Although I have no problem killing lobster or fish, I am not going to go slit the throat of a pig because I make my own bacon. People get paid to do the things we don't want to do ourselves. It comes down to, how fresh do you like your seafood and are you willing to do the job yourself for that freshness. If not, well, spend a little more for someone to prepare lobster for you or buy lobster that isn't fresh.
The lobster that came out of the freezer was still moving lol. Keep up the good work. I love your sandwiches and the way you always try to create the best version. I wanted to add a little citrus to the lobster and I’m glad you did in your version 🦞
Hi I really like your vids but it is a pain in the ass to convert the mesures to grams and milliliters can you also include that information on screen or description ? Thank you
I am probably not going to buy lobster. But I love your rant at the end. More people need to heard it. I’m going to help someone I know butcher chicken for the first time. I won’t be easy but it’s reality. And I’ll have food at the end.
When I was 15 I used to work a my uncles fish market. He always put "Maines best lobster roll" on the sign. Meanwhile this 15 yo kid (me) was making it. 1/4lb lobster tiny forks worth of mayo country kitchen rolls paprika Regardless, FOCUS ON THE LOBSTER
GetMaineLobster sells a lobster roll kit. It's really good. Expensive, but good. Tip: fill all of the rolls at once. It's too easy to overfill the first couple and then you don't have enough for all of the rolls.
Major respect to Mike for that little bit at the end regarding the harvesting of meat, and being aware of the process. If you wanna eat meat, you shouldn't hide from the reality of your meal, and should understand the sacrifice that went into it.
I had someone ask me once when eating a burger if I'd ever kill a cow so I could eat beef. My grandpa used to raise Angus cows, so when I said "I did when I was like, 8 years old" it blew their mind. Knock them out, a bolt to the forehead, and they never feel a thing.
"major respect"? ... gush much??
@@heavyq I dont really see how that makes killing much better...
@@clemensmartin1034 You do know that all types of animals eat other animals, right? From parasitic worms, to African lions, animals eat (and kill) other animals for nutrition.
Bears are omnivores like us. Have you seen how they act when salmon spawn? They eat a small part and waste the rest.
@@solchapeau6343 Thats the ye old natural fallacy - yes animals also rape others of their species, they often eat smaller members of their species and male lions often kill cubs from other males so the females get pregnant faster. And all of that matters exactly zero to determine whether something is moral or not.
Thank you for a full comprehensive video showing beginning to end of making a lobster roll, outside of growing and harvesting your own lobster. It's so annoying that so many of these so called online/youtube cooks who won't take the time to make their own rolls for their sandwiches or in this case a lobster roll but show you the basics on what to put in a roll. Many kudos to you for all the work you do. I have used your philly cheesesteak roll recipe for making the "cheezers" which work out great but I've found changing the recipe a little due to my microclimate and the water we have here made a huge difference to get it correct. Sorry getting back to the lobster rolls. I appreciate everything you do and all the time you take researching how to make the best of the best in all recipes. I wish more cooks would do the same.
I'm from Nova Scotia and have been boiling lobster all my life. Made some for dinner this evening, followed your friend Mark's advice on steaming and my lobster has never been better!
Now to a classic, The Scottish Buttie on a fresh morning roll. Lorne Sausage or Black pudding, Butter, roll, egg maybe too ...perfect simplicity!
well you're from Europe...
@@AidanMC1995 Aye, from Glasgow! See if he can perfect a morning roll!
is it weird that I started reading this in a Scottish voice before I even got to the word "Scottish"?
@@Glottis Certainly not weird! Classic!
I grew up in a Nova Scotia fishing village so seafood, lobster is second nature to me. The noise (screaming) one hears after dropping lobster into a large caldron is the air escaping from the lobsters body. By the way the best lobster and bang for your buck is cold water/(hard shell) early season, the shell is very hard and the meat is fuller and there is more fat. Which is the white/grey stuff you see inside the cavities and on the sides of the head. Traditionally we use butter and since I love to cook I’ll make dipping bowls of garlic and lemon butters and I’ll make a brun butter also. Traditionally we don’t do the lobster roll thing, some restaurants do but nobody local does it. We like our fresh off the boat lobster straight up with butter. There is also a lot of meat in the head area so don’t chuck it before exploring every crevasse. Great show!
I’ve lived in Maine my entire life. A traditional lobster roll for any local (inland or on the coast) is: frankfurter bun, grilled with butter, and fresh cooked lobster. Most people use mayo but there are a few that go with fresh drawn butter instead. No seasoning involved other than salt and pepper. No herbs. No sesame seeds. No veggies. The lobster is the star.
