Capt Pete of Cape Ann Harbor Tours took tourist out to catch lobsters in Gloucester Harbor. Happy tourist enjoyed the experience also see video below.
Category Archives: Lobster Roll
Over Labor Day weekend we went with our daughter’s boyfriend, Matt, to Passports for a beautiful lunch. We were greeted by wonderfully friendly, helpful, and super professional India, Lyla, and Shawna.
As all who have eaten at Passports know, within a few moments after being seated, guests are immediately served fresh from the oven, piping hot popovers. This is always a welcome treat, and was especially so for Liv and Matt that afternoon as they had been hiking all around Coolidge Reservation earlier in the day.
Next we shared a plate of Eric’s fried oysters and without a doubt, I think they are THE BEST FRIED OYSTERS in town! What makes Passport’s oysters so special you may be wondering? Because every single time we go, their fried oysters are fantastically crisp on the outside and sweet-salty fresh oyster perfection on the inside; Passports oysters are never, ever soggy or greasy.
We ALL ordered Eric’s fabulous Lobster Salad Roll and it was divine–big chunks of fresh sweet Captain Joe and Sons succulent lobster meat, surrounded by a lovely array of fresh seasonal veggies (mine is pictured, requested without roll).
Thanks Eric, Lyla, India, and Shawna for welcoming Matt and showing him one of the reasons why we love Gloucester!
The people who put together the 2nd Annual Rockport Fireworks don’t mess around — they have created a huge show for everyone this Saturday night as part of what the organizers call Illumination Weekend. Shops, galleries, restaurants are participating by illuminating their businesses with lanterns in honor of what promises to be the biggest fireworks display north of the Charles River. And people, Rockport is going to be humming this weekend. We have Lobsterfest, the Acoustic Music Fest, the Rockport Farmers Market Ice Cream Social. On and on it goes…. Here’s the breakdown:
Saturday, August 9th:
- Rockport Farmers Market: 9 to 1pm in Harvey Park
- Ice Cream Social at the Rockport Farmers Market: 11:30 to 1pm in Harvey Park
- Rockport Fireworks Activities: 12:30: Kids’ crafts, 2 to 4pm: Music in the Old Firehouse Trust.
- Rockport Rotary’s Lobsterfest: 3 to 7pm at the bandstand at Back Beach. Click HERE for info.
- Rockport Fireworks: The BIG event is at 9:30pm! Get ready for an incredible display!
Sunday, August 10th
- Rockport Acoustic Music Festival: Noon to 6pm in Millbrook Meadow. Click HERE for more info. A free & fun event!
- Illumination at Shops, Galleries & Restaurants: many Rockport business are participating in Illumination weekend through special discounts and in-store promotions. Enjoy the lanterns hanging throughout town in honor of the weekend’s festivities.
About that Farmers Market:
This Week’s Rockport Farmers Market Vendors: Wally’s Bistro, Fudge Everything, Maitland Mountain Farm, First Light Farm, Seaview Farm, Sasquatch Smokehouse, Heath’s Tea Room, Sullivan’s Sugarhouse, Cuz It’s Good!, Twin Lights, West River Creamery, the Vermont Candy Dish, That Nutty Redhead, Vintage Greens, Sea Biscuit Fine Baked Goods, Trupiano’s Sausage.
Our vendors offer meat, eggs, smoked fish, cheese, lots of produce, pickles, sauces (sweet and savory), salsas, cookies, whoopie pies, breads, nuts = truly enough for a week’s worth of delicious, amazing, locally-produced food!
Music & More: We’ll have music from the talented Steve Lacey this week and don’t miss the home growers section of the Farmers’ Market is packed with a small amount of good things: Anadama bread from Sten af Klinteberg, honey from apiarist and cookbook author Melissa Abbott, the beautiful Northern Italian-style pesto from Mercedes Flavin and flower petal jams from local grower Jessie.
The Rockport Farmers Market takes place, rain or shine. And be sure to stop by our Ice Cream Social this week! A huge thank you to The Ice Cream Store for providing the ice cream, and to Fudge Everything and Twin Lights for providing delicious chocolate topping and soda for Old Fashioned Ice Cream Sodas! Ginger Ale, Root Beer and Orange soda will all be available.
PARKING NEWS The Rockport Farmers Market, with the permission of the Rockport Police Dept., has four spaces available on High Street for short-term farmers’ market parking every Saturday from 9am to 1pm. If you’re in a hurry and need some produce, you can park right next to the market for a few minutes while you dash through the market!
SELL-OUT WARNING: THE TOASTERS on Beauport Princess Cruise Ship with the MILE 21 Reunion Next Friday
If you’ve been following our recent posts (like this one) you know we’ve been warning you of potential sell-outs, so you don’t lose out.
