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.
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