They call that lobster rolls. Very common in New England even some Mickey Ds sell them.
Lobster meat in a hot dog bun. Some dressed with tartar sauce, but I prefer the ones dripping with melted butter.
I doubt they do it correctly ...... criteria is not complicated but cannot be deviated from!
1.) top loader (flat sided) hotdog bun.
2.) claw meat only (that rules out those gulf spiny lobsters!)
3.) melted butter
That’s it.....no tarter sauce, no onion, celery, mayonnaise......ask any purist and they will corroborate.
I have heard of those... Best one in recent memory was from a little joint just outside Cheticamp, on Cape Breton Island. We had walked the Skyline Trail in the national park and we were pretty hungry, but were having dinner with friends a bit later so didn't want to eat too much, so the missus and I split a lobster roll. We got it to go and drove a couple of km further down the coast to a little pull-off, near Cap le Moyne I think, and sat in the car staring out at the sun dazzling off the Gulf of St Lawrence, passing the lobster roll back and forth. That was a good day. It was Canada Day, too, July 1st, but I don't remember which year, maybe 2018.
That’s it.....no tarter sauce, no onion, celery, mayonnaise......ask any purist and they will corroborate.
You would not get far in Maine. Deep fried Southern style does not compute for me. A lobster club sandwich in curacao was the best warm water lobster for me, everything from the garden herbs to the bread was made on site.
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Well I have done auto head on, earthquake and flood, so hurricane should be interesting. Not really looking forward to fire.
The discussion about bacon fat reminded me of the bacon fat container with a strainer inside.
I remember one from when I was a kid, and had one up until the late 80s when cholesterol was all the news. I guess i threw mine out. I have been using mason jars to keep mine in until recently and I bought this. Not quite the same as I remember and the original was red, taller and not as wide.
I remember one from when I was a kid, and had one up until the late 80s when cholesterol was all the news. I guess i threw mine out. I have been using mason jars to keep mine in until recently and I bought this. Not quite the same as I remember and the original was red, taller and not as wide.
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Since I started cooking Indian cuisine back in Feb 2018, I haven't touched much in the way of bacon or pork or beef, though I have done a few memorable lamb dishes. One of the attractions of Indian cooking is all the interesting vegetarian dishes - I end up eating veggie about half the time.
Easter Babka is in the oven. Got a supply of cooking materials these past few days -- couple dozen eggs, a pound of yeast, 50# of Medallion flour, 4# butter.
We have to purchase restaurant quantity to get reasonably quick deliver -- thus enough veal shank, chicken thighs, bacon and pork butt to feed a small orphanage.
We have to purchase restaurant quantity to get reasonably quick deliver -- thus enough veal shank, chicken thighs, bacon and pork butt to feed a small orphanage.