The reason it was the best lobster ever❤️: you received the lobster from Maine (best in the world), very fresh/alive, plus you cooked it yourself. Maine lobster is amazing. Imagine cooking it just hours out of the water 😉
Cold lobster rolls I just what people from Maine prefer it's not traditional
Now that's a product placement that I enjoyed! Well done!
This is the best series EVER! The history, the cheeky music in the background, your knowledge of each ingredient! Just excellent all around! I’m a new fan for life.
Looks great! Personally I can't get enough of the sandwich series! Keep 'em comin'. I got into sourdough and bread in general from Pro Home Cooks over a year ago, and now I have my own channel and I'm baking every week! Thanks.
Had lobster with my parents last night and mentioned I want to develop an actual dish around it. Perfect timing!
Absolutely love your channel! Your presentations are flawless and I enjoy your occasional orneriness. The company your promoting in this video really impresses me as well. They are customer service experts! Thanks for all your hard work.
Thank You for showing a humane way of sacrificing the lobster! I have family all over New England and butter is the way to go! Love the sandwich series!
I live in New England. They both look amazing! Wow...been looking for a good homemade lobster roll recipes and I think I just found it!
Yo dude, what happend to the desert and noodle series? They were in the same style as the sandwich series and I REALLY love that style
I second this motion!
As a Maine native you got it, partly, right. Usually a true Maine lobster roll is just fresh lobster meat (I prefer claw not tail for rolls) a little mayo and just a slight drop of lemon, maybe a sprinkle of salt. Some places put a thin leaf of lettuce, some don't. I like the crunch of celery in mine but it isn't how it's served in Maine at most restaurants. The herbs, to me, would overwhelm the mild and delicate flavor of the lobster. Good stuff though!
Great video as usual. On a side note, I've been really worried about your brother. He's been putting himself through such awful things lately, based on his videos I just hope he can figure out some of these things and reclaim his peace and sanity. I'm so glad that you have stuck with the cooking, you have inspired me in kitchen countless times and sparked my creativity to the point where everyone that knows me expects me to make good food! Just wanted to let you know that you and your brother have changed my life and I'm glad you are doing well and hope that he can learn how to take better care of himself.
I liked that at the end of the video you went on that rant about killing lobster and about being more connected to the process of your food. I think the fact that people today are so disconnected from their food is terrible. You need to be able to understand that when you are eating delicious meat that you are taking a life. I think it's taken way too lightly.
Raymond Babich Circle of life
Having killed what I eat, people need to connect more with their food sources. Maybe they think the chicken in the package comes from a chicken machine at the supermarket, or so they wanna think about it.
Ok !! I got one sandwich for you this is a true mediterranean french classic sandwich typical from the town of Nice! we have arguments over who makes the best one in nice itself and it's a sandwich that requires its own kind of bread. The pan bagnat, or the swiming bread in nicois has humble beginnings but a tradition of provence.
Wow, I was just talking to a friend about this because she just moved to DC, and I really wanted to try this! Would be so cool to make this at home
This is going to sound snobby & parochial, but gotta say it anyway: you haven't lived until you've had a good Maine lobster roll. This is the best video you've ever done.
Not snobby, just biased. Lobsters are great, but I can say the same thing about Kamchatka crab.
There are a lot of great foods. Some are hated and some are loved at the same time by different people.
Yes
I can't say I agree but at least this comment tells you that a lobster roll is VERY important to a lot of people. And this seems like a pretty legit recipe.
Hi Mike! Your breads always look amazing 🤩 I have been a vegetarian for over 20 years, only eating eggs but this video makes me want to incorporate sea food back into my diet 🤤 The food looks absolutely amazing and I totally binge watch the videos on your channel. Thank you for these entertaining and educational videos. Kept being amazing. Thank you
Being from newengland from Boston and culinary background .I've never had a mayo style with all those herbs .true new england lobster roll is very little mayo and celery that it .you want to taste the lobster not get lost in dill and basil. But my favorite is the maine style and how you made it was spot on perfection.
Hi from the East Coast of Canada!! We have a large lobster fishing industry here too, but most of the locals consider lobster to be common and usually won't eat it much 😅 I love lobster rolls though! I made them for my mom for Mothers day
Dude, that looks so delicious... I am dying here.... thanks for the great and full-of-info video. Loved it.
You should do a Broodje Kroket that's a sandwich from The Netherlands.
I came here to say the same. Great sandwich.
