Category Archives: Lobster Roll

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.

Next Friday’s (6/13) Concert Cruise featuring The Toasters with a special reunion of local favorites Mile 21 aboard Gloucester’s very own cruise ship, Beauport Princess is likely to sell out too.

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:

 

Gloucester’s New Cruise Ship Gets a New Website

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:

BPScreenshot

BPScreenshotPHONE

 

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!

GREAT NEWS via Frankie from Captain Joes: The Lobster Pool Opens for the Season Tonight!!!

Lobster Pool Restaurant Rockport Cape Ann sunset ©Kim Smith 2012Sunset from the Lobster Pool

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.

Lobster Pool Restaurant Rockport Cape Ann ©Kim Smith 2012Click images to view larger

They Came, They Clawed, They Fricked It Up!

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-

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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)

INGREDIENTS

  • Salt
  • 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!” 

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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-

Bad-

How to F^@K Up a Lobster Roll

Good-

Ingredients For The Worlds Greatest Lobster Roll

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-

    Rating and Ranting- The Lobster Rolls From Tasting Table’s Lobster Roll Rumble

    A Preemptive Lobster Roll Refresher Course Before Anyone Gets All Crazy

    Bastardized Lobster Roll on Tap Today At Gloucester Gourmet

    What Is Wrong With People???? Another Lobster Roll Disaster From Some Broads In California

  • Lobster Meat Debate- Tail, Knuckle, Claw. What Ya Got?

    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.

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    Which leads me to the lobster roll produced by Luke’s Lobster in New Yawk City.

    Photos from http://newyork.seriouseats.com

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    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-

    Rating and Ranting- The Lobster Rolls From Tasting Table’s Lobster Roll Rumble

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    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/

    Waterbar (San Francisco, CA) Rating 8.9

    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?

    DEDUCTION!!!!


    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.


    Lobster Roll Restaurant, a.k.a. "LUNCH" (Amagansett, NY) Rating 5.4

    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).


    Little Market American Brasserie (Chicago, IL) Rating 2.6

    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” -

    What Is Wrong With People???? Another Lobster Roll Disaster From Some 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

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    Brilliant, Stunning in it’s simplicity, congratulations Clam Shack In Portland Maine!

    Check Out New York Serious Eats For The Entire Article and Pictures Here

    Bastardized Lobster Roll on Tap Today At Gloucester Gourmet

    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. 

    www.GloucesterGourmet.com ?  Uhm you may want to rethink the title of your new blog to www.GloucesterNoYouGourmet-not.com

    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-

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    photo from www.gloucetergourmet.com a demonstration on how to mess up a really good thing

    Tuesday, June 26, 2012

    Lobster Salad Sandwich on Anadama Bread with Garden Red Leaf Lettuce

    her ingredients-

    Lobster Salad Recipe
    Fresh Lobster Meat slightly chopped
    Freshly chopped celery  FAIL
    Cains Mayonnaise
    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

     

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    Go get one and tell ‘em Joey sent ya.

    Surfside Subs Doing The Lobster Roll the Right Way

    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-

    @Joey_C Here’s the Surfside lobster roll. Made with avocado and served on focaccia. Kidding! pic.twitter.com/zH9iiODq

    Surfside Subs gets my lobster roll seal of approval.

    Surfside Subs
    147 Thatcher Rd
    Long Beach, Gloucester, MA  01930
    (978) 281-1700

    Surfside subs website here

    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.

    Thanks-    Linn

    When You’re in Boston, Hit the Seafood Trail

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    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-

    When You’re in Boston, Hit the Seafood Trail

    The Mrs Knows What’s Up When It Comes To Lobster Pie

    If you feel that we deserve your vote you can vote daily through the 9th at the badge below-

    Lobster Pie-

    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.

    Maine Vacation Lobster Roll Roundup – Two of the Best Rolls Ever!

    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.

    Reds Eats – Wiscasset 

    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!

