"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

On Sat, 25 Sep 2004 14:46:35 GMT, "Peter Aitken"
> wrote:

>"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.
>

Like a tomato sandwich on white bread with mayo is just a tomato and
mayo sandwhich. There may be more interesting things that one can do
with tomatoes or lobster but there isn't anything _better_ when the
star ingredient is perfect!

Sue(tm)
Lead me not into temptation... I can find it myself!

In article >, "Jack
Schidt®" > wrote:

> "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
>
>

Ya know - I don't know why, but I really don't care for either the NE
hotdog bun (of course, I grew up in Michigan) or lobster. Like shrimp a
lot, and crab, but not lobstah.

Ah, well - more for you. :-)

Oh, and whole clams are just odd to me. They taste like fishy liver,
which in essence, they probably are. I love liver, but not whole clams.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

On Fri, 24 Sep 2004 21:33:15 -0400, "Jessica V." > wrote:

>> 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.

Well, I thought I was, til I asked my mother. She said it was Camden.

but hey - I went into labor shortly after leaving there and had to
drive all the way home to RI, so I'm thinking I lost a few braincells
on the way

Kimba

--

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

-- (Terry Pratchett, Small Gods

"Curly Sue" > wrote in message
news:41559f4f.13548808@news-addition of 'filling'

> Like a tomato sandwich on white bread with mayo is just a tomato and
> mayo sandwhich. There may be more interesting things that one can do
> with tomatoes or lobster but there isn't anything _better_ when the
> star ingredient is perfect!
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Spot on, Curly Sue. Lobster on its own (well, a bit of mayo to hold the
chunks together in the roll) is perfection, as is lobster just boiled and
served with butter. Don't go messin' around with it!

Felice

onono (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


Tomorrow, Sunday September 26, 2004 at 8 PM EDT, Emril is making
lobster rolls.

--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

And to make it even better (like Howard Johnson's used to do with their
hotdogs), butter the sides and grill lightly on each side. To die for!

"ScratchMonkey" > wrote in message
. ..
> "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.

Felice Friese wrote:

> Spot on, Curly Sue. Lobster on its own (well, a bit of mayo to hold the
> chunks together in the roll) is perfection, as is lobster just boiled and
> served with butter. Don't go messin' around with it!

Which is better, steamed lobster or boiled? I read recently (or saw on
the Food Network) that boiling lobster saps the flavor out of the
lobster and just leaves well-flavored water, whereas steaming keeps the
flavor in. Any thoughts?

--
Rick

Steamed, of course, but only use a bit of water. That way you can watch the
little critter as its legs begin to redden try to scramble up the side of
the pot. And then with a mournful cry, slide back to the bubbling water and
die.


"Rick" > wrote in message
...
> Felice Friese wrote:
>
>> Spot on, Curly Sue. Lobster on its own (well, a bit of mayo to hold the
>> chunks together in the roll) is perfection, as is lobster just boiled and
>> served with butter. Don't go messin' around with it!
>
> Which is better, steamed lobster or boiled? I read recently (or saw on
> the Food Network) that boiling lobster saps the flavor out of the
> lobster and just leaves well-flavored water, whereas steaming keeps the
> flavor in. Any thoughts?
>
> --
> Rick

Steamed, of course, but only use a bit of water. That way you can watch the
little critter as its legs begin to redden try to scramble up the side of
the pot. And then with a mournful cry, slide back to the bubbling water and
die.


"Rick" > wrote in message
...
> Felice Friese wrote:
>
>> Spot on, Curly Sue. Lobster on its own (well, a bit of mayo to hold the
>> chunks together in the roll) is perfection, as is lobster just boiled and
>> served with butter. Don't go messin' around with it!
>
> Which is better, steamed lobster or boiled? I read recently (or saw on
> the Food Network) that boiling lobster saps the flavor out of the
> lobster and just leaves well-flavored water, whereas steaming keeps the
> flavor in. Any thoughts?
>
> --
> Rick

GoombaP wrote:

> Steamed, of course, but only use a bit of water. That way you can watch the
> little critter as its legs begin to redden try to scramble up the side of
> the pot. And then with a mournful cry, slide back to the bubbling water and
> die.

I'm a huge ****ing hypocrite: I could never bring myself to cook a
lobster, whatever method used, but will allow whoever's in the kitchen
to do so. I keep trying to convince myself that it's true that lobsters
feel no pain, but sometimes I just know that's not true. So anyway, my
question was aimed more at ordering it in a restaurant than at actually
cooking it myself.

--
Rick

On Sat, 25 Sep 2004 16:04:24 GMT, "Jack Schidt®"
> wrote:

>
>"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
>
I had one (lobster roll, that is) this summer on Cape Cod. Being a
denizen of Cow Hill, I found it exotic and addictively enticing. All
of which is to say "put clean sheets on the settee 'cause I'm on my
way." Love them lobsters on rolls on a grill, on platters, anyway you
got 'em.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sat, 25 Sep 2004 16:04:24 GMT, "Jack Schidt®"
> wrote:

>
>"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
>
I had one (lobster roll, that is) this summer on Cape Cod. Being a
denizen of Cow Hill, I found it exotic and addictively enticing. All
of which is to say "put clean sheets on the settee 'cause I'm on my
way." Love them lobsters on rolls on a grill, on platters, anyway you
got 'em.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On 2004-09-24 16:35:52 -0500, onono (Nancree) said:

> 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

There's also a version that consists of a special buttered roll, filled
with luscious lobster meat in butter. The more common version (but to
me, lesser) is a lobster salad made somewhat like tuna salad and served
in a toasted roll.

Anonimo

On 2004-09-24 16:35:52 -0500, onono (Nancree) said:

> 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

There's also a version that consists of a special buttered roll, filled
with luscious lobster meat in butter. The more common version (but to
me, lesser) is a lobster salad made somewhat like tuna salad and served
in a toasted roll.

Anonimo