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...⭐⭐⭐⭐⭐
@@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
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.
@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 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-
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.
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.
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.
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!
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.
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.
@@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.
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.
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!
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.
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
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.
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. 😋
Southeastern Massachusetts-er here, we steam the lobster to avoid over cooking. No boiling. Never kill first but have watched it in restaurant kitchen.
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.
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!
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.
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!
I know this is an old video Bri, but you should try this cool method for putting lobsters to sleep before dispatching them. You turn them on their heads and slowly rub up and down the line where you eventually put your knife. The ganglia are all based in that spot and when you rub over it while they're on their heads, they fall asleep and then you can quickly dispatch them without them suffering more than necessary. Cool trick I learned from one of our chefs in culinary school
Bri-Bri, my sister lives about 1 block from Union Loafers, and I know you're nearby, so I hope you are staying dry! I can't believe the pictures coming in from St. Louis, that is crazy! And as always, I love your videos. I made the street corn side over the weekend and it was sooooo good!
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!
Хлеб выглядит очень мягким и выглядит очень вкусным. Вы всегда можете сделать удивительные рецепты из простых ингредиентов.😊😊The bread looks very soft and looks very tasty. You can always make amazing recipes with simple ingredients.😊😊
I live in Maine, and oddly enough I've never had a lobster roll. I just eat mine plain with some butter as I'm not a huge fan of mayo. I will say you did a beautiful job with yours! All the best
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
Hey it looks good! They only thing I've found leaving the rubber bands on the claws gives a negative flavor in the water. Maybe hard to perceive unless you eat them everyday like I used to, but do a taste test, boil bands on, then bands off. It makes a difference.
So I’m from Tampa and load up on spiny lobster every year in the keys. The season opens in a few weeks and would love to see your take on how to cook them, especially since you said not to use them for lobster rolls. What can I use them for?!? There doesn’t seem to be any recipes online that come close to yours in regard to precision/tastiness. Thanks!
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.
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
@@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.
@@al1976-v7m 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.
Hey Bri, your bun recipe transcript says to divide the dough into 150g pieces, but in the video you say 115g. I think the latter is correct judging by the fact that I only had enough to make 8 (ultimately giant) rolls. They came out great though! Thanks.
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%
the roe is black because it is raw. If cooked it turns bright red and is delicious. I appreciate the information on putting the lobsters in the freezer before killing them. A six minute two and a half pound lobster, especially when cooled down in the freezer does not sound right at all but maybe the trend is for eating undercooked because those bigger ones are not as tender as the smaller ones.
I tried this with Gilt-head bream, which I have in abundance and much cheaper than lobster, and since the meat is white, light and sweet it was an excellent substitute!
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!!
@@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
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
Nice simple recipe Brian. One thing I notice concerning people who cook lobster. The lobster has the same vein along its tail as shrimp but you never hear people talking about removing that vein like the would if it were shrimp. Also I find it easier to crack the tail shell between my hands than to mess around with shears, Just my 2 cents is all.
Just tried way easier and cheaper option, which makes in NON-lobster roll, but still quite delicious. It is possible to replace lobster with properly poached shrimps. You can check how to do that in other Brian’s video about shrimp cocktail, but basically it is the same as with lobster tails, but even shorter cooking time. It makes recipe way more approachable both in price, availability and hassle (shrimps are way easier to handle than lobster) + you don’t have to kill living things on your own. It tastes great and difference with lobsters is pretty small. Definitely worth trying even when you have access to fresh and non-prohibitively expensive lobsters.
What is a dough conditioner and what is a riced baked potato? I am gonna attempt to make these buns but I have never made any type of bread or dough from scratch.
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 !!
My folks had one at Evelyn's in Tiverton RI today while they're in the area visiting! I wasn't there for that, but I was there for pizza in New Haven CT. ;-)
Atlantic Canada also has lobster rolls, and most of the buns you buy there are top split/cut, with the flat sides as well. Love toasting them up in butter! Our McDonald’s there also usually have lobster rolls too (it’s been years since I’ve been there, I can’t say if they still have them).