Last weekend’s James Cotton/Jay Geils show at The Larcom in Beverly sold out by Wednesday.
The Toasters (called Ska “Pioneers” by Billboard Magazine) will bring their infections brand of Ska, Reggae, Jazz, Punk & Soul to Gloucester as part of their 2014 world tour.
Mile 21’s 2014 reunion features Lead Vocalist Mike Francis, Carlos Menezes, Jr. on trombone, Keith Amero on Bass, Steve Russo on Drums, Mike Lentini on saxophone, and Mike Goulart on lead guitar. These guys alone are worth the price of admission.
Tickets are only $35 in advance and include this very special Concert PLUS a Gloucester Harbor Cruise and Party Buffet featuring Seafood Grille’s world famous Lobster Rolls!
As you might expect, seating is limited (this is a cruise ship, remember) so if you want to get aboard, you’re going to have to act quickly and get your tickets here.
You don’t want to be one of those losers who waits until it’s sold out and then tries to convince Homeland Security to let you aboard, do you?
Just in case you’re not sure what I mean by infections, watch this video:
In case you haven’t noticed, Gloucester now has its very own resident cruise ship, The Beauport Princess. And what a beauty it is! If you haven’t yet been aboard, this would be a good week to check it out because they’re offering “special introductory pricing.” And on Friday, June 13, we’re producing a concert cruise featuring The Toasters (on their 2014 world tour) with a special reunion of Mile 21. Tickets include the concert, Gloucester Harbor cruise and a party buffet featuring Seaport Grille’s world famous lobster rolls! Get tickets here.
This week we launched a new website for Beauport Princess (see here). And we built it using a “responsive design” (just like we did for The Cave — see our post about that here), which means it optimizes the viewing experience for what ever device you’re using: computer, tablet or phone. For example, here’s what it looks like on a computer:
Here’s what it looks like on a smart-phone. Notice the menu is optional. It will automatically drop down when you tap on the menu icon (at the right of the bar with the word HOME in it).
Many other things have changed as well. And if you turn your phone sideways it will change again — automatically.
If you tap the phone number at the top-right, your phone will automatically initiate a call to book a cruise.
This new website also works beautifully on an iPad and any tablet.
And best of all, the new website uses the same exact HTML code and content (photos, writing, graphics, cruise list, etc.) to display on the phone, tablet and computer. (You can read a more detailed explanation of why you should build your next website using this type of responsive design here.)
Check out the new Beauport Princess website on all of your devices and see how it looks.
But don’t let that be a substitute for getting aboard. How many people can say they live in a town with a cruise ship they can go on for an evening any time they like!
The Lobster Pool Restaurant opens tonight and will be open Fridays, Saturdays, and Sundays during the month of April. For more information call 978-546-7808 or visit their website at Lobster Pool Restaurant. The Lobster Pool is BYOB and the menu is also available for take out.
Would You Look At These Pretentious Bananaheads Crowing Around All Proud Of Themselves For Messing Up Perfection?
If you want to read the horror story that they pass off as a recipe (and claimed they conquered no less) Click Here-
Will They Ever Learn The Rules Of Lobster Roll Making Is To Not Get In The Way Of The Most Delectable Meat Known To Mankind- Lobster Meat?
Why I ask you do, they feel the need to mask the flavor of the most succulent meat on earth with not one, not two, not three, but no less than unlucky 13 lobster roll ingredient violations???
Why not squat down over the mixing bowl and lay down a nice fat shit in there to compliment the flavors while you’re at it?
Read the ingredient list these dopes from The Tasting Table put together (Violations Highlighted in Red)-
We Came, We Clawed, We
Conquered Messed It Up
Building the perfect lobster roll (Or Not)
- 1 lemon
- 5 whole star anise pods
- 2 heads garlic, halved
- 4 dried árbol chiles
- 1 (6-inch) piece fresh ginger, peeled and cut into ¼-inch coins
- 3 stalks lemongrass, trimmed, tough outer layer removed and stalk bruised and tied into a knot
- 2 (1½ pound) live lobsters
- ¼ cup mayonnaise
- 1 tablespoon finely minced parsley
- 1 tablespoon finely chopped chives plus 1 tablespoon chives, cut into ½-inch pieces
- 2 teaspoons reserved lobster cooking liquid
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon celery salt
- 3 tablespoons butter
- 1 teaspoon Old Bay seasoning
- 4 split-top hot dog rolls
Anise????? Like as in Licorice anise? In a lobster roll? I wish Patrick Ewing was still in his prime so we could set him up right in front of where ever these dopes tried to serve these lobster roll abominations and he could swat them into the stands like a basketball and then stand over the servers and flex and growl like he just made the most impressive shot block in the history of the NBA. Just like “Get That Shit Outta Here!”
