Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it just
dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
Sounds as though it could be pretty dry unless it is done right.

Thanks for any info.
Nancree

--Whoa! Not just 'lobster meat on a bun".

First you have to have the right kind of bun - down East Maine or N.B.
comes split in the middle -- all the more room to put the lobster in. Mix
the lobster with mayonnaise (I like Hellmans). No lettuce necessary, but if
you like lettuce it's not a big deal- then a little bit of celery and red
onion.
It really depends who you talk to. Some of my friends like it without the
addition of 'filling' e.g. celery/onion.

Personally, I like the addition of celery & onion - I just add more lobster.

Elaine


"Nancree" > wrote in message
...
> Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
just
> dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
> Sounds as though it could be pretty dry unless it is done right.
>
> Thanks for any info.
> Nancree

Nancree wrote:

> Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
just
> dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
> Sounds as though it could be pretty dry unless it is done right.
>
> Thanks for any info.
> Nancree

if i'm not mistaken, they are sushi.

Nancree wrote:

> Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
just
> dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
> Sounds as though it could be pretty dry unless it is done right.
>
> Thanks for any info.
> Nancree

if i'm not mistaken, they are sushi.

Nancree wrote:
> Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it just
> dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
> Sounds as though it could be pretty dry unless it is done right.
>
> Thanks for any info.
> Nancree

At most restaurants in Maine a lobster roll is knuckle and claw lobster
meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
and a wee bit of iceburg lettuce.

Some places upgrade the roll and lettuce, but those that try to fancy up
the lobster mixture are none too popular with the locals.

Jessica

Nancree wrote:
> Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it just
> dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
> Sounds as though it could be pretty dry unless it is done right.
>
> Thanks for any info.
> Nancree

At most restaurants in Maine a lobster roll is knuckle and claw lobster
meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
and a wee bit of iceburg lettuce.

Some places upgrade the roll and lettuce, but those that try to fancy up
the lobster mixture are none too popular with the locals.

Jessica

A.C. wrote:

> Nancree wrote:
>
>
>>Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
>
> just
>
>>dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
>>Sounds as though it could be pretty dry unless it is done right.
>>
>>Thanks for any info.
>>Nancree
>
>
> if i'm not mistaken, they are sushi.
>
>

There are more different recipes for lobster rolls then you can shake
a stick at. *But*, sushi they are not. The lobster needs to be cooked.

Some have mayo, some don't. Personal preference I guess.

There are "no rules in a knive fight Butch". ;-) Do 'em how ever you
like 'em but please cook and chill the lobster first.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

A.C. wrote:

> Nancree wrote:
>
>
>>Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
>
> just
>
>>dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
>>Sounds as though it could be pretty dry unless it is done right.
>>
>>Thanks for any info.
>>Nancree
>
>
> if i'm not mistaken, they are sushi.
>
>

There are more different recipes for lobster rolls then you can shake
a stick at. *But*, sushi they are not. The lobster needs to be cooked.

Some have mayo, some don't. Personal preference I guess.

There are "no rules in a knive fight Butch". ;-) Do 'em how ever you
like 'em but please cook and chill the lobster first.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

"Nancree" > wrote in message
...
> Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
> just
> dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
> Sounds as though it could be pretty dry unless it is done right.
>
> Thanks for any info.
> Nancree

Warm lobster rolls are a lobster tail drenched in butter and served on a
round roll that's grilled with butter. A cold lobster roll is more like a
salad, with lobster meat mixed with celery and mayo, served on a New England
hot dog bun.

Jack Homard

"Nancree" > wrote in message
...
> Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
> just
> dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
> Sounds as though it could be pretty dry unless it is done right.
>
> Thanks for any info.
> Nancree

Warm lobster rolls are a lobster tail drenched in butter and served on a
round roll that's grilled with butter. A cold lobster roll is more like a
salad, with lobster meat mixed with celery and mayo, served on a New England
hot dog bun.