Yea the McLobster, used to go across Canada time and time again. Kinda like how the McRib makes its rounds. I haven't seen the McLobster in years in Saskatchewan.
We're lucky to have some great spots on Long Island! I will say this looks better than any restaurant tho. I agree about the celery, it's only filler to help with cost.
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.
Just saying, one of the best lobster rolls I've had was in San Diego, CA. Can be had other places besides east coast. Thank you for the bun recipe. I'll have to try it.
New Englander here, and while I personally prefer the butter-based lobster salads, this one does look pretty good and authentic for a mayo-based one! And the buns look awesome :) I was wondering if you'd ever consider making pastitsio; I feel like you'd be great at it, and I'd love to get some tips on good Greek-style bechamel!
@@khtown6505 there are 2 New England lobster roll styles: Maine, which is cold and mayo based like this video, and Connecticut which is served hot and drizzled with clarified butter. Both have their fans and detractors. If you ask 10 New Englanders you'll get 10 passionate answers. I've seen straight up yelling matches over which is better. Abbott's Lobster in the Rough is a famous lobster joint here in CT, check them out.
@@kevingilbert8924 I lived in CT for 60 years....Abbotts is very good. Lobster Landing in Clinton is also well known for their lobster roll and was my local haunt. I now live in Maine. It seems only outside of CT is a hot butter lobster roll known as a Connecticut style.
@@leendas7281 that's right, in Connecticut it's typically just called a hot lobster roll or a lobster roll with the Maine version being labeled Maine or cold. Either way you have it they are amazing. Lobster Landing is fantastic too.
Bravo Chef - Awesome techniques and beautiful results! Except for leaving-in the large tail vein. Not unlike de-veining shrimps, it is best to remove it.
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...
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!
Fun fact - The red color of cooked lobsters comes from the breakdown of crustacyanin proteins into its two individual molecules of astaxanthin. Astaxanthin is red while crustacyanin is bluish. Looks great Brian. Being from Kansas we don't have a lot of fresh lobster but this looks delicious.
speaking of the misen ad - I would love to see a video some time on how to sharpen your knife from home. I have a few that are basically butter knives now and I dont know where to start.
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 =
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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.
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 🥰
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-
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.
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.
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.
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!
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
looks amazing. you make this look simple. oh, you turned that tray 180˚. I'll see myself out
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.
I made this yesterday. The homemade buns were the star of the show, but the whole recipe is awesome! ❤
Looks delicious, going to try. Only thing is always remove the elastics before boiling. Otherwise you can taste the rubber
Looks great. Hope you are Lauren are safe amid the flooding in STL.
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.
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.
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.
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
You and chef john have really improved my cooking game over the years. Thanks a lot!
Enjoy
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.
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!
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’ve been known to order them on Amazon. Ridiculously expensive but legit New England rolls.
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. 😋
Southeastern Massachusetts-er here, we steam the lobster to avoid over cooking. No boiling. Never kill first but have watched it in restaurant kitchen.
Celery is absolutely crazy to add to a lobster roll. As is any strong flavor beyond/to overpower the lobster itself.
On knuckle meat, a rolling pin is your best friend. Literally roll it down the knuckle, the meat comes right out.
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!
Finally made this (with tails - thanks for including). Awesome recipe. Thanks Bri!
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'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!
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.
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!
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!
I know this is an old video Bri, but you should try this cool method for putting lobsters to sleep before dispatching them. You turn them on their heads and slowly rub up and down the line where you eventually put your knife. The ganglia are all based in that spot and when you rub over it while they're on their heads, they fall asleep and then you can quickly dispatch them without them suffering more than necessary. Cool trick I learned from one of our chefs in culinary school
Bri-Bri, my sister lives about 1 block from Union Loafers, and I know you're nearby, so I hope you are staying dry! I can't believe the pictures coming in from St. Louis, that is crazy! And as always, I love your videos. I made the street corn side over the weekend and it was sooooo good!
