Lobster Roll | Coastal with Byron Talbott | Tastemade

This week Byron is in Portland, ME, meeting up with food blogger Jillian Bedell, who's taking Byron to some of her top Lobster Roll spots, so he can get inspired to make his own. FULL RECIPE BELOW.


Special Thanks:
Eventide Oyster Company: http://www.eventideoysterco.com/
Bite Into Maine: http://www.biteintomaine.com/
Jillian Bedell: http://www.fromaway.com

Check out our sponsor - http://www.stellaartois.com/cidre

Check out Byron's Channel:
http://www.youtube.com/user/ByronTalbott

LOBSTER ROLL RECIPE

INGREDIENTS:
-1 "Split Top Bun" (Traditional Bread for Lobster roll)
-6 oz Lobster Meat (1 average size lobster will yield around two portions)
-2 Tbsp sliced celery
-2 Tbsp sliced red onion
-1 -2 Tbsp mayonnaise
-½ lemon, juiced
-1 Tbsp Butter
-2 tsp chopped chervil


PROCESS:
1) First, cook your lobster and allow to cool.
2) To get the meat out of the lobster, first, use a cloth to crack the tail shell and pull out the tail meat
3) Crack claws with the back of a knife under the cloth, and pull out meat
4) For the knuckles, use shears to cut on both sides then split them apart
5) The knuckle is the perfect size for the roll, so cut the tail and claws to roughly that size
6) Add lobster meat to a mixing bowl
7) Slice celery and red onions
9) Roughly chop up the chervil
10) Add vegetables to a bowl with mayonnaise, and mix together
11) Juice ½ lemon over it

For the bun:
12) Add a generous portion of butter to a hot griddle
13) Add roll to buttered pan - make sure it's super crispy
14) Take off and immediately add lobster salad
15) Enjoy your lobster roll!


Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP's: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
Associate Production Coordinator: James Navaira
PA's - Luke Arreguin and Jamie Dore
Food Stylist: Molly Shuster - http://www.mollyshuster.com/

Archival Lobster footage in the Public Domain.
Courtesy of the Prelinger Archives: http://archive.org/