Jack Homard

On Fri, 24 Sep 2004 23:27:03 GMT, "Jack Schidt®"
> wrote:

>
>"Nancree" > wrote in message
...
>> Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
>> just
>> dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
>> Sounds as though it could be pretty dry unless it is done right.
>>
>> Thanks for any info.
>> Nancree
>
>Warm lobster rolls are a lobster tail drenched in butter and served on a
>round roll that's grilled with butter. A cold lobster roll is more like a
>salad, with lobster meat mixed with celery and mayo, served on a New England
>hot dog bun.
>
>Jack Homard
>
I've never had a warm lobster roll, but the cold lobster salad rolls
are a New England institution. Believe it or not, McDonalds offers
them as a summer special most years. Trust me, though - they're
nothing like the "real thing".

Best one I ever had was at a seaside place up in Lincoln, Maine.

Kimba

--

"It's a god-eat-god world."

-- (Terry Pratchett, Small Gods

A.C. wrote:
> Nancree wrote:
>
>
>>Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
>
> just
>
>>dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
>>Sounds as though it could be pretty dry unless it is done right.
>>
>>Thanks for any info.
>>Nancree
>
>
> if i'm not mistaken, they are sushi.
>
>

No way is a lobster roll sushi.

Lobster Rolls are popular in Maine and must be on a hot dog
roll that is cut on the top not on the side.

New England Lobster Rolls

4 cups lobster meat
1 tbsp celery -- finely chopped
1/4 cup finely minced onion or green onion
1/2 cup mayonnaise
1 tbsp lemon juice
dash of hot sauce
butter -- at room temperature
4 hot dog or lobster rolls

Chop lobster into 1/2" pieces, and transfer to a large bowl. Add
celery, onion, mayonnaise, lemon juice, hot sauce and salt and pepper
and combine lightly with the lobster; set aside. Preheat the broiler.
Butter the insides of the rolls and place on a shallow pan, buttered
side up. Broil about 6" from the heat until the rolls are golden and
crispy, about 3 minutes. Fill with the lobster salad and serve immediately.

previously in rfc, Rusty > wrote:

>
>
> A.C. wrote:
>> Nancree wrote:
>>
>>
>>>Are "lobster rolls" just lobster meat on a bun? What kind of bun?
>>>Is it
>>
>> just
>>
>>>dry lobster (no mayo), or a special dressing? Lettuce? Any
>>>additions? Sounds as though it could be pretty dry unless it is done
>>>right.
>>>
>>>Thanks for any info.
>>>Nancree
>>
>>
>> if i'm not mistaken, they are sushi.
>>
>>
>
> No way is a lobster roll sushi.
>
> Lobster Rolls are popular in Maine and must be on a hot dog
> roll that is cut on the top not on the side.


This is true, but...

You can also find Lobster Roll on some sushi menus!

-Claudia

Kimba wrote:
> On Fri, 24 Sep 2004 23:27:03 GMT, "Jack Schidt®"
> > wrote:
>
>
>>"Nancree" > wrote in message
...
>>
>>>Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it
>>>just
>>>dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
>>>Sounds as though it could be pretty dry unless it is done right.
>>>
>>>Thanks for any info.
>>>Nancree
>>
>>Warm lobster rolls are a lobster tail drenched in butter and served on a
>>round roll that's grilled with butter. A cold lobster roll is more like a
>>salad, with lobster meat mixed with celery and mayo, served on a New England
>>hot dog bun.
>>
>>Jack Homard
>>
>
> I've never had a warm lobster roll, but the cold lobster salad rolls
> are a New England institution. Believe it or not, McDonalds offers
> them as a summer special most years. Trust me, though - they're
> nothing like the "real thing".
>
> Best one I ever had was at a seaside place up in Lincoln, Maine.

Are you sure? Lincoln is inland as is only known for it's very smelly
papermill. THere is a place about 10 miles outside of Lincoln that
makes a darned good lobster roll, it's a foot long and about $14, a meal
in itself.

Jessica
>
> Kimba
>
> --
>
> "It's a god-eat-god world."
>
> -- (Terry Pratchett, Small Gods

CJB wrote:

>>
>>Lobster Rolls are popular in Maine and must be on a hot dog
>>roll that is cut on the top not on the side.
>
>
>
> This is true, but...
>
> You can also find Lobster Roll on some sushi menus!
>
> -Claudia

You're kidding right? Some people actually eat raw lobster?

