Wednesday, February 17, 2010
Rolling with the Lobster Underground
As far as I'm concerned, lobster rolls are one of the best tasting things in the world, and clearly the greatest sandwich ever. Just the thought of those huge chunks of sweet, fresh lobster meat, glistening with mayo, sitting on a warm, buttery, toasted hot dog roll sends me to another universe. This great video by my friend Liza de Guia from Food Curated tells the story of Ben Sargent and the The Underground Lobster Pound. To read the whole story, please visit Lisa's beautiful blog. Enjoy!
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7 comments:
There are more humane ways to kill a lobster. Apart from that, looks like a nice and easy recipe.
I thought I recognized this guy. He was on a Chowder Throwdown with Bobby Flay.
I have never had a lobster roll, and I keep meaning to try one. Which is weird, because I dive for spinies every year. Maybe I'll set a few aside this year for rolls.
While it certainly looks delicious, I just don't get how this dude can make a living in Brooklyn selling lobster rolls out of his apartment. Makes me wonder where he buys the lobsters...
People really, really need to get over the whole "humane" thing. Lobsters do much worse things to each other.
He's cute.
I tend to think that pretty much everything out of the sea dies in a very "cruel" way, fish not being able to breath, clams, mussels and stuff being cooked alive. So not sure what is the particular concern on lobsters only.
I'm not a lobster fan, but seeing this video really makes me wanna try a roll.
I was with him the whole way, until the Old Bay can came out...way to ruin a near perfect Lob Roll. This coming from a Mainer who eats his weight in lobster every year.
Hey, quick cooking suggestion... late but relevant, and hopefully helpful to those who come along later. When cooking your live lobsters try 1) only putting 2 inches or so of water in the pot so you're steaming not boiling, 2) adding LOTS of salt to the water, 3) bringing that to a boil and add the critters. And fill that pot up, you can cook quite a few at the same time. Oh, and please remove the rubber claw bands! You really can taste that stuff. I promise they won't pinch you, much ;)
They're done when the antenna pops off easily. The guy in the video is right, it doesn't take long, unless they're really big guys. It's hard to overcook lobsters when you're steaming them! Another benefit.
My credentials for this advice are only that my husband catches the delicious little bugs out in the Bay of Fundy every winter, and has been doing it for decades. Nothing quite like lobster caught in the dead of winter when our season starts around here. Sou'west Nova Scotia lobstermen are a rugged bunch, and cold water lobsters are the sweetest!
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