Going to make this for my moms birthday in Arizona. Thanks for the video and simple ingredients list
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!
Хлеб выглядит очень мягким и выглядит очень вкусным. Вы всегда можете сделать удивительные рецепты из простых ингредиентов.😊😊The bread looks very soft and looks very tasty. You can always make amazing recipes with simple ingredients.😊😊
There is also a Connecticut style lobster roll, served hot! No mayo, but tossed in melted butter! Also very good!
I live in Maine, and oddly enough I've never had a lobster roll. I just eat mine plain with some butter as I'm not a huge fan of mayo. I will say you did a beautiful job with yours! All the best
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
East coast of Canada, too!! PEI does these RIGHT 👏🏻👏🏻
Walmart has top split rolls at their stores in NW Florida. I think the brand is Martin's. Great video as usual Bri!
The Connecticut lobster roll will always be my favorite ❤
Lovely 💐 Greetings from Scotland 🌻 Have a wonderful day everyone ❤️
Hey it looks good! They only thing I've found leaving the rubber bands on the claws gives a negative flavor in the water. Maybe hard to perceive unless you eat them everyday like I used to, but do a taste test, boil bands on, then bands off. It makes a difference.
Thank you for showing the process of killing it and explaining it bluntly.
So I’m from Tampa and load up on spiny lobster every year in the keys. The season opens in a few weeks and would love to see your take on how to cook them, especially since you said not to use them for lobster rolls. What can I use them for?!? There doesn’t seem to be any recipes online that come close to yours in regard to precision/tastiness.
Thanks!
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
Your personality is fun man. Love all the little quips and sound effects
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
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
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
@@al1976-v7mthe ciiiircle of liiiife
@@doofcon 🦁 👑 😊
@@al1976-v7m 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.
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... :(
Hey Bri, your bun recipe transcript says to divide the dough into 150g pieces, but in the video you say 115g. I think the latter is correct judging by the fact that I only had enough to make 8 (ultimately giant) rolls. They came out great though! Thanks.
Food looks good. Fantastic knife skills. Loved the dancing.
From MA…you knocked this out of the park all you need is kettle cooked chips or fries 🔥🔥🔥🔥🔥
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%
the roe is black because it is raw. If cooked it turns bright red and is delicious. I appreciate the information on putting the lobsters in the freezer before killing them. A six minute two and a half pound lobster, especially when cooled down in the freezer does not sound right at all but maybe the trend is for eating undercooked because those bigger ones are not as tender as the smaller ones.
I tried this with Gilt-head bream, which I have in abundance and much cheaper than lobster, and since the meat is white, light and sweet it was an excellent substitute!
As someone from Maine, I appreciate this
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
Ok... him hogging that sandwich in the end...put a smile on my face! Thanks 😊
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
Nice simple recipe Brian. One thing I notice concerning people who cook lobster. The lobster has the same vein along its tail as shrimp but you never hear people talking about removing that vein like the would if it were shrimp. Also I find it easier to crack the tail shell between my hands than to mess around with shears, Just my 2 cents is all.
Just tried way easier and cheaper option, which makes in NON-lobster roll, but still quite delicious.
It is possible to replace lobster with properly poached shrimps. You can check how to do that in other Brian’s video about shrimp cocktail, but basically it is the same as with lobster tails, but even shorter cooking time.
It makes recipe way more approachable both in price, availability and hassle (shrimps are way easier to handle than lobster) + you don’t have to kill living things on your own.
It tastes great and difference with lobsters is pretty small. Definitely worth trying even when you have access to fresh and non-prohibitively expensive lobsters.
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
Nice work. I always remove those rubber bands from the claws before cooking.
ouahh j'ai pêché un homard cet après-midi, je cherchais une recette...ces pains ont l'air tellement fantastique, je teste ça ! merci
What is a dough conditioner and what is a riced baked potato? I am gonna attempt to make these buns but I have never made any type of bread or dough from scratch.