This is a very fond memory for me. I went to Maine for a week to visit a relative, while they were at work i went out got two buttered lobster rolls and ate them by the ocean. It honestly felt like a movie the skies were gray and there was a cold strong wind but the lobster rolls were hot and delicious 🤤
I like a hybrid style. Toss cold chopped lobster in a few spoons of melted butter and one small dollop of mayo. We're talking like 2:1 butter to mayo ratio. Add just a bit of chopped chives, plus a pinch of old bay and some cracked black pepper. The chives give a mild flavor and a hint of crunch, and the small amount of mayo "creamifies" things nicely but maintains the overall flavor profile of the butter.
As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at roadside stands such as Red's Eats in Maine.Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common.
I tried it with bread dough, 5 cups to start and slowly added 1 more cup after adding the butter like you but it was so hard to knead and not any where near soft like yours...what tips would you suggest?
I am late to the show...but what a great video, I enjoyed your prep, your commitment to the roll, even the history of the roll...your supplier was wonderful, so good I will be considering actually ordering from his company...Also, I have subscribed to your channel because of your presentation and very content...Continued Success...
I made this for dinner tonight! Rolls and all.. big hit and fun to make!
Truly one of the greatest most human like cooking channels do date. Keep up this amazing work bro and I wish you best of luck and a healthy and long life! ❤️
My boyfriend went to a butcher for the first time and bought crazy things like rabbit etc and came home with lobster as well because I said once that I liked them. Now at least I know what I'm make for him with it 😂😂💙
Don't eat the bunny!
If it came from the butcher, I think it's too late to rescue it.
Im not a fan of mayo myself but from all the cooking shows Ive been watching during the pandemic what would you say to toasting your buns in mayo instead of butter? Good idea / horrible idea?
I do not remember the last time I had lobster + my girlfriend never had some, so I need to find fresh lobster in my area. Also, always a sucker for new bread recipes and I'm trying these buns as we speak!
You rock dude
😍 I can not just watch this & not make one .I'm craving for a lobster roll and that dough crust just pretty brown looks so tasty just perfection.
Oh, my gosh. My mouth was watering from the beginning! Thanks for a great video!
OMG amazing! I love lobster rolls! Best video yet! 😁👌
My grandma lives in Boothbay Harbor ME! Well trevett, like a little island. But OMG nothing beats a good Maine lobster!!!!
That bread would honestly be so good to put a large sausage into!
How does mayo taste without the vinegar is it better or work better with the lobster? I noticed that wasn’t in your mayo recipe
I live in Maine. Not far from the docks. 8-9$ a pound... I've had my share of these rolls... It's the best without the roll & dip in butter... Mmmmmmmmmm
OMG this is exactly what I was looking for. Thank you so much for these amazing videos, can't wait to make my first lobster roll :)
I buy the frozen cut and peeled lobster tails at Costco. A full 2 pound for $30. Makes making lobster rolls easy.
I got my notification bell on for this channel, great content🤟🏾
I made lobster rolls last weekend, but could not find a good roll. Either way I did it Connecticut style and it was amazing. I’m gonna try the methods in this video next!
Ha! I actually worked at a HoJo's. I loved when they had clam night. They also had toastees that were basically sweet cornbread in squares like bread that got toasted. You could get them with blueberries. They had the birthday club where the kids (me) got a free meal and dessert of cake and ice cream.
The tomalley is the best part
Binge watching the sandwich series!!!!!!!!!!
For the mayo recipe, if you have an immersion hand blender just throw your egg and oil together (I like to use an old bean tin) and zap it. Just like that you have mayo.
I was right there with you when you said wiener. Had to pause and laugh it out 😂😂😂 Great video, making em this weekend 🦞
Wow! What an awesome video! I’m so impressed! I’ll be a new subscriber!
you should try the norwegian brown cheese sandwich with raspberry jam!
Your videos always inspire me to try new recipes and cooking techniques
I'm thinking Dungey roll and probably some crawdad rolls this summer.
The other mark his style is what I’ve had I feel it’s best!
Had to leave a comment for the lucky man being able to work from home with his family around him 👨👩👦👍
Good job! I’m gonna make that bread right now😁
Did you get soft shell? They are sweeter.
Big recent fan. I am sure a few lovely people have mentioned this... any chance you could explore the banh mi:) pickled veg, pate, pork... and the classic banquette (w/ a dash of rice flour - unless that’s myth) = joy!
I have to try it! 👀 🎉delicious ❤
hey mike love the channel. have you heard of a francesinha its technically a sandwich covered in sauce, give it a try.
payday i'm defiantly ordering 2 live, looks so good/fresh
My mouth has never watered so much watching this video
I loved this video.I want to try this recipe. Thank you
Matty Matheson's video on here is the BOMB lobster roll.