Arbol Chile? Really???? What are we at Taco Bell now? Lemongrass? Ginger? Please. This is absolutely criminal.
I guess I should have stopped reading when I read these pretentious buffoons were writing in from New York where they root for the Yankees and all. I mean WTF do they know about lobster rolls anyway, right?
Maybe it’s a March thing where they want to get out in front of all the other pretentious food bloggers who will inevitably write their own versions of the Perfect Way to Fuck Up a Good Lobster Roll.
When I saw the laundry list of lobster roll purist violations I just couldn’t leave this debacle go unchecked. There are plenty of pretentious food bloggers who will throw in 2-5 violations but when you go over the top with 13 you have to know that someone with some common sense is gonna call you out on it.
Listen here anyone who would describe themselves as a “Foodie”. Do all us normal real folk a favor and spare us your stupid frickin lobster roll recipes that include anything other than a split top roll. Spare us your French baguettes, spare us your frickin lemon zest bullshit, spare us your ginger and your anise and your arbol chlis.
Hellooooo, we wanna taste the lobster. How hard is that to comprehend? If we wanted to eat Mexican we’d order a goddamned Burrito.
This is a lobster roll. The purist of the pure. Time tested. Tradition. Like a Fenway Frank, only a bajillion times better.
It’s easy, there’s no need to go out of your way to try to fuck it up with your laundry list of Lobster roll no-nos like anise and garlic and lemongrass.
Here’s the way to do it and not to do it-
Read the ingredient list these dopes from The Tasting Table put together (Violations Highlighted in Red)-
Like a right of Spring I feel compelled to get us all off on the right path to Lobster Roll righteousness. I’m not sure if we should have expected more considering the source- Foodie Bloggers From New York. Maybe we don’t have to expect more but we certainly can’t let this shit go unchecked.
Read past year’s lobster roll rants-
If I’m eating straight lobster meat or lobster in a a lobster roll I want a majority of the meat to be tail and knuckle meat. Claw meat is still good and all but no where near as good IMO as tail and knuckle meat for the simple fact that you get that one section of claw meat out of the skinny section of the claw that is more like sponge like in texture compared to the succulent knuckle or tail meat.
Which leads me to the lobster roll produced by Luke’s Lobster in New Yawk City.
Photos from http://newyork.seriouseats.com
Their lobster roll described here-
Whole chunks of lobster claw was stuffed in a top-split bun at Luke’s stand. Each roll was made to order, with a swipe of mayo on the inside, lemon butter and secret seasoning on top.
I’m not gonna go into a wild crazy rant because Luke’s got a lot of things right here and only a few things wrong, the point I ‘m trying to make in this post is in asking you, our viewers, would you be happy with a lobster roll that consisted of all claw meat?
The ideal lobster roll actually consists of meat from all parts of the lobster, if I got only claw meat I’d feel like I was getting jipped.
Let’s poll this to see how you feel-
There are some real abortions here and yet I was pleasantly surprised to see some purists leave perfection alone and keep it simple.
Here’s a run-down and rating of all 20 Lobster Rolls served at the Tasting Table’s 2013 Lobster Roll Rumble-
I should clarify ahead of time that there can be accompaniments of different ingredients on the side of the lobster roll but in no way shape or form should the crazy ingredients be in or touch your lobster roll. Let’s get to it-
Click the links for photos of each lobster roll at http://newyork.seriouseats.com/
Served on a housemade brioche, and alongside housemade pickles, Waterbar’s lobster roll was made from Nova Scotia lobsters topped simply with melted butter and salt.
Interesting that a joint from frou frou California didn’t get all crazy with stupid rolls or avocado or some other trendy ingredient. Big points for simplicity and I’m interested in the idea of topping lightly with some sea salt.
The Mermaid Inn (New York, NY) Rating 6.8
A buttered Martin’s potato roll is the vehicle for lobster tossed with Hellman’s mayonnaise, celery, onion, and Old Bay seasoning, and finished with a sprinkling of chives.
Celery- deduction, onion- deduction, old bay seasoning-deduction, chives- deduction. The Mermaid Inn didn’t get wayyyy crazy off base with those ingredients but they all detract from the star of the show- the lobster.
The Galley Restaurant and Pub (Naples, ME) Rating 7.3
The Galley served their lobster in a top-split bun, tossed with mayo and with a green leaf lettuce; the lemon salt seasoning on top of this lobster roll gave a zesty bite to the sandwich, the fresh lemon wedge served on the side even more so.
Again, points for staying simple with the classic split top bun. But hard core green lettuce, and lemon? You put lemon on fish when you don’t want to taste the fish. There’s no need to mask the perfection of lobster meat with lemon.