--
Steve <shudder>

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

On 2004-09-25, Steve Calvin > wrote:

> You're kidding right? Some people actually eat raw lobster?

Sushi doesn't mean uncooked.

nb

Steve Calvin wrote:

> CJB wrote:
>
>>>
>>> Lobster Rolls are popular in Maine and must be on a hot dog
>>> roll that is cut on the top not on the side.
>>
>>
>>
>>
>> This is true, but...
>>
>> You can also find Lobster Roll on some sushi menus!
>>
>> -Claudia
>
>
> You're kidding right? Some people actually eat raw lobster?
>
Some people do. I've never had it but it's a pretty interesting
presentation. The tail is sliced and served as sashimi, the claws and
knuckles made into maki rolls or sushi, the rest is made into a soup and
served last. Not my thang, but that's how I've witnessed it.

Jessica

On 2004-09-24, Jessica V. > wrote:
>
> At most restaurants in Maine a lobster roll is knuckle and claw lobster
> meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
> and a wee bit of iceburg lettuce.

Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta eat
an awful lot of lobster meat to become so jaded you'd eat cold lobster on a
piece of bread. A Craby Patty, maybe. Lobster? Barbarians!

nb

On 2004-09-24, Jessica V. > wrote:
>
> At most restaurants in Maine a lobster roll is knuckle and claw lobster
> meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
> and a wee bit of iceburg lettuce.

Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta eat
an awful lot of lobster meat to become so jaded you'd eat cold lobster on a
piece of bread. A Craby Patty, maybe. Lobster? Barbarians!

nb

Nancree wrote:
>
> Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it just
> dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
> Sounds as though it could be pretty dry unless it is done right.
>
> Thanks for any info.
> Nancree



It depends on the location and the restuarant.
Lobster rolls can be anything from lobster chunks
with melted butter to lobster salad--with a small
amt. of celery and mayo and sometimes even chopped
olives (not often!) Lettuce is a variable. A bit
of lemon juice is not unheard of. Regardless of
the filling, lobster rolls usually use lightly
toasted hot dog rolls as the bread in N.E.
Heaven on a bun!

gloria p

notbob wrote:

> On 2004-09-25, Steve Calvin > wrote:
>
>
>>You're kidding right? Some people actually eat raw lobster?
>
>
> Sushi doesn't mean uncooked.
>
> nb

Good point, but that's how I think of it.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

notbob wrote:
>
> On 2004-09-24, Jessica V. > wrote:
> >
> > At most restaurants in Maine a lobster roll is knuckle and claw lobster
> > meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
> > and a wee bit of iceburg lettuce.
>
> Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta eat
> an awful lot of lobster meat to become so jaded you'd eat cold lobster on a
> piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
>
> nb



Don't knock it till you've tried it.

gloria p

Puester wrote:
> notbob wrote:
>
>>On 2004-09-24, Jessica V. > wrote:
>>
>>>At most restaurants in Maine a lobster roll is knuckle and claw lobster
>>>meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
>>>and a wee bit of iceburg lettuce.
>>
>>Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta eat
>>an awful lot of lobster meat to become so jaded you'd eat cold lobster on a
>>piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
>>
>>nb
>
> Don't knock it till you've tried it.
>
> gloria p

Well, I've had the lobster rolls as described but there's no way on
this earth that I'm gonna eat raw lobster as nb said is served. I'd
never be able to get it into my mouth. But, to each their own I guess.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

In article >,
Steve Calvin > wrote:

> Puester wrote:
> > notbob wrote:
> >
> >>On 2004-09-24, Jessica V. > wrote:
> >>
> >>>At most restaurants in Maine a lobster roll is knuckle and claw lobster
> >>>meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
> >>>and a wee bit of iceburg lettuce.
> >>
> >>Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta eat
> >>an awful lot of lobster meat to become so jaded you'd eat cold lobster on a
> >>piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
> >>
> >>nb
> >
> > Don't knock it till you've tried it.
> >
> > gloria p
>
> Well, I've had the lobster rolls as described but there's no way on
> this earth that I'm gonna eat raw lobster as nb said is served. I'd
> never be able to get it into my mouth. But, to each their own I guess.