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.
I’ve never had a lobster roll but would love to try!! Thanks for a great video!
I love the little blooper bits!
I never realized how metal cooking is till I found your channel
My folks had one at Evelyn's in Tiverton RI today while they're in the area visiting! I wasn't there for that, but I was there for pizza in New Haven CT. ;-)
Atlantic Canada also has lobster rolls, and most of the buns you buy there are top split/cut, with the flat sides as well. Love toasting them up in butter! Our McDonald’s there also usually have lobster rolls too (it’s been years since I’ve been there, I can’t say if they still have them).
Yea the McLobster, used to go across Canada time and time again. Kinda like how the McRib makes its rounds. I haven't seen the McLobster in years in Saskatchewan.
There’s a lobster roll at McDonalds? Mind blown.
Same as when I lived in Connecticut. Lobster rolls where invented in my hometown
We're lucky to have some great spots on Long Island! I will say this looks better than any restaurant tho. I agree about the celery, it's only filler to help with cost.
Im always split....love the NE cold with mayo, but also love the CT version hot with butter.
If we are using tails, do we do 4 minutes per tail? (16 mins total for 4 tails?) Or 4 minutes total for all of the tails together?
good lord that looks great.. also, bib lettuce is the god of food styling greens. spectacular
Agree on the Bibb. Thanks for watching
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 your for not censoring
Just saying, one of the best lobster rolls I've had was in San Diego, CA. Can be had other places besides east coast. Thank you for the bun recipe. I'll have to try it.
Celery seed Bri. All the celery flavor without the raw celery crunch wrecking the luxurious texture of the lobster.
New Englander here, and while I personally prefer the butter-based lobster salads, this one does look pretty good and authentic for a mayo-based one! And the buns look awesome :)
I was wondering if you'd ever consider making pastitsio; I feel like you'd be great at it, and I'd love to get some tips on good Greek-style bechamel!
What is a butter based lobster salad? My absolute 2 favorite things in the world! Butter and Lobster!!! I'm in Houston so never get Main lobster 😭
@@khtown6505 there are 2 New England lobster roll styles: Maine, which is cold and mayo based like this video, and Connecticut which is served hot and drizzled with clarified butter. Both have their fans and detractors. If you ask 10 New Englanders you'll get 10 passionate answers. I've seen straight up yelling matches over which is better. Abbott's Lobster in the Rough is a famous lobster joint here in CT, check them out.
@@kevingilbert8924 I lived in CT for 60 years....Abbotts is very good. Lobster Landing in Clinton is also well known for their lobster roll and was my local haunt. I now live in Maine. It seems only outside of CT is a hot butter lobster roll known as a Connecticut style.
@@leendas7281 that's right, in Connecticut it's typically just called a hot lobster roll or a lobster roll with the Maine version being labeled Maine or cold. Either way you have it they are amazing. Lobster Landing is fantastic too.
"You crack me up when you dace at the end!!😂😉
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 :).
The amount of kill references is giving sociopathic. 😂
Bravo Chef - Awesome techniques and beautiful results! Except for leaving-in the large tail vein. Not unlike de-veining shrimps, it is best to remove it.
Made your romesco this week- super dank. Whole gang loved it. Gracias 🤙
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...
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
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.
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!
Fun fact - The red color of cooked lobsters comes from the breakdown of crustacyanin proteins into its two individual molecules of astaxanthin. Astaxanthin is red while crustacyanin is bluish. Looks great Brian. Being from Kansas we don't have a lot of fresh lobster but this looks delicious.
speaking of the misen ad - I would love to see a video some time on how to sharpen your knife from home. I have a few that are basically butter knives now and I dont know where to start.
Get a good honing steel and watch some videos - seriously, my Misen knife is better than new now that have that
You deserve so much more subscribers for your hard work!
Why is the second time this week I watched a TH-cam cook kill a lobster in a new video
Thinking Lobsta corn chowda.....did you remove pop shoot?