The Clam Shack (Kennebunk, ME) Rating 9.8
As last year’s winner, the Clam Shack had a lot to live up to this time around. They did their reputation proud, using fresh lobster and a sweet roll from Maine’s Reilly’s Bakery, and offering their lobster roll with either melted butter, a swipe of of mayo, or both.
If you’ve read this blog for any amount of time you’ve already been educated on what makes the perfect lobster roll perfect- the simplicity of the ingredients. There’s a reason the Clam Shack in Kennebunk ME won last year, They didn’t go out of their way to fuck up perfection with stupid shit like scallions and paprika and celery and lemon, ect, ect, ect… Brilliant!
Thames Street Oyster House (Baltimore, MD) Rating 7.8
Using a rich combo of butter-poached lobster and a brioche roll, Thames Street Oyster House served a refreshing cucumber and onion salad alongside their roll to help balance the butteriness.
Cucumber and onion salad alongside. This sounds like a solid lobster roll from the description but once you click on the link and see the picture you see these fuckers snuck some chopped chives on top there.
Rat bastards, thought I wouldn’t notice, huh?
Red Hook Lobster Pound (Brooklyn, NY) Rating 4.8
The Red Hook Lobster Pound was using a top-split, New England-style bun from Country kitchen, and stuffed it with lobsters tossed with homemade lemon mayo, iceberg lettuce, paprika, and scallions for a cool, crunchy lobster roll.
OK now where starting to get into crazytown territory. They started out with the split top but but it all falls to shit after that. Homemade lemon mayo-FAIL, iceberg lettuce-FAIL, paprika-FAIL, and scallions FAIL FUCKITY FAIL FAIL FAIL. What a shamockery.
L&W Oyster Co. (New York, NY) Rating 2.3
Lobster folded with sriracha mayo and pickled celery root, then served atop arugula and a Parker House roll. A dusting of lobster bottarga and a side of homemade goldfish crackers finished off the roll from this Flatiron restaurant.
You’re kidding me, right www.newyork.seriouseats.com/ with back to back abomination lobster rolls in your lobster roll rumble slide show?
Lobster folded with sriracha mayo and pickled celery root?????? The chefs that entered this dreck should not have been allowed into the building and earned themselves a lifetime ban from all future lobster roll competitions!!!! Then after they throw the sriracha mayo and pickled celery root they go and kick you in the nuts with ARUGULA????? Goldfish Fucking Crackers?????
There are no words for the contempt I have for the types of people who go and bastardize the lobster roll I love and hold so dear to my heart as these chef/criminals. They should be stripped of any culinary credentials once bestowed upon them and sentenced to a lifetime serving cold soup in Turkish prisons.
Lure Fishbar (New York, NY) Rating 5.9
Lure went all-out with their roll, sandwiching mayo-dressed lobster with a strip of bacon and a single potato chip, before stuffing it in a mini potato roll.
Bacon by itself may be only second to lobster by itself. The two together, take away from each other. I’m not even gonna go into the potato chip on a lobster roll thing.
The only contender to offer a gluten-free roll, LUNCH’s lobster roll was otherwise served in a toasted, potato slider bun, and tossed with Hellman’s mayo, celery, and salt.
Listen Lobster Roll Restaurant a.k.a. “Lunch” I get that you’re trying to be different with your whole gluten-free lobster roll, glomming on to the whole Gluten-Free trend but wasn’t that like 2011 with the Gluten-Free craze?
You know the people who go around saying that you can make stuff that’s gluten-free that tastes just as good as the stuff that’s loaded with gluten? All certifiable nutjobs. Every one of them. You know the saying “Don’t piss down my back and tell me it’s raining?” That’s the equivalent of some Gluten-Free chef telling you that you’ll never taste the difference between gluten-free cooking and regular traditional cooking.
If I’ve said it once I’ve said it a thousand times, the key to a great lobster roll is the simplicity of the ingredients and not going off the rails with some newfangled trendy bullshit ingredient or cooking style.
Luke’s Lobster (New York, NY) Rating 7.7
Whole chunks of lobster claw was stuffed in a top-split bun at Luke’s stand. Each roll was made to order, with a swipe of mayo on the inside, lemon butter and secret seasoning on top.
Not terrible, in fact quite good but I prefer a mixture of claw/tail/knuckle meat to strictly claw meat where you get that one section of claw meat that can sometimes be a little spongy in texture. A decent showing though.
The Lobster Joint (New York, NY) Rating 6.6
The Greenpoint-based Lobster Joint was serving a New England-style roll, with lobster tossed with mayo, celery, and tarragon, and on a toasted top-split bun from Brooklyn Standard Bakery.
