New England Lobster Rolls
ฝัง
- เผยแพร่เมื่อ 26 มิ.ย. 2024
- Paying tribute to the king of sea meats the New England way: Lobster Roll on a homemade squishy bun.
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
-RECIPE-
LOBSTER ROLL FILLING:
▪600g/1.5lbs lobster meat (two 2-2.5lb whole live lobsters)
▪120g or 1/2c mayo
▪20g or 1/2c minced chives
▪10g or 2tsp kosher salt
▪4g or 1.5tsp black pepper
▪Zest 1 lemon
▪15g or 1Tbsp lemon juice
To cook lobster, freeze lobsters for 15mins. Add a generous amount of salt (about 3 handfuls) and 2 halved and juiced lemons to a large pot of water and bring temp to 185F/85C. Add lobsters to pot to poach for 8-9min for large lobsters or closer to 6min if using smaller lobsters. When done, internal temp of tail meat should read 150F/65C. Remove from water and allow to cool. If using lobster tails, cool in an ice bath. Remove meat from shells.
Cut meat into large rustic chunks and place in bowl. Add mayo, chives, salt, pepper. Lemon zest & juice. Gently stir to combine.
--
BUN:
(makes 10 buns)
*I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate.
▪200g or 3/4c warm water (86F/30C)
▪70g or 1/3c sugar
▪1 large egg
▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing
▪8g or 2 1/2Tsp instant yeast
▪15g or 1 3/4Tbsp dough conditioner
▪150g riced baked potato (or about 1c of baked potato before it’s riced)
▪625g or 5c all purpose flour
▪12g or 2tsp salt
▪Egg wash (1 egg + splash of water)
▪Melted butter (to brush on top)
Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.
Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video burger bun video @3:18. Cover and ferment at room temperature for 30min.
The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown in burger bun video @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min.
It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 10, 150g pieces. Preshape each into loose round balls as shown @8:09. Cover with a towel and rest for 10min.
To shape the buns, see video @8:29. Line each up on a parchment lined half sheet tray, cover, and proof at room temp for 60-90min. Buns should have doubled in size and spring back when poked. Brush each with egg wash (1 egg with splash of water). Load into preheated 400F/205C oven, spritz oven with 12-15 squirts of water and bake for 15-17min. Brush with melted butter.
MAYO:
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.
PUTTING IT TOGETHER:
Spread butter on sides of roll and toast until golden brown. Cut bun top down, line with lettuce, and load with generous portion of lobster salad. Garnish with black pepper and minced chives.
LINKS:
Perfect Burger Bun Video: • This Burger Bun Took M...
Mayo Recipe: • POTATO SALAD 3 Ways
Kitchen Scissors: amzn.to/3J30Bfk
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#lobsterroll #poachedlobster #sandwich
CHAPTERS:
0:00 INTRO
0:23 Cooking the lobster
3:55 Picking the lobster meat
6:19 Misen knife ad
7:19 Making the bun
10:12 Dressing the lobster meat
11:58 Putting it together
13:13 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - แนวปฏิบัติและการใช้ชีวิต
I'm from Gloucester MA where lobsters are abundant and landed everyday. You are one of the few TH-cam chefs who got it right...fresh lobster, a little mayo (Hellmann's in MA) minimal seasonings, no celery and a top split grilled NE style bun...Perfection! Five stars Brian...⭐⭐⭐⭐⭐
Thanks for the feedback Gary! The approval of a true East Coaster means a lot.
@@BrianLagerstrom
we can give all medicare by reduce warfronts, no more allowing new daca abusers, force senators to cut their own wealth in gov by half if they want to keep above 70% of current daca population so inflation/living cost stay reasonable
wesley clark foreshadow reveal 2000 to 2012 all rig for kill iraq to syria
th-cam.com/video/_mrJRHwbVG8/w-d-xo.html
dnc kill 50 in vegas/portland, thugs attack with stand down cops san jose/charlotte, burn loot several months, sabotage afgan withdraw using russia bounty smear to give taliban equip, dnc crash car in to wisconsin parade thanks to nbc follow jury bus smearing ritten house too
th-cam.com/video/UxoL8tHSa7g/w-d-xo.html
bush 14y ago saidd add ukraine to nato with nuland f eu coup 2014 support =
th-cam.com/video/nTQ3D1a-j20/w-d-xo.html
Gary, give it a shot with Duke's mayo....... 🤤🤤🤤 It might be hard to find up there, but find some on the tuberwebs and give her a run.
