How do you like your lobster roll?
Jun 3, 2016 | 8:37 am
#16
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Jun 3, 2016 | 9:01 am
#17
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Jun 3, 2016 | 9:14 am
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Jun 3, 2016 | 9:44 am
#19
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Even though I love lobster and lobster rolls, I find it so overprice especially considering how easy it is to make.
I usually wait until they go on sale below $7 a pound at the Asian grocery store and buy two 1 pound lobsters per person. Steam them to be slightly undercook, then remove from shell and cut into big chunks. Mix it with some clarified European butter over low heat to warm and the lobster finishes cooking just right. Sprinkle some fresh ground sea salt for taste and add into some toasted pain-au-lait buns that have been split. So much cheaper and better than what I get at the restaurants.
I usually wait until they go on sale below $7 a pound at the Asian grocery store and buy two 1 pound lobsters per person. Steam them to be slightly undercook, then remove from shell and cut into big chunks. Mix it with some clarified European butter over low heat to warm and the lobster finishes cooking just right. Sprinkle some fresh ground sea salt for taste and add into some toasted pain-au-lait buns that have been split. So much cheaper and better than what I get at the restaurants.
Jun 3, 2016 | 11:31 am
#20
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You can use this argument for many foods you have while dining out. It's something about having a good lobster roll (or any seafood) while dining outside 2 feet from the water.
Jun 3, 2016 | 12:22 pm
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Another example is USDA Prime steak. Even when it can be bought in stores, few if any home cooks have the insanely hot grills that are needed to properly sear the meat (to say nothing of the technique).
Last edited by Non-NonRev; Jun 3, 2016 at 3:18 pm
Jun 3, 2016 | 12:38 pm
#22
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One of my all time favorite memories is eating fresh lobster on a picnic table in front of lobster pound near Peggy's Cove. Yes, I could cook lobster at home, but there's something about the scent of the water and the sound of the ocean, birds, etc, that just enhances the taste.
Jun 3, 2016 | 2:34 pm
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Jun 3, 2016 | 11:25 pm
#24
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Jun 5, 2016 | 4:58 pm
#26
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In general, I'm happiest with a Connecticut-style lobster roll, ideally with a lightly toasted bun, melted butter, and plenty of lobster. A light dusting of Old Bay is acceptable but my no means required. (My go-to in NYC is Red Hook Lobster Pound: http://www.redhooklobster.com/)
If I'm going to have a Maine-style one, though, Luke's (http://lukeslobster.com/) makes some of the best in NYC: lightly toasted bun, not too much mayo, no celery and plenty of chilled (but not cold) lobster.
If I'm going to have a Maine-style one, though, Luke's (http://lukeslobster.com/) makes some of the best in NYC: lightly toasted bun, not too much mayo, no celery and plenty of chilled (but not cold) lobster.
Jun 5, 2016 | 7:59 pm
#27
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In general, I'm happiest with a Connecticut-style lobster roll, ideally with a lightly toasted bun, melted butter, and plenty of lobster. A light dusting of Old Bay is acceptable but my no means required. (My go-to in NYC is Red Hook Lobster Pound: http://www.redhooklobster.com/)
If I'm going to have a Maine-style one, though, Luke's (http://lukeslobster.com/) makes some of the best in NYC: lightly toasted bun, not too much mayo, no celery and plenty of chilled (but not cold) lobster.
If I'm going to have a Maine-style one, though, Luke's (http://lukeslobster.com/) makes some of the best in NYC: lightly toasted bun, not too much mayo, no celery and plenty of chilled (but not cold) lobster.
I do like the Red Hook Lobster, though. They have a food truck in D.C. that is a great go-to in the summer.
Jun 6, 2016 | 7:50 am
#28
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