They were doing so well and then they had to go and mess it up with celery and tarragon.
Repeat after me- Leave outr The Paprika, Leave out the Old Bay, Leave out The Tarragon, Leave out the Parsley, Basil, Rosemary and Thyme. When you get the sudden urge to add any of these ingredients to your lobster roll clamp on some electrodes to your testicles and crank up the amperage to just before your nuts are fried (point being we really don’t want you to reproduce).
The Baja Lobster Roll served by Little Market was a sweeter, spicier take on the traditional. Tossed with chipotle aioli and line with a cabbage slaw, the roll is then topped with chopped chives, tarragon, and a lemon vinaigrette.
I suppose I should be way more outraged but then I looked at where this restaurant was located. Chicago. Like the same Chicago whose Blackhawks the Bruins are gonna mop the floor with in the 2013 Stanley Cup Finals. How can you hate on folks that simply don’t know any better. If this was a steak rating competition then I’d lay down the lumber on these poor seafood uneducated fools. But they’re from Chicago and since they obviously don’t know any better we will let them wallow around watching our Bruins lay a monster beat down on them while they dine on bastardized ridiculous can’t-let-perfect-enough-alone lobster roll feculence known to man.
Kittery of Brooklyn (Brooklyn, NY)Rating 6.8
Using tail, claw, and knuckle meat, Kittery of Brooklyn made an herbaceous lobster roll, served with a generous amount of chopped chives and tarragon and in a toasted New England style top-split bun.
Once again started out strong, tail, claw and knuckle meat but then met disaster with chopped chives and terragon. there’s worse out there as Little Market American Brasserie and L&W Oyster bar have demonstrated.
Ford’s Fish Shack (Ashburn, VA) Rating 6.7
Ford’s was serving their lobster rolls two ways: Connecticut-style, with warm butter, and Maine-style, chilled and dressed with mayo. Both styles were served on a garlicky, top-split bun from Maryland’s Uptown Bakery, and topped with chives and Old Bay seasoning.
Sigh, another victim of chives and Old Bay- DEDUCTION!!!!!
Eventide Oyster Co. (Portland, Maine) Rating 3.1
Eventide was serving their browned butter lobster with lemon juice, chives, and salt, and in between a housemade, Chinese-style steamed bun.Softer than most of the rolls at the rumble, the nutty brown butter paired well with the fresh, briny of the lobster.
You have to click on the link to appreciate how messed up the rolls they used for these lobster rolls.
OMG, you can’t make this shit up!!!! Look at the picture in the link for Eventide’s lobster roll pic. Observe the Chinese-style steamed bun and join me in belly laughing them way out of the building. Chives, nutty brown butter, lemon juice- all lobster roll no-nos. But this Chinese-style steamed bun takes the cake. Good luck with that wimpy white soggy ass steamed roll holding up. I pity the fool who has to consume these lobster rolls.
Portland Maine, be better than this.
Ditch Plains (New York, NY) Score 0 (this is not even a lobster roll) Fail
Marc Murphy served the least lobster-y rolls of the night, with a Sabrett hot dog on a Martin’s potato roll, topped with a generous heaping of lobster mac and cheese. With lobster butter made with lobster roe, and American, Swiss, and Parmesan cheese, this roll had all the richness with of a traditional lobster roll.
I suppose I really didn’t have to read anything after “Marc Murphy served the least lobster-y rolls of the night” but I did and lo and behold we go on to find out they’re serving mac and cheese.
Did the rules of the contest say best lobster mac and cheese Lobster rumble? Uhmmm no. It was the Lobster Roll Rumble. If you can’t even get the dish right you really may as well not show up and consider yourself uninvited next year because clearly there are lobster roll purists taking this thing way more seriously than a chef that can’t even understand what the heck we’re cooking here. Sheesh!
Cull & Pistol Oyster Bar (New York, NY) Rating 2.5
One of the richer lobster rolls of the night, Cull & Pistols rolls are are first poached in lobster butter, made from a lobster reduction, brandy, and melted butter. The lobsters are served Connecticut style: warm, atop green leaf lettuce on a custom-made Arnold New England roll.
Look at the picture and you’ll see one of the cardinal sins of lobster roll production. it’s bad enough that you insult us with anything green touching our lobster rolls (this includes celery, parsley, chives, avocado, arugula, iceberg or romaine lettuce)
The green stuff in the lobster roll is a violation in and of itself but then when you make the ratio of lobster meat to green stuff favor the green stuff???? That’s just plain insulting. How do you even look at yourself in the mirror after jipping your customers or judges by trying to load up on the cheap stuff to try and fill your lobster roll? That’s just lobster roll 101 as a lobster roll consumer. You see more green stuff than lobster meat as a consumer and you know that that chef is a dastardly thief and should never be trusted to prepare you a dish again so long as you live.