@@oxpatchreb Will do...in my area online would be the best option...I'll give it a try!
@@oxpatchreb You give it a shot with Brian's Mayo, trust me XD
I'm from Maine and I have boiled a lot of lobsters in my life. Thank you for showing a better and less cruel way. I'll pass it on. Nice to see how we progress, my grandfather just raked lobsters up off our beach and fed them live to the pigs.
😮
Dem pigs were eating better than me 💀
They’re ocean insects who can’t feel pain bruh
@Lorkmirs_House yes, that's true. There are lots of opinions out there. What they're saying now is that the most Humane thing is to just spike a paring knife into it's brain before you throw them in the pot. There is no mess, but it is an extra step. Others can do whatever they want! 👍
This is by far the best video on lobster rolls, relying on the lobster, not filler (potatoes or celery), or spice. Excellent advice on the most humane way to kill a lobster. I appreciate you saving the carapace for bisque, Brian. I think it's important for people to learn not to waste any part of the animal.
I'm from connecticut, we love a classic lobster roll, but we also do a version thats butter instead of mayo and its served warm, so delish.
Hot lobster roll is the only way my family likes them
I worked at a restaurant in Portland ME that specialized in lobster rolls, and you might have the perfect interpretation. From extracting the meat to the top split bun, this looked absolutely fantastic. It makes me happy that there are means by which people on the interior can enjoy lobster rolls! Cheers and keep up the amazing work.
Lobster roe is really good! Yours is fully raw which is why the color hasn’t changed - it should be a bright orange like the shell when done, and be savory and nutty - but not as intense as crab tomalley.
Aussie here with sweet lobster memories of 5 weeks spent in CT and on The Cape years ago. Would love to get back one day 🥰
You and chef john have really improved my cooking game over the years. Thanks a lot!
Enjoy
Hey Brian! I have a folder in my google drive dedicated to recipes that I really like and want to make sure I don't lose, and as I was looking at them over the weekend, I was struck by the fact that a nice meaty chunk of them are yours!
In an internet full of cooking blogs, channels, and streams, I really think you are one of the best around both in terms of style and straight up content. Thanks and much love!
Thanks! That’s great to hear, truly. There is SO MUCH cooking content on the internet, most of it not good, so I’m glad to be a useful resource for you.
Im gay
@@esposexy2210? So what? Millions of people all over the globe are gay, are you a 'special' kinda gay that no one else knows about? Old news!
@@esposexy2210 can you make a lobster roll? Then who cares!
@@BrianLagerstrom traditionally lobster rolls became a thing because a restaurant in Milford Connecticut was finding people where only eating the tail. It’s gross but the lobster roll was invented in a moment where somebody was looking to cut food waste and make more money so he took the claws that where untouched from somebody's meal toasted a hold dog roll warmed up the claw meat in melted butter and there you go.
The traditional split top hot dog roll is very easy to find in CT everywhere.
12:00 If you've never eaten in new england, you can't understand how important this step is. A top-split bun grilled on the sides gives texture and flavor to the whole thing.
Huge fan of the celery flavor, even if you don't have the celery crunch. Two ways I use to do this - add in some celery leaves as garnish (same way you'd do cilantro on a taco), and add some celery seed to the mix. Gives the flavor without altering texture.
Celery Leaves on top is pro move for sure
Celery tastes like how I’d imagine cancer tumours taste
So you like the flavor of water
I’ve looked for years for a good recipe for top split buns. I’m from Boston originally but now living on the west coast. Top split buns are like unicorns here. Can’t wait to make my own now.
West and South of New York state, I've never seen 'em in the wild. Out west you got the Dungeness crab though, which I think is even better than Maine lobster.
@@zimmejoc I agree. I much prefer crab to lobster. When we were kids, our neighbor was a lobster fisherman and would often bring us lobster. Mud bugs as he called them. We ate it all the time so it’s not a treat for me now. Out here our traditional Xmas Eve dinner is Dungeness crab. Delicious. When I make these buns they will be used for crab salad sandwiches or hot dogs.