    There are a couple of other places and thing you have to try if you are ever in this part of Maine:

    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

    The Broads Out In California Try To Defend The Undefendable

    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. Smile

    Grandma Ethel Needs To Put Down the Crack Pipe

    image

    Grandma Ethel’s Lobster Rolls Rock

    A Recipe from Island Creek Oyster Bar

    lobster roll!

    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-

    PICKLES!!!!!!

    Ingredients
    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.

    Unforgivable.

    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?

    For shame!

    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!

    Here’s how to do it Grannycakes

    What Is Wrong With People???? Another Lobster Roll Disaster From Some Broads In California

    My buddy Heather Atwood forwarded me this shamockery of a lobster roll recipe.

    I honestly don’t know where to begin in a critique.  I could probably do a whole ‘nother blog in addition to GMG with all these recipe’s from people who don’t know how to let perfection alone.

    First the a small preview of the mess that  DENISE WOODWARD & LAUDALINO FERREIRA from EAT Boutique display as their lobster roll- (for the full sized picture I suggest you go to their other than the horrible lobster roll post, excellent food blog)-EAT BOUTIQUE!

    Now just from the tiny sample of a picture above at EAT BOUTIQUE! you can imagine how any self respecting lobster roll lover would cringe when you see a lobster roll that has more green visible than lobster parts.

    Any of you that have been with the blog from the beginning know how I feel about anything green touching a lobster roll.

    A quote from my original post from July 3, 2008 as a refresher-

    What I found was shocking and disturbing. It seems these mooks up in Maine have found a way to fuck up ruin a perfectly good lobster roll. Listen to me, under no circumstances should the words lettuce, paprika, French baguette, or celery enter the equation when speaking about lobster roll preparation.

    So back to the mess in California and the EAT BOUTIQUE! version of a lobster roll.

    This quote near the end of her blog post really gives you an idea of how unqualified they are to be writing about lobster rolls-

    I like to use a live lobster, but have used frozen lobster tails, when I am in a pinch; both types are as equally delicious.

    Really now????   You’re gonna go and say that frozen lobster tails are in any way shape or form equally as delicious as fresh shucked meat?  Oh No You Diin’t

    oh-no-you-didnt

    If stating that frozen lobster tails are just as delicious as fresh shucked lobster meat for your lobster rolls wasn’t enough wait ‘til you see what they use for ingredients-

    There isn’t just one strike on their ingredient list, there are five, count ‘em five!

    Among the list of ingredients on the Mrs Joey C lobster roll banned ingredients list which the author uses-

    • 1 – 1-1/2 pound live lobster (a frozen tail works as well)
    • 1 lemon, cut into quarters
    • 1 tablespoon salt
    • 1 jalapeno, seeds removed, minced
    • 1 celery stalk, minced
    • 3 green onions, minced
    • 1/8 cup mayo
    • 1/4 fresh lemon, juiced
    • Salt for sprinkling
    • 4 hot dog buns
    • Butter

    If you didn’t already know, the highlighted ingredients in her list are all no-nos.

    I understand that some strange folk like celery (for the crunch), but jalefuckingpenos?  Jalepenos????  This just strikes me as another food writer’s attempt to differentiate their dish, but what they obviously don’t get is that the beauty of the classic lobster roll is it’s simplicity.

    I guess you have to give these poor misguided women a pass with them living in California and all with all those other fruitcakes. 

    They  do some things right, like buttering the hot dog rolls and grilling them so they get a 2 on a scale from 1-10.

    To do the right job refer to this original post from The Mrs’ recipe-

    For the proper way to prepare a lobster roll see this post-

    Lobster Roll Ingredients

    Worls Greatest Lobster Roll

    Has to be Cains mayo, and hot dog rolls so you can grill them to a golden brown with the salted butter.