Gelato and brioche sandwich challenge!
All made from scratch, of course.
I saw that loaf mark in the parchment. Where did the invisible last roll get to??
Do you guys in the US know Crayfish? I have made a similar bread base dish with Crayfish and Mayonnaise is always a must do with seafood. A pasta dish with any white meat like chicken, pork or fish needs that mayo! I could almost taste it watching the video.
I can't stop drooling...
Great video, great collaboration
Awesome process and edit brother! Damn now I gotta order up so Lobstaaa 🦞
Nice video. I never cooked a lobster... Maybe I'll try this recipe. But what about the spice mix? Can we get some info, anything that gets close? Thanks !
You. Made. Me. Salivate.
Don’t know if you consider a hot dog a sandwich, but you should definitely do a Brazilian hot dog, with mashed potatoes and tomato sauce and peas and corn and yeah. Lol
You need to try a FRANCESINHA. A Portuguese sandwich up north!!!!
Hey, dude, love your videos. Very fun and informative. Dumb question but where’d you get your apron? Looking for a new one and yours looks pretty rugged
Great video, but I tried to make the dough and it has been coming out extremely tough, and I see yours was nice and fluffy and soft. I threw out the first batch because I thought I measured wrong, then I did it again making sure I got the measurements right, and still, very rigid, I’m letting it sit right now, I’ll let you know how it turns out, very frustrating though
This recipe is clearly flawed if you look at the written recipe it says use 1/4 cup of milk so I did that and when I added the 5 cups of flour I knew it wasn’t right because it’s just powder and doesn’t form a dough ball so I went back to the video and the chef says use 1 1/4 cups of milk but when I added the additional cup of milk the dough was still tough like you had mentioned so my suggestion is keep adding warm milk until the dough is soft and comes around the hook when using a mixer or until the dough is soft when you are hand kneading
THIS IS DEFINITELY THE BEST LOBSTER SANDWICH! I’M DROOLING!🤣🤣🤣
I love this
Great video. I am so hungry now watching you eat that delicious sandwich!
Please, try to check out the Francesinha, from Porto, Portugal.
I liked the video. I am local to those lobsters and I prefer the butter (garlic infused) and seasoning rather than the mayo. I can't say I agree about your little rant on killing what you eat to be "more connected to the process". Although I have no problem killing lobster or fish, I am not going to go slit the throat of a pig because I make my own bacon. People get paid to do the things we don't want to do ourselves. It comes down to, how fresh do you like your seafood and are you willing to do the job yourself for that freshness. If not, well, spend a little more for someone to prepare lobster for you or buy lobster that isn't fresh.
Thought the same about the rant
The lobster that came out of the freezer was still moving lol. Keep up the good work. I love your sandwiches and the way you always try to create the best version. I wanted to add a little citrus to the lobster and I’m glad you did in your version 🦞
Brother..any inventive millet sandwiches 👍?
Hi
I really like your vids but it is a pain in the ass to convert the mesures to grams and milliliters
can you also include that information on screen or description ?
Thank you
Funny I made mine sat down, and was just surfing youtube, Curious as to the spicy topping (Not my GiG),
Rolls look great but I've never had a lobster roll w sesame seeds. I mayo the bun and top with hot butter and celery seed. Best of both worlds.
I am probably not going to buy lobster. But I love your rant at the end. More people need to heard it. I’m going to help someone I know butcher chicken for the first time. I won’t be easy but it’s reality. And I’ll have food at the end.
When I was 15 I used to work a my uncles fish market. He always put "Maines best lobster roll" on the sign. Meanwhile this 15 yo kid (me) was making it.
1/4lb lobster
tiny forks worth of mayo
country kitchen rolls
paprika
Regardless, FOCUS ON THE LOBSTER
that is an expensive and super delicous lobster roll. salivating here
Super expensive, thawt the same thing.
Why didn’t you let the yeast rise? Wondering when the dough is going to double in size
Hey man, really appreciate your videos
GetMaineLobster sells a lobster roll kit. It's really good. Expensive, but good. Tip: fill all of the rolls at once. It's too easy to overfill the first couple and then you don't have enough for all of the rolls.
Marks style sounds like the Connecticut style lobster roll
Looks delicious! Great video!
lobster dude seems chill af
Do a what I eat in a day! Given all the food experiments you do, I’m just wondering what you eat!
Does he sale the seasoning for it?