For Shame Cull and Pistol Oyster Bar!!! For Shame!!!!
Cousins Fresh Maine Lobster (Pasadena, CA) Rating 8.6
Using the knuckle, claw, and tail meat from Maine lobsters, Cousins’ lobster roll is simply served with melted butter, salt, and lemon juice.
They almost had it! They were so close but then they had to put on the lemon juice. Still a valiant effort and especially from a joint in California where as we know from past experience they have a tendency to try to get all fancy and put in strange ingredients
ahem I’m talkin bout you “Broads in California” -
Bite into Maine (Cape Elizabeth, Maine) Rating 6.9
Using New England-style, top-split buns from a Portland bakery, this roll was lined with a bed of coleslaw, fresh lobster meat, then drizzled with butter and salt.
Once again, very close, but deductions for coleslaw in the bun. How hard is it to keep that stuff off to the side so you can maintain the integrity of the bun without it getting all soggy?
B&G Oysters (Boston, MA) Rating 6.5
B&G’s lobster was served on a toasted Pepperidge roll, and lightly dressed with lemon mayonnaise, celery, and chives.
Lemon, celery, chives. Sigh….
The Joey C Lobster Roll Nazi Winner
The Clam Shack (Kennebunk, ME) Rating 9.8
Brilliant, Stunning in it’s simplicity, congratulations Clam Shack In Portland Maine!
Made with fresh lobster meat, not canned, not frozen. No lettuce, no filler, Made The Right way
I don’t even know where to begin on this atrocity- and in our own back yard, a local.
I will say up front Anadama bread on it’s own- Fantastic.
For the love of christ, not on a lobster roll. and then to add lettuce and celery??????
I see what you’re doing here Melissa Abbott, you’re trying to get inside my head. You’re taunting me. Saying I know how I’ll get Joey C to feature my blog on his site. I’ll bastardize the one thing that there can not be any dispute about in an attempt to explode his brain.
It’s lobster, it’s tradition. Why do we feel it necessary to mess it up. Can’t we all agree that Andama bread is OUTSTANDING for French toast. I’ll even go as far as to say it’s THE BEST bread on the planet for French Toast. But please get that shit away from my lobster rolls. It’s an outrage. It’s an atrocity. It’s unforgivable.
I can’t go on. I’ve got a headache. People, want to let Melissa know what’s up here in this latest of all crimes committed against tradition and all that is good and sacred in the lobster world.
Look at this bullshit would you-
photo from www.gloucetergourmet.com a demonstration on how to mess up a really good thing
Tuesday, June 26, 2012
Lobster Salad Recipe
Fresh Lobster Meat slightly chopped
Freshly chopped celery FAIL
Red Leaf Lettuse from my Garden FAIL
It’s simple people- The split top bun. Not Baguette, Not a goddamn Panini, not a Saint Joseph’s roll and No, Not on Anadama bread.
A split top bun in which you slather on the butter and grill to a golden brown, then you add the cold lobstermeat mixed with a dollop of Cains mayo. That’s it. Nothing green, no paprika, no celery, no onion, no pickle no other frou frou bananahead ingredients.
How many times do we have to go over this?
Don’t out-think tradition. Don’t out-think perfection. You’re gonna go and mess up the lobster roll’s good name because you’re jumping the shark on this, trust me.
Congratulations Melissa You Made It To The Big Time- A Feature On GMG
Customers at Surfside Subs At Long Beach Prepare To Dig Into Lobster Rolls Made With The Mrs’ Recipe
Stuff you won’t find on a Surfside Subs Lobster Roll- Anything green including lettuce or celery- or some kind of frou frou baguette roll.
Stuff you will find- Captain Joe and Sons Lobster, Old School Split Top Roll, Buttah and a dab of mayo. Owner Matt Olson knows the key to the perfect lobster roll is the simplicity and not complicating a good thing.
They do it right!
Follow Surfside Subs on twitter – @Surfsidelb
Go get one and tell ‘em Joey sent ya.
Notice the lack of celery and lettuce? Notice the split top butter and grilled bun?
This is what’s up!
Surfsidelb Surfside Subs on twitter writes-
Surfside Subs gets my lobster roll seal of approval.
147 Thatcher Rd
Long Beach, Gloucester, MA 01930
Canadian writer, Ilona Biro From Huffington Post Travel Loved Her Time Here- Read On from Linn Parisi
Linn Parisi writes-
Following is the first of a few articles that Ilona Biro from AOL Canada (now Huffington Post Travel) is doing about the Seafood Trail.
