Hey Adam. Nice job on these lobster rolls. Over here in Nova Scotia (across the bay from Maine), I snip off those rubber bands just before plunging the lobsters into the cooking pot so the rubber smell doesn’t taint the meat. Be quick and you won’t get pinched!
I used to get lobster rolls every time I went to the beach near New Haven CT. I can’t imagine what Maine lobster tastes like because it was amazing in CT!
Mainer here.... And ive got a few fun facts for you! But first i want to say, I agree, we should for sure be called the lobster state! lol ( Our winter shrimp is amazing also btw when its able to be fished) Yeah, we've got a lot of pine trees here. But like, no one comes here to see or eat those. soo?? Ok so onto the fun facts! A lot of us here (in ME) prefer soft shell lobsters. That is because the extra bit of water inside of them makes the meat tastier and more tender. But its understandable why many choose hard shell as more meat = better to many. Especially when its not something as readily available or affordable as it is here in the state. Soft shell meat is so tender though, its actually hard to grill without it falling apart (but omg yum). Secondly, you mention how you love such a lux product being prepared in such a way that turns it into an every man sandwich. I agree. However, and ironically enough thats actually a subtle, yet unintentional homage to how lobsters were initially served and to whom. They were thought to be trash, throw away food. And so lobsters were fed almost exclusively to prisoners, indentured servants and to the poorest of families. As it was the cheapest source of calories back when. (I know, its wild how much things have changed!? lol It's all about perspective though i suppose.) Thirdly, many believe the lobster roll originated in Connecticut. In a place called Perrys. But that's debated by historians. Fourth, Maine lobster rolls and Connecticut's are different! (Although both versions are served in both places now. And even have different names depending where you are). -Maine lobster rolls aren't (usually) seasoned like you said. The meat is cold and its tossed in a light coating of mayonnaise. Then sometimes topped or mixed in with a little tarragon, scallions or celery. The only warm thing on it is maybe a freshly toasted bun. (idk why but the contrast of the cold meat on the "so fresh its still warm" bun, really makes the roll for me) - Connecticut's version is more stripped down. Warm meat is used, and a ton of melted butter to dip or pour over. Just as you've done here. And that's it. Apparently the cold ME version is referred to as " lobster salad roll". And their warmer buttery counterpart as a "lobster roll". Which, makes sense. And they are also served on a Frankfurter roll. (flat sides like you used so they can be buttered and fried up) Not what many call a traditional "hot dog roll" (round on the sides). K thats all the random foodie facts i have to share on this bomb-A sammy and lobsters in general. Yours looked amazing and now im officially craving lobstah!
Melted butter is an oily, greasy split emulsion, I'm surprised no one fixes this. Beurre Monté is 3 parts water, 8 parts butter. Bring water to boil and slowing add butter while whisking, it will emulsify. It's weird that such a luxury item is served with a broken sauce.
Love your videos. Thank you for helping me learn how to make Chicago style pizza because I love it! As for this one ... I'm a lifelong Mainer and must tell you that Old Bay is never used on Maine lobster by Mainers. Never ever. (Save it for your Maryland crab episode.)
Assuming Crab Cakes will be the Maryland entry...but better question: Can you tell me what crazy Staub device that was you used to pour the butter out? Is that the intended/primary use??
As a Maine resident we don't typically add any spices to the cooking process or the roll! You did a great job on the rolls!
Fellow Mainer agrees about the spices. Lobster is best without spicing it up.
man these view numbers are criminal, i feel like i know something everyone else is missing out on
Aww thank you dude. We push on!
@@AdamWitt get after it son
One of the best UA-cam cooking videos I’ve ever seen! Editing, audio, food, all top notch
Thanks Jake!
Hey Adam. Nice job on these lobster rolls. Over here in Nova Scotia (across the bay from Maine), I snip off those rubber bands just before plunging the lobsters into the cooking pot so the rubber smell doesn’t taint the meat. Be quick and you won’t get pinched!
This made me insanely hungry and nostalgic for the east coast. Great video. Looks amazing
Thanks Zeke.
I used to get lobster rolls every time I went to the beach near New Haven CT. I can’t imagine what Maine lobster tastes like because it was amazing in CT!
Mainer here.... And ive got a few fun facts for you! But first i want to say, I agree, we should for sure be called the lobster state! lol ( Our winter shrimp is amazing also btw when its able to be fished) Yeah, we've got a lot of pine trees here. But like, no one comes here to see or eat those. soo??