I feel sorry for you folks who are not in northern New England or eastern Canada. After watching this, I picked up some lobster tails, 4.99 each. And Brian, snap those legs off cut them in half and use your rolling pin, it’s the easiest way to squish all that tasty leg meat out and that way you get every bit of it of course, still save those leg shells because that’s the best bisque bass there is! And awesome coverage of a recipe. Lots of people try to add too much stuff that’s unnecessary to… you did it right-
Kudos for the humane killing the correct way. The rolls look awesome.
God, still pretty cruel not sure i could do this
It’s amazing how much the internet cares
@@alexlackner1945the ciiiircle of liiiife
@@awesomeguy684 🦁 👑 😊
@@alexlackner1945 Someone has to kill the animals you eat. Just because you didn't do it personally doesn't mean you aren't responsible for their deaths. This is just respecting the animal and taking responsibility for your choices. Veganism is a valid option if you don't want to deal with it.
thank your for not censoring
Wow!!! Looks incredible and so authentic, can’t wait to try this!
Idk if you’ve ever tried it…but this bread recipe pulled apart, buttered, toasted, eaten just like that; tastes just like raising canes toast. This bread is seriously incredible and shouldn’t be overlooked. So beautiful dense, yet so incredibly soft. 😋
Looks delicious, going to try. Only thing is always remove the elastics before boiling. Otherwise you can taste the rubber
Celery is absolutely crazy to add to a lobster roll. As is any strong flavor beyond/to overpower the lobster itself.
Something I appreciate a lot: despite the extra recipes (rolls, mayo) being on different videos, you include their written instructions with this one’s so we have the whole package. That’s an unusual move, and I thank you.
Hi... Cape Codder here. The only thing I would suggest is to get a pair of tin snips and dedicate it to cutting lobster shells. It's foolproof and much more controlled than the back of a knife or (shudder) a hammer. Scissors are fine for some parts of the shell, but if you are getting truly hard shell 2-3 pounders, the scissors could definitely be challenged. Definitely going to try making the buns!
Let's eat this thing!
Hey B... Here in Italy it's so difficult to find Lobster so Big without ask a bank loan!!! But i Will try the bun!!! Great recipe, as always!
Perfect demonstration. Thank you!
I’ve never had a lobster roll but would love to try!! Thanks for a great video!
I love the little blooper bits!
I’ve never even had a lobster roll as I live in Colorado. I decided today to have my husband try to make one for us. I clicked on so many other channels whom were all doing it different adding their own twists. This is the first channel I clicked on that seems to do it the traditional way which is how I wanted to try it for the first time! Ty
This looks so good!! I'll have to give this one a try, always see some lobsters at the fish market I go to. Maybe I'll take the plunge and try to actually get some and cook them sometime
Finally made it. I was bit on a lazy side and bought top split brioche buns (Atlantic Canada also have them) and still was crazy. Probably, even better than I tried in Lunenburg.
Btw: touch of chopped dill is great here, gives even more flavor than chives
Great recipe Bri, love your work! I've only had a lobster roll once on a trip to Chicago so I definitely need to give this one a go.
Cheers mate!
The amount of kill references is giving sociopathic. 😂
So on point about the celery - If I want the crunch, I'll just add kettle chips on top. Other than that, I want the dominant texture to be the lobster.
Chips on top mucho dope
Yes this will be made! Thank you!!!!
There is also a Connecticut style lobster roll, served hot! No mayo, but tossed in melted butter! Also very good!
Why is the second time this week I watched a TH-cam cook kill a lobster in a new video
That looks amazing!! I will be making this weekend for my birthday dinner!!
Hey chef! These look fantastic! One quick note, lobster rolls are also available in abundance on the east coast of Canada! Keep up the great stuff chef!
You always make the best recipes! I'm here to inform you that in every eastern provinces of Canada. Those buns are the most common type of Hot dog buns we can find. A lot of Canadians prefer their hot dog toasted as opposed to steamed. Lobster Rolls are very common in every eastern provinces. I make some myself several times a year. I do add celery though, rest is exactly the same as you did. I'll have to try with homemade mayo next time.
We had both kinds in Connecticut
I just realized I anticipate the dough splat sound effect. So satisfying when it happens! 😂
Made your romesco this week- super dank. Whole gang loved it. Gracias 🤙
On knuckle meat, a rolling pin is your best friend. Literally roll it down the knuckle, the meat comes right out.
From a native Mainer, props for using good mayonnaise instead of butter, and for the authentic split-top buns! You had me scared at first when I saw the celery come out. I agree that it distracts too much-the lobster meat should have no competition as the dominant texture here. Well done!