She and her husband had a wonderful visit here, and they plan on coming back with their kids. That’s what we like to hear!
The Seafood Trail will continue to make a difference in visitation, as does your generous participation in these FAMs.
This summer, my husband and I were lucky landlubbers – lucky enough to land on Massachusett’s Seafood Trail, one of those culinary road trips that dreams are made of.
Just north of Boston, the Seafood Trail (unofficial slogan: "all seafood, all the time"), serves up everything you can imagine, from crispy fried clams, oysters, and fish ‘n chips to rich, lip-smacking chowder, steamers and mussels. From casual meals fresh off the boats to romantic four-star dinners, it can all be had here. In truth there’s so much amazing food along the Seafood Trail you could take a week to experience it all. We did our best to pack in as much as we could in a single day.We started in Gloucester, dubbed America’s Oldest Seaport and founded in 1623. It’s a tight-knit town that’s seen more than 10,000 of its souls perish while fishing on the plentiful seas, among them the men of the Andrea Gail, whose story was captured in the movie The Perfect Storm (which was also filmed here). A monument honouring those brave men takes pride of place along the seaside promenade leading into the town centre, and the seafaring tradition carries on today.
So before we got cracking on the lobster, we wanted to meet some of the locals. One local light, Clarence Birdseye, invented his flash freezing technique in Gloucester, and went on to fame and fortune. Fast forward to today and Gloucester is still a working fishing village, not a replica of something from the past. While Birdseye’s methods are still in use, we were curious to see the inner workings of the seafood industry today. First stop was Steve Connolly Seafood where we met up with foreman Romeo Solviletti. It’s a busy place, where fish was being gutted and filleted and lobsters cooked in huge pots, before being sent off to grateful diners – from Los Angeles to Hong Kong. Soviletti showed us a 14-pound lobster that he said was more than 100 years old. It looked like it belonged on the Seafood counter at Harrod’s, but Solviletti told us what happens to a lot of these monsters: "At Christmas, people come in and buy the biggest lobster they can get and set it free in the harbour. It’s a tradition for some people, and to be honest, you’re better off eating a smaller, younger lobster anyhow." Our mouths were watering by this time, but we wanted to do a little more exploring.
So we went to Joey’s place. One of Gloucester’s biggest boosters, Joey Ciaramitaro has run the Good Morning Gloucester blog for years, and has built the Web’s largest collection of mutant lobster photos, one blue lobster pic at a time. If you want to tap into what’s happening around town, you’ll find no better place. And if you want fresh lobster, straight off the boat, head to Joey’s dock and he’ll weigh it in for you with a huge smile. Extra bonus? Joey’s unvarnished opinions on the best seafood restaurants this side of Boston. Follow his advice and you won’t go wrong. His tip on lobster rolls: "Never, never put
for the rest of the story follow the link-
As you can probably guess she didn’t wrack her brain trying to figure out new and exciting ways to fuck up reinvent a classic.
Ritz Crackers Crumbled Up, Cream, Buttah and Lobster
No need to out think it
You know, lobster is cheaper than chicken. It’s cheaper than submarine sandwiches. It’s cheaper than hamburgers at most places nowadays.
Go to your local joint and pick up some. I brought home 6 lbs of lobster and it could have fed 4 heavy eaters easily.
I wanted to share my lobster rolls with you!
You are soooo correct about it being simple! This is exactly the way your mrs does it and the only way!
They were delish!
I wanted to add it to your gmg site – but don’t know how- so you can if you like!
It is now a yearly tradition to head off to Maine for our family vacation. It is an ideal vacation spot for the kiddies; short trip and you feel like you are worlds away. Last year I reviewed 5 Lobster Rolls on a 5 day trip to Portland & Boothbay Harbor. This year we went to a less commercial area called Phippsburg. This area has 2 beaches that are in the same league as Good Harbor – Popham Beach And Reid State Park. My lobster intake on this trip disappointed my friends, only 3 rolls and a single 2 and 1/2 Pounder in 7 days. While disappointed with the numbers, I did experience 2 of the best rolls that stray a little bit from the Buttered Bun+Mayo+Lobster formula that is pounded into people’s head from this blog. Here is a round up:
5 Islands Lobster Co. – Georgetown This place is a close drive from Reid State Park in Georgetown. It is the quintessential Maine lobster shack that stands in front of a majestic coastal island setting. The lobster roll was no joke either. It was the first of two rolls that had no Mayo. It did have lettuce, which caused it to lose a few points, but the amount and freshness of the lobster was purely amazing. RATING: Rip that Lettuce off and give me a little bit of Mayo and you have one of the best rolls on the planet!
Check out their secret to their Lobster. Straight from the fisherman to tanks with no filters.