Ok so onto the fun facts!
A lot of us here (in ME) prefer soft shell lobsters. That is because the extra bit of water inside of them makes the meat tastier and more tender. But its understandable why many choose hard shell as more meat = better to many. Especially when its not something as readily available or affordable as it is here in the state. Soft shell meat is so tender though, its actually hard to grill without it falling apart (but omg yum).
Secondly, you mention how you love such a lux product being prepared in such a way that turns it into an every man sandwich. I agree. However, and ironically enough thats actually a subtle, yet unintentional homage to how lobsters were initially served and to whom. They were thought to be trash, throw away food. And so lobsters were fed almost exclusively to prisoners, indentured servants and to the poorest of families. As it was the cheapest source of calories back when. (I know, its wild how much things have changed!? lol It's all about perspective though i suppose.)
Thirdly, many believe the lobster roll originated in Connecticut. In a place called Perrys. But that's debated by historians.
Fourth, Maine lobster rolls and Connecticut's are different! (Although both versions are served in both places now. And even have different names depending where you are).
-Maine lobster rolls aren't (usually) seasoned like you said. The meat is cold and its tossed in a light coating of mayonnaise. Then sometimes topped or mixed in with a little tarragon, scallions or celery. The only warm thing on it is maybe a freshly toasted bun. (idk why but the contrast of the cold meat on the "so fresh its still warm" bun, really makes the roll for me)
- Connecticut's version is more stripped down. Warm meat is used, and a ton of melted butter to dip or pour over. Just as you've done here. And that's it. Apparently the cold ME version is referred to as " lobster salad roll". And their warmer buttery counterpart as a "lobster roll". Which, makes sense.
And they are also served on a Frankfurter roll. (flat sides like you used so they can be buttered and fried up) Not what many call a traditional "hot dog roll" (round on the sides).
K thats all the random foodie facts i have to share on this bomb-A sammy and lobsters in general. Yours looked amazing and now im officially craving lobstah!
LOOKS SO GOOD
Holy moly those look good. Also, the sound effects are on a whole new level.
Lol, thanks m8.
I just want to say thank you for sharing this recipe. I tried it today, and my family loves it.
It is great recipe, tanks!
Gotta snip those rubber bands chummy. Doing the bug a disservice keeping those on.
YUMM!!!! I need me some lobster rolls...hard to come by in Saskatchewan
Melted butter is an oily, greasy split emulsion, I'm surprised no one fixes this. Beurre Monté is 3 parts water, 8 parts butter. Bring water to boil and slowing add butter while whisking, it will emulsify. It's weird that such a luxury item is served with a broken sauce.
I’m in love with maine
I’m sitting here in the middle of Kansas craving a lobster roll now. Well done!
Rock chalk!
and thanks.
@@AdamWitt Rock Chalk > EMAW!
The 2nd one was more of a Maine lobster roll...me being from Maine and all :)
I didn't know the famous Wilhelm Scream actually came from a lobster. 😁 (Actually, lobsters don't scream when they go into the boiling water.)
lol
Right. But he didn’t have a full pot of boiling water. Pretty sure he had screaming lobsters. That’ll turn you off of cooking lobsters.
@@ericeandco I’ve cooked lobster before, and I will gladly cook more of them. ua-cam.com/video/kR9HRRaOYUg/v-deo.htmlsi=FKR7swwxa0grOF8i
Love your videos. Thank you for helping me learn how to make Chicago style pizza because I love it!
As for this one ... I'm a lifelong Mainer and must tell you that Old Bay is never used on Maine lobster by Mainers. Never ever. (Save it for your Maryland crab episode.)
Glad you dig that! I got that recipe from a Maine resident, it's likely to be a family-by-family thing.
Quality content with low views? I guess I'm just early.
Assuming Crab Cakes will be the Maryland entry...but better question: Can you tell me what crazy Staub device that was you used to pour the butter out? Is that the intended/primary use??
Nice video! Keep up the good work. Just curious as to where I can get those black gloves from?
I've always bought mine from Amazon of Resto Depot.
I mean, the *obvious* Maryland choice is something with Blue Crab
😏
Maryland will be steamed crabs? I love your channel bro!!!!
Thanks dude! 😏 poss.
Do you always leave the rubber bands on when cooking the lobster? Maybe you like a rubber taste.
Maryland is probably the easiest one. Crab cakes
Sorry but the best is without all the extras … just the lobster and little of the mayo an awesome roll and your good to go