Phew. Mainer approved. Thanks for watching
I wonder if celery salt/seasoning would be a good compromise here. You get the flavor, but not the chunkiness of bits of celery.
You deserve so much more subscribers for your hard work!
Maritimer here and lobster rolls are THE BEST. Best ever (and weve had them in 4 states and 3 provinces) are at Roberts of Maine. They even give you the option of having a duo plate - one cold mayo, one warm dipped butter. With a cold beer - nothing in the world is better.
Thank you for showing the process of killing it and explaining it bluntly.
This video is phenomenal! You guys make me believe I can cook anything!!!!!!!!
I’m gonna try it Brian just like the way you made them. I’m just gonna go buy the buns. Looks so delicious! Thanks 🙏
Hey Brian just started watching you recently but love the recipes and have made or been inspired by lots of them. Just went back and watched the original sheet pan... you've grown a lot showman wise but don't knock it we all start somewhere. Keep up the great content.
Paul
From MA…you knocked this out of the park all you need is kettle cooked chips or fries 🔥🔥🔥🔥🔥
That was a great video. Great content and great delivery.
Amazing! I hope your channel grows how it deserves!
Ty for being less cruel to them. I have a prob when it comes to crayfish and lobsters, they are so cuuuuuuute....and so tasty... :(
Looks great. Hope you are Lauren are safe amid the flooding in STL.
Ok... him hogging that sandwich in the end...put a smile on my face! Thanks 😊
I didn't need to witness that murder. Moving on to new recipe where no massacre is involved.
Great video - as usual. Really approachable videos that I know will deliver delicious food. You are one of the best on the internet. Thank you :).
Being a lifer Bostonian ,I cannot imagine not having a split top butter toasted bun for my lobster rolls and for...a hot dog. ( NYC papaya king and Nathans when visiting is the only viable excuse for exceptions)( OH, and the oddly misnamed New York system weiners in Rhode Island) I've never had a recipe for them and always wanted to. I now have your recipes for them and brioche rolls. Thanks for taking the time for putting them up and showing the PROPER way to cook...everything.Ive got to try poaching the bugs vs steaming. It makes sense. Thanks for all you do and share
My brother worked a summer in Maine a few years ago and kept talking about cheap the lobster was. Fresh caught from the ocean and everything and they were practically giving it away at every turn 😂😂 This looks sooooo good!!
Not this year. The average market price of a lobster roll in Maine was $30 two weeks ago-down from $45 in June
Just got lobster off the boat for $5/lbs. here in Maine.
@@srkh8966 Docks are only paying lobstermen 3-3.50 a pound all summer
@@bong2dome Not in June
@@srkh8966 I said summer but yea the last week in June was like 4.50+ but dropped to 3.85 as soon as July 7th point is dealers and restaurants are greedy fucks
I'm pregnant and I have a craving for it😩😩🤩🤩
Your personality is fun man. Love all the little quips and sound effects
yes! you read my mind! i was actuallu searching your vids hoping you had a vid on these..i wanted the sauced based recipe as well.
As someone from Maine, I appreciate this
Gosh those buns would be great for conies and brats too! I love that you use less lemon juice and more zest. I'm pro-celery but it needs to be shaved on a mandolin so it's less crunch and more for flavor. I'd also add some fresh chopped parsley for a little herbiness.
Im live on the beach in New Hampshire and have many friends with lobster boats. We make this all the time and you did it right buddy!
As a New Englander, I'm glad to see you using "correct" buns.
As someone who lives outside New England, I wish I could buy those buns. When I lived up that way, that was all I'd use for hot dogs.
It's so true. You can't explain to someone not from New England how pivotal having a New England style roll is.
Hot dog buns don’t hit right.
@@BrianLagerstrom not after have one of those New England hot dog buns. I used to live in Syracuse and I’d pick up Haufmann’ snappy grillers and a pack of those buns at wegman’s and it didn’t matter if there was 2 feet of snow on the ground, I was grilling dogs.
@@zimmejoc MA native. Mom would pack some JJ Nissen ones in our carry on bags as kids when we visited relatives in Florida
Skip to 2:50 if killing lobsters bothers you just want to see the recipe.
(To be clear I don't think there's anything wrong with killing for food, and kudos to Brian for doing it humanely. I just don't like thinking about it.)
