Am I the only one who mutters "you bastard" after Chef Tom does the taste test? It's the best compliment I can think of because he's once again rolled out an incredible recipe that I can't make right then, at that very moment.
@@eg6199 Alright...so there's at least one of you out there. Spent a week this summer in NE MA and SE ME - everyone was certain their regional roll was the best.
Man, I'm from southwest Nova Scotia and that is the most fresh recipe on lobster I have seen in a long time. A-1 idea, definitely will be doing that on the green egg before the end of lobster season for sure!
Thanks for the compliment! The textures and flavors of this roll are really good, hope you put this one to work, you won't be disappointed! Thanks for watching!
Wow, Chef! You had me swinging back and forth on this as I watched. “Can’t do that to sweet lobster! Hey, that looks tasty! too much smoke! Oh, man…looking good. Diced it too fine. Need the big chunks! Bleu cheese? I’m a fan, but naahhh. Oh, yeah…looking good. Hey, save some for me!!” 🤣 I’ll bet it was absolutely delicious, Chef. Thanks for shoving me right out of the box with this one. Awesome. I’ll give it a shot in Maine this Summer. Hope the locals don’t burn me at the stake! 👍👍
That's a lot of emotion :)! After tasting this one, I would recommend serving it and let the textures and flavors win them over. What's in it isn't the question. Did you love it, I'm betting an overwhelming YES. Thanks for being part of our community!
Are you sure this is legal? It looks insanely good. It's a good thing I didn't get the " scratch and sniff" type phone...I will report back to you on this one. The rain has stopped, and it's time to get the BBQ's seasoned and cooking. I really enjoyed your demonstrations. So does my wife since she asks what else you made, that I now need to make! I've made pizzas for years on my BBQ and calzone as well. I'm my second pizza stone... Thanks again. Wonderful job. You're real pro. It's obvious.
They look amazing. I might have left a few bigger chunks of lobster for effect in the spirit of the originals, but it still gonna taste the same. Great job.
that looks kickass. i would have kept the parsley mix separate as a final garnish, but either way it all ends up in the same place. i'll grab some lobster next time they're on 'sail', heheheh
To toast those buns uses slice off the edges on each side and then toast the exposed bread instead of toasting the bottom in the top I think that works best for what I've done in my past
I would love this! The idea of normal lobster rolls grossed me out so much. Nothing worse than cold ass mayo lobster salad. This looks way more appetizing!
How much time did it took for you to finish all this stuff, Chef Tom.😀 Please not disrespecting, your video is superb as always. Wish i could give more likes.
Dude.... frozen lobster tails means for sure that lobster died in the tank and they pulled it out to sell it to suckers as "already prepped" lobster. Buy whole lobsters and kill them yourself so you know 100% it was fresh.
Don't know how anyone could taste any lobster in all that other stuff ? This would likely be a good roll if you used something cheaper like canned tuna... or any mild fish, but a waste of good lobster tails imo....
What is a “good” lobster tail, exactly? I’m also from New England, grew up in South Boston right next to the harbor. Lobster was a mainstay. But lobster has almost no flavor, which is why it’s served with so much butter and other accoutrements. Nothing wrong with adding flavor to an otherwise “delicate” protein. The only thing that’s sacrilege is tossing your nose up at something delicious, simply because it breaks tradition. Imagine all the recipes we’d have missed out on (including the lobster roll, by the way) if someone didn’t have the balls to do something different. There’s always one…
Glad to see some more cooking over charcoal on this channel. Thanks chef.
We'll definitely keep charcoal in the rotation! Thanks for the comment, and of course, thanks for watching!
Love the range of chef Tom. Never know what recipes you will see.
Looks wonderful chef!!! Would love to see some more seafood recipes (King crab, etc).
I have been a traditionalist when it comes to Lobster rolls........"DON'T MESS UP MY ROLLS!"........until now. This is a grand slam homer, Chef Tom!
Lost me at buttermilk ranch sauce lol
Love when Chef Tom does the lean back after the first bite! You know its hit the taste button hard then!!
The textures and flavors of this roll were pretty amazing. Put this one on the "impress your friends" list. Thanks for watching!
Amazing. I'm gonna make this Saturday for sure!
What's the ultimate compliment to the Chef? "I'm gonna make this Saturday for sure!" Thanks for being part of our community!
Am I the only one who mutters "you bastard" after Chef Tom does the taste test? It's the best compliment I can think of because he's once again rolled out an incredible recipe that I can't make right then, at that very moment.
Awesome roll! Going to make this for my wife!!! 👍🏾👍🏾
Lawdy, Lawdy! OMG!
Great video Chef thanks for sharing
Chef Tom - "Buffalo lobster rolls."
Everyone from New England - *searching for a hill to die on.
I greatly appreciate the creativity.
Not this New Englander, this man mixed lobster, cast iron and beer. Anyone can throw mayo or butter on lobster and call it good.
@@eg6199 Alright...so there's at least one of you out there. Spent a week this summer in NE MA and SE ME - everyone was certain their regional roll was the best.
You make want to explore so many new flavors, thanks.
That is awesome. Dive in, this is a good one. Thanks for watching!
Man, I'm from southwest Nova Scotia and that is the most fresh recipe on lobster I have seen in a long time. A-1 idea, definitely will be doing that on the green egg before the end of lobster season for sure!
Wow…. This looks amazing!
Gonna have to make this for dinner this week, sounds like such a cool idea!
You are spot on; the textures and flavors are amazing. Love to hear when our recipes are going to be put to work. And as always, thanks for watching!
Man that looks delicious!!
You are spot on! Thanks for watching!
As an Atlantic Canadian I’m a big fan of a traditional lobster roll. But I may have to try this. Looks tasty!