??? How do you infer that nb meant uncooked lobster? That's not how
I read him, nor what I have ever found anywhere on offer anywhere in
New England (or elsewhere for that matter). He said "cold" -- which
is to say that lobster rolls are _not_ made with lobster meat that is
right out of the boiling pot, but rather from meat that's been chilled
after cooking.

Actually, I _don't_ much care for the hot-dog bun thingy, and would
be interested in a warm lobster salad variant, which is _not_ the
traditional New England lobster roll, served on interesting bread.

Steve Calvin wrote:
>
> there's no way on
> this earth that I'm gonna eat raw lobster as nb said is served.
> I'd never be able to get it into my mouth. But, to each their own > I guess.
>
> --
> Steve
>


Oh,I agree wholeheartedly about that. More than 20 years ago I ate
sushi/sashimi for nearly a week in L.A. before it occurred to me,
"Holy cripes, I've been eating raw seafood. What was I thinking?"

This battle has been waged here before, but I haven't been convinced
that raw <anything> from the ocean is safe from a variety of nasties.


gloria p

"Jack Schidt®" > wrote in
:

> A cold lobster roll is more like a salad, with lobster meat mixed with
> celery and mayo, served on a New England hot dog bun.

The important thing being *New England* hot dog bun. Not the crust-swathed
things found in the rest of the US, but the soft-sided ones found only in
New England. I keep hoping someone from a New England bakery will take the
creation to the rest of the nation. As a college student in Cambridge
decades ago I loved getting my daily hot dog for lunch at a push cart
outside my dorm. The bun really makes the difference.

"notbob" > wrote in message
news:fe45d.360724$8_6.38460@attbi_s04...
> On 2004-09-24, Jessica V. > wrote:
>>
>> At most restaurants in Maine a lobster roll is knuckle and claw lobster
>> meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
>> and a wee bit of iceburg lettuce.
>
> Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta
> eat
> an awful lot of lobster meat to become so jaded you'd eat cold lobster on
> a
> piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
>
> nb

It's not as awkward as you think, nb. A, good lobster is plentiful around
here, so it's not some rare delicacy, and B, the NE hotdog bun is a step up
from the normal squishy bun. Oh, and C, together, they make for a fantastic
treat. Yeah, if the lobster boat showed up once a year and we all received
one lobster each for some 20 bucks a pound, I'd probably say same. But
tain't so round here.

The same hot dog bun is used to make clam rolls, using fried clams, either
strips (cheaper) or whole clams (the real deal).

Jack Abbots

"notbob" > wrote in message
news:fe45d.360724$8_6.38460@attbi_s04...
> On 2004-09-24, Jessica V. > wrote:
>>
>> At most restaurants in Maine a lobster roll is knuckle and claw lobster
>> meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
>> and a wee bit of iceburg lettuce.
>
> Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta
> eat
> an awful lot of lobster meat to become so jaded you'd eat cold lobster on
> a
> piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
>
> nb

It's not as awkward as you think, nb. A, good lobster is plentiful around
here, so it's not some rare delicacy, and B, the NE hotdog bun is a step up
from the normal squishy bun. Oh, and C, together, they make for a fantastic
treat. Yeah, if the lobster boat showed up once a year and we all received
one lobster each for some 20 bucks a pound, I'd probably say same. But
tain't so round here.

The same hot dog bun is used to make clam rolls, using fried clams, either
strips (cheaper) or whole clams (the real deal).