I drove by this place last year and thought wow this place jut got lucky on location. You can’t avoid seeing Red’s Eats and the line if you are heading towards Boothbay. I took the trip this year and this place is indeed the real deal. They stuff a full pound of lobster in every roll. This is at a comparable price to other places advertising a full 1/4 lb of frozen lobster! The best tasting lobster I have ever tasted. This again strays a bit from the formula; No Mayo and they give you some melted butter. I had overflow in my roll that was a full lobster tail. Everything ordered was awesome here. The lines are crazy here and they are brilliant for having only one cashier! RATING: This is a must visit for any Lobster Roll enthusiast. Everything about this roll rocks!
3rd Roll – Undisclosed Location
The third roll I tasted proves that even places in Maine try to stray away from the formula. I won’t mention the place, but celery and globs of mayo have no place on a Lobster Roll. RATING – When the chips on the plate are the highlight of a Lobster Roll you should probably concentrate on perfecting your Tuna or Chicken Salad!
The Maine Maritime Museum in Bath is really a great place for all ages. We spent a whole morning there. They have a whole exhibit on the Lobster industry and it’s great.
Lears Old Fashioned Ice Cream in Wiscasset has real Lobster Ice Cream. 2 Lobsters in every 10 pints or so. It’s worth a try, but I don’t think you it will be coming to a freezer near you anytime soon.
Thanks for reading – Patrick Ryan
You may remember a few weeks back these very esteemed food writers out in California tried to tackle the Lobster Roll. Responding to one or two of our problems out of six about the horrible mistreatment of their lobster rolls, they try to defend the undefendable. I think the Dali Lama himself would consider this cruel and unusual treatment to one of the most sacred of all dishes- the Lobster Roll.
Now they come back out and try to defend this shamockery of a Lobster Roll here-
HOMEMADE HOT LOBSTER ROLL Homemade Hot Celery With a Hint of Frozen Lobster If You Can’t Get Live Ones Recipe
IMAGE REMOVED AT REQUEST OF THE BROADS IN CALIFORNIA
***Please do not mistake the image above with anything served out here on the East Coast or for anything we would ever endorse***
Check out their recipe at http://chezus.com/ if you haven’t read the funny pages yet today and need a good laugh here- http://chezus.com/2011/08/15/homemade-hot-lobster-roll/
Joey’s response which I figure has a 20% chance of being published on their blog-
God have mercy on your soul.
strike one- frozen lobster meat
strike two- lemon? who needs to mask the taste of the most succulent meat on earth with lemon?
strike three- the golden rule. nothing green should ever touch your lobster roll
strike four- onions, really?
strike five- when you have more celery than lobster meat you know you’ve got a problem
I understand how you are trying to differentiate your lobster roll recipe from others but really the beauty of the lobster roll is it’s purity and simplicity.
Can’t you broads out in California stick to getting all crazy with tofu or sumthin more west coastie?
You’re gonna go and give our lobsters a bad name. Oy!
or at least rename the title to Homemade Hot Celery With a Hint of Frozen Lobster If You Can’t Get Live Ones Recipe
Have a great day and try not to be late for yoga.
It all started out innocently enough. It seemed reasonable when you quickly scanned over Granny’s ingredient list and hey, I can even let a lobster roll that has celery in it ride without calling them out but there it was, looming. The devil in the details-
4 1¼-pound lobsters, steamed
1 c. mayonnaise
½ c. pickles, diced small
½ c. celery, diced small
2 tbsp. lemon juice
2 tsp. celery salt
2 tbsp. kosher salt
2 tsp. white pepper
6 tbsp. butter
8 hot dog buns
She was doing so well.
- regular hot dog rolls- check
- butter- check
- mayo- check
But then the train veers off the tracks
Celery, lemon both no-nos, but the issue which is unforgivable here is glaring- the addition of goddamn pickles to a lobster roll.
Once again I will refer to a simply acronym which tells it all- KISS
Keep It Simple Stupid
There is no need to get all crazy just to be different. You can understand how some bananahead out in California could make this kind of mistake. But someone from the Northeast?
At least it’s not as bad as last week’s debacle from the broads in California who tried to pass off a lobster roll using frozen lobster meat, celery, onions, lemon and jalefuckingpenos.
Or Bucky From Ohio who details a lobster roll made on a French baguette.
Granny must think she has Tiger Blood ala Charlie Sheen if she thinks sneaking such ridiculous ingredients like pickles into a lobster roll is gonna go unnoticed.
Not Here- Not Now Granny. It’s Lobster Roll Eatin’ Season and We Ain’t Gonna Let You Lead These Poor Unsuspecting Folks Down A Lobster Roll Road Paved With Pickles Of All Things!