Thanks for the compliment! The textures and flavors of this roll are really good, hope you put this one to work, you won't be disappointed! Thanks for watching!
I may have said this on another show, I am not a seafood fan but if that were offered to me I would have to try it.
And you would not be disappointed! Thanks for being part of our community!
Got to try it, I'll probably add some diced celery to mine!
That little extra crunch will be welcomed. BTW, the flavors and textures of this one are amazing. Thanks for watching!
Wow, Chef! You had me swinging back and forth on this as I watched. “Can’t do that to sweet lobster! Hey, that looks tasty! too much smoke! Oh, man…looking good. Diced it too fine. Need the big chunks! Bleu cheese? I’m a fan, but naahhh. Oh, yeah…looking good. Hey, save some for me!!” 🤣 I’ll bet it was absolutely delicious, Chef. Thanks for shoving me right out of the box with this one. Awesome. I’ll give it a shot in Maine this Summer. Hope the locals don’t burn me at the stake! 👍👍
That's a lot of emotion :)! After tasting this one, I would recommend serving it and let the textures and flavors win them over. What's in it isn't the question. Did you love it, I'm betting an overwhelming YES. Thanks for being part of our community!
Magical Meritnation and cooking
Thank you
🙏🇮🇳
Thanks so much, and thanks for watching!
That's some really good looking lobster rolls. Cheers, Chef Tom! 👍👍✌️
Thanks so much! We appreciate you being part of our community!
I ran around the house hollering when he put the butter in the pan…I KNEW!!! I KNEW what was about to happen!
We love that excitement! Thanks for watching!
Smoked lobster, now that is something I must try.
Are you sure this is legal? It looks insanely good. It's a good thing I didn't get the " scratch and sniff" type phone...I will report back to you on this one. The rain has stopped, and it's time to get the BBQ's seasoned and cooking.
I really enjoyed your demonstrations. So does my wife since she asks what else you made, that I now need to make!
I've made pizzas for years on my BBQ and calzone as well. I'm my second pizza stone...
Thanks again. Wonderful job. You're real pro. It's obvious.
Is that thin pan cast iron?
Chef Tom, You are a “Baaaad” man. 🤘 😎 🇺🇸
Man you make me wish i was one of your co-workers. Not just for the food, i promise. Lol, great cook brother.
Yes please...
They look amazing. I might have left a few bigger chunks of lobster for effect in the spirit of the originals, but it still gonna taste the same. Great job.
that looks kickass. i would have kept the parsley mix separate as a final garnish, but either way it all ends up in the same place. i'll grab some lobster next time they're on 'sail', heheheh
Another bib worthy video!
You are the Mobster of your rolls stuffed with Buffalo Sauce Covered Smoked Lobster.
To toast those buns uses slice off the edges on each side and then toast the exposed bread instead of toasting the bottom in the top I think that works best for what I've done in my past
Damn you 😂 I just did lobster tails 2wks ago and wish this was before that
I need that whisk
HATE seafood but love the content, I might do this for my Wyfoo as long as I have a steak for ME
I bet she loves you for this one :)! Thanks for watching!
I would love this! The idea of normal lobster rolls grossed me out so much. Nothing worse than cold ass mayo lobster salad. This looks way more appetizing!
As an official taste tester, I would put this on the highly recommend list! Thanks for watching!
Will you adopt me please 😂
Is this guy on commission from Cattleman's Grill?
That's buttero rolls 😀 but still looks delicious
You missed a corner spot around 3:50-4:00….it’s driving me crazy
You need the guys from TOH here to pronounce these words for you in true downeast accent.
You have completely lost your mind on this one Chef. Love you anyway..
And oh, so good! Thanks for watching!
At this point I think I’d just use shrimp or chicken after mixing it with 50 different flavors.
The texture and flavor of the lobster held a prominent place in the bite. Honestly, we thought it was great. Thanks for being part of our community!
How much time did it took for you to finish all this stuff, Chef Tom.😀 Please not disrespecting, your video is superb as always. Wish i could give more likes.
You had me until you poured in an Anheuser-Busch beer! :(
Choose your own beer! Thanks for watching!
I’m sure its very good. But if it’s not Frank’s it’s not Buffalo.
Pass....
I just defrosted four tails I had purchased on sale ten minutes ago. I'm not s***ing you. My wife is in love with you,oh and me.
Dude.... frozen lobster tails means for sure that lobster died in the tank and they pulled it out to sell it to suckers as "already prepped" lobster. Buy whole lobsters and kill them yourself so you know 100% it was fresh.
Buffaroh Robster Rohs? Oh yeah...
Yea, that’s a naw dawg for me.
I refuse to watch this, being a New England boy.... and I love just about anything Buffalo style, but this is crossing the line... sacrilege! 😢
💯💯💯💯💯
Don't know how anyone could taste any lobster in all that other stuff ? This would likely be a good roll if you used something cheaper like canned tuna... or any mild fish, but a waste of good lobster tails imo....
@@mkllove like I said ... sacrilege
What is a “good” lobster tail, exactly? I’m also from New England, grew up in South Boston right next to the harbor. Lobster was a mainstay. But lobster has almost no flavor, which is why it’s served with so much butter and other accoutrements. Nothing wrong with adding flavor to an otherwise “delicate” protein.
The only thing that’s sacrilege is tossing your nose up at something delicious, simply because it breaks tradition. Imagine all the recipes we’d have missed out on (including the lobster roll, by the way) if someone didn’t have the balls to do something different.
There’s always one…
Chef Tom using that trans beer like it's all good.
Gross. Buffalo doesn't go on lobster.
I didn't even know the was a Buffalo Lobster