Jack Abbots

"Jack Schidt®" writes:
>
>"notbob" wrote:
>>Jessica V. wrote:
>>>
>>> At most restaurants in Maine a lobster roll is knuckle and claw lobster
>>> meat mixed with a tiny amount of mayo, served on a toasted hot dog roll
>>> and a wee bit of iceburg lettuce.
>>
>> Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta
>> eat
>> an awful lot of lobster meat to become so jaded you'd eat cold lobster on
>> a
>> piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
>>
>> nb
>
>It's not as awkward as you think, nb. A, good lobster is plentiful around
>here, so it's not some rare delicacy, and B, the NE hotdog bun is a step up
>from the normal squishy bun. Oh, and C, together, they make for a fantastic
>treat. Yeah, if the lobster boat showed up once a year and we all received
>one lobster each for some 20 bucks a pound, I'd probably say same. But
>tain't so round here.
>
>The same hot dog bun is used to make clam rolls, using fried clams, either
>strips (cheaper) or whole clams (the real deal).
>
>Jack Abbots

On Lung Guyland live lobster costs less than rib steak. Five 1 1/2lb lobsters
cost $25. Clams are well, free for the taking... but even purchased they are
not very expensive, same with mussels, and most any locally caught seafood. I
think Fluke are running now, put a couple-three of those doormats in yer
freezer and you're set for winter. Hmm, lobster, clams, mussels, fluke... I'm
salivating for a bouillabaisse, white of course... with a big pitcher mar2nis.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Michael Siemon wrote:


>
> ??? How do you infer that nb meant uncooked lobster? That's not how
> I read him, nor what I have ever found anywhere on offer anywhere in
> New England (or elsewhere for that matter). He said "cold" -- which
> is to say that lobster rolls are _not_ made with lobster meat that is
> right out of the boiling pot, but rather from meat that's been chilled
> after cooking.
>
> Actually, I _don't_ much care for the hot-dog bun thingy, and would
> be interested in a warm lobster salad variant, which is _not_ the
> traditional New England lobster roll, served on interesting bread.

I probably read wrong. Wouldn't be the first time. ;-) If I
mis-stated nb I apologize.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Michael Siemon wrote:


>
> ??? How do you infer that nb meant uncooked lobster? That's not how
> I read him, nor what I have ever found anywhere on offer anywhere in
> New England (or elsewhere for that matter). He said "cold" -- which
> is to say that lobster rolls are _not_ made with lobster meat that is
> right out of the boiling pot, but rather from meat that's been chilled
> after cooking.
>
> Actually, I _don't_ much care for the hot-dog bun thingy, and would
> be interested in a warm lobster salad variant, which is _not_ the
> traditional New England lobster roll, served on interesting bread.

I probably read wrong. Wouldn't be the first time. ;-) If I
mis-stated nb I apologize.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

"PENMART01" > wrote in message
...
> "Jack Schidt®" writes:
> >
> >"notbob" wrote:
> >>Jessica V. wrote:
> >>>
> >>> At most restaurants in Maine a lobster roll is knuckle and claw
lobster
> >>> meat mixed with a tiny amount of mayo, served on a toasted hot dog
roll
> >>> and a wee bit of iceburg lettuce.
> >>
> >> Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta
> >> eat
> >> an awful lot of lobster meat to become so jaded you'd eat cold lobster
on
> >> a
> >> piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
> >>
> >> nb
> >
> >It's not as awkward as you think, nb. A, good lobster is plentiful
around
> >here, so it's not some rare delicacy, and B, the NE hotdog bun is a step
up
> >from the normal squishy bun. Oh, and C, together, they make for a
fantastic
> >treat. Yeah, if the lobster boat showed up once a year and we all
received
> >one lobster each for some 20 bucks a pound, I'd probably say same. But
> >tain't so round here.
> >
> >The same hot dog bun is used to make clam rolls, using fried clams,
either
> >strips (cheaper) or whole clams (the real deal).
> >
> >Jack Abbots
>
> On Lung Guyland live lobster costs less than rib steak. Five 1 1/2lb
lobsters
> cost $25. Clams are well, free for the taking... but even purchased they
are
> not very expensive, same with mussels, and most any locally caught
seafood. I
> think Fluke are running now, put a couple-three of those doormats in yer
> freezer and you're set for winter. Hmm, lobster, clams, mussels, fluke...
I'm
> salivating for a bouillabaisse, white of course... with a big pitcher
mar2nis.
>