    Notice there is no lettuce, paprika, celery or any other filler. If anything else appears in your lobster roll, you have an inferior lobster roll.

    steam the lobsters and shuck the meat

    tear the meat into 1/2 inch chunks or so and mix with cains mayo

    refrigerate

    once lobster and mayo is chilled, butter each side of cheap hot dog rolls (the kind you tear apart)

    you do not want to use any goddamn baguette or crusty overpowering roll

    you want white bread tear apart soft hot dog rolls

    once you butter the sides of the hot dog rolls with SALTED butter you pan brown the roll so its warm and golden brown

    just barely browned but the roll should still be very soft

    then load up your cool lobster/mayo filling into the warm soft buttery roll and you have yourself the perfect lobster roll

    note- NO  LETTUCE- NO  CELERY-NO  PAPRIKA- NO FANCY CRUSTY FRENCH ROLL

    FOB Kevin Henry Has Been Taking Lessons

     

    Joey, I’m not a food photographer, but I had to shoot the lobsta’ roll(s) Vanessa & I made yesterday !

    Best,
    Kevin

     

    kevhenrylobroll

    Looks like someone has been taking lessons from The Mrs on how to prepare the perfect lobster roll. Smile

    • The right type of roll- CHECK
    • No Celery, Lettuce or Paprika- CHECK
    • Light Mayo- CHECK

    For the original post click da link-

    How to F^@K Up a Lobster Roll -For The New Readers

    North Shore Revealed – Day at the Beach in Ipswich

    I remember going to Hawaii and loving the guide books called Maui Revealed. They were written by locals and the folks burnt a lot of bridges with the locals and revealed insider tips. Here is my quick and dirty insider tips guide for a day trip to the beach in Ipswich. I know many of you have the Gloucester beach sticker, but it’s always great to check out other North Shore treasures.

    Here is the play if you are going to come up from Boston or from anywhere on the North Shore and hit Ipswich.

    Cranes BeachOn weekends head over early. Get there between 9:30

    and 10am to get in the first 5 to 10 parking rows and avoid a crazy traffic backup. Stay to the far right and head towards the sand bar. The tides are key at Cranes. The water will seem cold right at the life guard stations, but immediately take a hike to the sand bars on the right and enjoy the quieter setting. For a real treat hike around the beach to the backside of Cranes. I usually head out before the large crowds arrive. On your way out, if you have never been to the estate it is worth a walk around.  Another insider tip is to take the cheaper option and head to the beach during the week for a late afternoon swim and dinner. The weather and water are perfect, especially for the pale nation. You can even get the pizza joint, Theo’s to deliver to Cranes. I am fortunate to have The Trustees sticker, which is a great deal.

    Ipswich ClambakeAfter you are done at the beach head over to Ipswich Clambake on 196 High Street (take a right off of 133 in Ipswich). It is a great fish market and place for all things seafood. The chowder is excellent and I think they have the best lobster roll on the North Shore. In all honesty I really have yet to test the other places (The Lobster Roll Call coming soon!). Simple, buttered bun and lots of very fresh Lobster.  I can’t say enough about them and the place is sparkling clean.

    As you can see my Molly loves the chowder. The biggest honor a restaurant can get from my 2 year old is if she finishes their soup, drinks it and then tries to pour it over her head. 

    White’s Farm – Keep heading away from Ipswich on High Street (rt 133) and you hit White’s. White’s is in the top 5 local homemade ice cream joints. Every flavor rocks and the kids can take their ice cream cone and drop it in a real sand box! The play here is to go Kiddie size even for the grown ups.

    Ipswich Role Call: Too many great spots to name, but here are a few of the top spots:

    Down River Ice Cream – Another great homemade Ice Cream place right past Cranes turn on 133.
    Russel Orchard – An Ipswich institution and a great place to stop after Cranes.
    The Clam Box – My personal favorite for fried seafood, but get there early or call for take out (insider tip)
    Stone Soup – One of the top breakfast places and every dinner on their menu is great. Get the breakfast sandwich on fresh italian bread!
    Riverview Pizza – One of my top ten places for pizza on the North Shore.
    Choate Pub – Great local bar & great burgers!
    1640 Hart House – The tavern here is a great play.
    Orange Julius – Yes there is an Orange Julius at the Dairy Queen. Hello 1985 at the mall!
    East End Bagels – Across the street from Orange Julius is Mitchell st. and they are down that road and a commenter below and New Yorker validates they have great bagels. I have to check them out!

    Thanks for reading,
    Patrick

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