Going to make this for my moms birthday in Arizona. Thanks for the video and simple ingredients list
Oh god, he's going to Babish the lobsters!
Was definitely not expecting to see two of my favorite chefs stab a lobster in the brain this week but here we are.
"You crack me up when you dace at the end!!😂😉
I would probably use maybe half the mayo (because I am not a mayo fan)...but I live for Brian doing the happy-dance-while-eating at the end of these vids.
Thank you for putting celery in its proper place
looks amazing. you make this look simple. oh, you turned that tray 180˚. I'll see myself out
By the time I get to the end of your videos I feel like Captain Barbossa watching Elizabeth Swan eat...its perversely yet satisfyingly disconcerting
After Leon, I will never see lobsters the same way I used to again.
The Connecticut lobster roll will always be my favorite ❤
Looks SICK!! My mouth is watering
LOP-STER ROLL! GLORIOUS!
OMG! That looks soo good!
Yum!! Hope to try this! I’m in the market for some new kitchen knives as well, so the Misen promo code just might help me pay for my lobsters! Thanks Brian!
I live in a midwestern city that has lobster rolls readily available at lots of places. I don't think these are as hard to find beyond New England as you think. However, as usual you have inspired me.
Back in Connecticut even McDonald’s had a version of a lobster roll
In Western Australia we call them crays...n we call this a seafood sandwich......I use a meat tenderizer to crack the claws...omg...this looks mouth watering !!...always top cut for most things !!
Those are not the same as Atlantic lobster.
Oh this looks amazing I need to try it ☺️☺️☺️
Yes! I totally agree that the celery crunch is just weird in a lobster roll. I wonder if a little celery seed might work? Love this recipe for split buns. Sooooo buttery. Thank you!
Just use the greens off the top of the celery. Oh it’s more of a Parsley like texture but flavored like celery.
@@trevorolsoncancook celery salt is the best option imo. Actual celery has no place in a lobster roll
@@hobolooteror a tiny bit of ground celery seed!
Hey Brian! Northern Illinois guy here too... I grew up in Huntley... Neighbors!!! Anyway, I've been subbed to your channel for a month or two and really enjoy your videos! I've tried a few recipes and they've been delicious! Keep them coming please!
As someone who is allergic to celery (weirdly) and has only ever had 1 lobster roll because everyone puts celery/ celery salt in their rolls, I appreciate this! 100%
I'm from Nova Scotia and this is as much a thing there as it is in New England. I don't know anyone who kills before cooking unless the lobster will be grilled, as death is pretty quick. I've always steamed my lobster, so am curious to try this lower temp poaching. Though the roe, which is generally black, generally turns red when cooked, so that gives me some pause. But the end result here looked amaaaazing and reminds me that I'm overdue!
The amount of times you said kill in such a short time was really funny.
Brian so excited to see you doing sandwiches again. As always, love the videos. Is there a clock on that Philly roast pork and broccoli rabe?
we can get topsplit here in Canada fairly easily, ... their basically my childhood hotdog bun, also great for making quick "subs" for lunch! I find they hold their shape much better than regular sausage/hotdog rolls
👏hooray! You legit made the lobster the star of the show and I 100% support leaving the celery off. I am from New England(moved away in 2001)so I'm super excited to see split top hot dog rolls!
11:31 OMG thank you, Bri. I couldn't agree more... celery has no place in my lobster roll. The combo of celery flavor and jarring crunch clashes in a not-so-good way with creamy lobster salad. Scallion or spring onion would be a better sub...if at all. But, hey, whatever floats your boat...
Yummy! I'm now salivating...
Bri, how many times did you have to practice this one?! You know you've made it when you're dropping lobster vids 🔥🦞
I actually got it second try. This one is pretty simple, just expensive haha
Oh how I wish I had one of those right now! Yum!!
That looks freaking amazing
your dispatching of the lobster was perfect.
I feel like this is getting recommended to me because I watched the kitchen nightmares where they put like a whole lobster in each roll.
Pro Tip : Always remove the elastic band from your lobster before boiling it to avoid giving the meat a rubber taste
Brian gets everything right.
I like to use clarified butter lemon zest dill and salt as a dressing for lobster rolls in my opinion its lightyears better than mayo.
East coast of Canada, too!! PEI does these RIGHT 👏🏻👏🏻
good lord that looks great.. also, bib lettuce is the god of food styling greens. spectacular
Agree on the Bibb. Thanks for watching