White Bouillabaisse? I've never had white, only red. What's in the white?
Wait, I'm coming over to join ya when you make it, but I'll bring my own
beer. LOL

kili

"PENMART01" > wrote in message
...
> "Jack Schidt®" writes:
> >
> >"notbob" wrote:
> >>Jessica V. wrote:
> >>>
> >>> At most restaurants in Maine a lobster roll is knuckle and claw
lobster
> >>> meat mixed with a tiny amount of mayo, served on a toasted hot dog
roll
> >>> and a wee bit of iceburg lettuce.
> >>
> >> Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta
> >> eat
> >> an awful lot of lobster meat to become so jaded you'd eat cold lobster
on
> >> a
> >> piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
> >>
> >> nb
> >
> >It's not as awkward as you think, nb. A, good lobster is plentiful
around
> >here, so it's not some rare delicacy, and B, the NE hotdog bun is a step
up
> >from the normal squishy bun. Oh, and C, together, they make for a
fantastic
> >treat. Yeah, if the lobster boat showed up once a year and we all
received
> >one lobster each for some 20 bucks a pound, I'd probably say same. But
> >tain't so round here.
> >
> >The same hot dog bun is used to make clam rolls, using fried clams,
either
> >strips (cheaper) or whole clams (the real deal).
> >
> >Jack Abbots
>
> On Lung Guyland live lobster costs less than rib steak. Five 1 1/2lb
lobsters
> cost $25. Clams are well, free for the taking... but even purchased they
are
> not very expensive, same with mussels, and most any locally caught
seafood. I
> think Fluke are running now, put a couple-three of those doormats in yer
> freezer and you're set for winter. Hmm, lobster, clams, mussels, fluke...
I'm
> salivating for a bouillabaisse, white of course... with a big pitcher
mar2nis.
>

White Bouillabaisse? I've never had white, only red. What's in the white?
Wait, I'm coming over to join ya when you make it, but I'll bring my own
beer. LOL

kili

"PENMART01" > wrote in message
...
> "Jack Schidt®" writes:
> >
> >"notbob" wrote:
> >>Jessica V. wrote:
> >>>
> >>> At most restaurants in Maine a lobster roll is knuckle and claw
lobster
> >>> meat mixed with a tiny amount of mayo, served on a toasted hot dog
roll
> >>> and a wee bit of iceburg lettuce.
> >>
> >> Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta
> >> eat
> >> an awful lot of lobster meat to become so jaded you'd eat cold lobster
on
> >> a
> >> piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
> >>
> >> nb
> >
> >It's not as awkward as you think, nb. A, good lobster is plentiful
around
> >here, so it's not some rare delicacy, and B, the NE hotdog bun is a step
up
> >from the normal squishy bun. Oh, and C, together, they make for a
fantastic
> >treat. Yeah, if the lobster boat showed up once a year and we all
received
> >one lobster each for some 20 bucks a pound, I'd probably say same. But
> >tain't so round here.
> >
> >The same hot dog bun is used to make clam rolls, using fried clams,
either
> >strips (cheaper) or whole clams (the real deal).
> >
> >Jack Abbots
>
> On Lung Guyland live lobster costs less than rib steak. Five 1 1/2lb
lobsters
> cost $25. Clams are well, free for the taking... but even purchased they
are
> not very expensive, same with mussels, and most any locally caught
seafood. I
> think Fluke are running now, put a couple-three of those doormats in yer
> freezer and you're set for winter. Hmm, lobster, clams, mussels, fluke...
I'm
> salivating for a bouillabaisse, white of course... with a big pitcher
mar2nis.
>

White Bouillabaisse? I've never had white, only red. What's in the white?
Wait, I'm coming over to join ya when you make it, but I'll bring my own
beer. LOL

kili

previously in rfc, (PENMART01) wrote:

> On Lung Guyland live lobster costs less than rib steak. Five 1 1/2lb
> lobsters cost $25. Clams are well, free for the taking... but even
> purchased they are not very expensive, same with mussels, and most any
> locally caught seafood. I think Fluke are running now, put a
> couple-three of those doormats in yer freezer and you're set for
> winter. Hmm, lobster, clams, mussels, fluke... I'm salivating for a
> bouillabaisse, white of course... with a big pitcher mar2nis.
>


I've been seeing Gosman's Montauk dayboat whole fluke available at
freshdirect for $5.49 lb but the fish are 1 - 1.5 lbs in total. Are there
bigger ones? - these are like a dishcloth rather than a doormat! I haven't
ever cooked fluke? Do you cook it whole? I can get them boned and
cleaned..

-Claudia

previously in rfc, (PENMART01) wrote:

> On Lung Guyland live lobster costs less than rib steak. Five 1 1/2lb
> lobsters cost $25. Clams are well, free for the taking... but even
> purchased they are not very expensive, same with mussels, and most any
> locally caught seafood. I think Fluke are running now, put a
> couple-three of those doormats in yer freezer and you're set for
> winter. Hmm, lobster, clams, mussels, fluke... I'm salivating for a
> bouillabaisse, white of course... with a big pitcher mar2nis.
>


I've been seeing Gosman's Montauk dayboat whole fluke available at
freshdirect for $5.49 lb but the fish are 1 - 1.5 lbs in total. Are there
bigger ones? - these are like a dishcloth rather than a doormat! I haven't
ever cooked fluke? Do you cook it whole? I can get them boned and
cleaned..

-Claudia

"elaine" > wrote in message news:4154a7b5$1_2@aeinews....
> --Whoa! Not just 'lobster meat on a bun".
>
> First you have to have the right kind of bun - down East Maine or N.B.
> comes split in the middle -- all the more room to put the lobster in. Mix
> the lobster with mayonnaise (I like Hellmans). No lettuce necessary, but
if
> you like lettuce it's not a big deal- then a little bit of celery and red
> onion.
> It really depends who you talk to. Some of my friends like it without the
> addition of 'filling' e.g. celery/onion.
>
> Personally, I like the addition of celery & onion - I just add more
lobster.
>
> Elaine
>
>

IMO lobster ralls are way overrated. Most places serve you second rate
lobster meat drowned in cheap mayo with lots of filler like celery added,
and it's on a Wonder-bread style roll. The best places use good lobster and
decent bread but it's still just a lobster and mayo sandwich. Worth trying,
to be sure, but there are so many more interesting things you can do with
lobster.


--
Peter Aitken

Remove the crap from my email address before using.

"elaine" > wrote in message news:4154a7b5$1_2@aeinews....
> --Whoa! Not just 'lobster meat on a bun".
>
> First you have to have the right kind of bun - down East Maine or N.B.
> comes split in the middle -- all the more room to put the lobster in. Mix
> the lobster with mayonnaise (I like Hellmans). No lettuce necessary, but
if
> you like lettuce it's not a big deal- then a little bit of celery and red
> onion.
> It really depends who you talk to. Some of my friends like it without the
> addition of 'filling' e.g. celery/onion.
>
> Personally, I like the addition of celery & onion - I just add more
lobster.
>
> Elaine
>
>

IMO lobster ralls are way overrated. Most places serve you second rate
lobster meat drowned in cheap mayo with lots of filler like celery added,
and it's on a Wonder-bread style roll. The best places use good lobster and
decent bread but it's still just a lobster and mayo sandwich. Worth trying,
to be sure, but there are so many more interesting things you can do with
lobster.


--
Peter Aitken

Remove the crap from my email address before using.

On 2004-09-25, Jack Schidt® > wrote:

> one lobster each for some 20 bucks a pound, I'd probably say same. But
> tain't so round here.

Do you take boarders?

nb

"notbob" > wrote in message
news:%tg5d.259575$Fg5.246184@attbi_s53...
> On 2004-09-25, Jack Schidt® > wrote:
>
>> one lobster each for some 20 bucks a pound, I'd probably say same. But
>> tain't so round here.
>
> Do you take boarders?
>
> nb

Yes.

Jack Landlord