re: TulaneLSU's Connecticut style lobster roll and New Orleans style blue crab roll

Damn that’s a lot of butter. No thanks

quote:

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They both sucked compared to ANY LA Seafood

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They’re better than most fried seafood.

Why can’t miserable people like you just enjoy something different every so often?

I have been to Maine several times and have had both styles. I prefer my lobster rolls warm, on a buttered, lightly toasted roll, drizzled with melted butter.

The cold, mayo style is certainly edible, but if you like lobster, why make it compete with mayo and all that other stuff?

If you are ever in Wicasset, Maine, there is a place that TV made famous for lobster rolls. It's called Red's Eats. It's just a shack, but the lines form early and it can take an hour to get served. Across the street is Sprague's. Sprague's was not made famous by the Food Channel and they make a roll that is just as good, along with some other stuff, without the ridiculously long line. Let's face it, making a lobster roll does not require a chef, it's about as complex as making a PB&J.

Good gosh these look incredible, TulaneLSU

Going to try it out for myself tonight. Never had lobster rolls. Super excited.

Friends,

TCO, I warmly invite you to our house for a roll. They are quite good.

fightin tigers, although I love Judaism and respect that my faith is rooted in the God of Isaac and Jacob, orthodox Christianity does not require keeping dietary law described in the Torah. I hope you had a happy Rosh Hashanah and celebrated appropriately.

SixthandBarone, we were staying at Uncle's condo. Regardless, if you can show me a better brioche hot dog bun that the one sold at Aldi's please do and I will start purchasing it.

TexasTiger33, you, rmnldr and TCO must visit.

Tyga Woods, may God bless your coming and your going and every meal you have.

Mo Jeaux, Maine style is a waste of the meat.

dallastiger55, you can reduce the amount of butter used.

SpotcheckBilly, I will take your suggestion if I am in that area. You are precisely right about the rolls. It is basically heating butter and throwing the meat in a sandwich. There is no culinary skill required.

Y.A. Tittle, we should make a group visit to New England to discover the Top 10 lobster rolls in NE.

Friends,

It took several days, but I have finally secured some lump crabmeat. I looked for jumbo lump, but I was unsuccessful. I did not let Mother know that I was going to use lump crabmeat. She believes it is undeserving to be in our house, and if you show up with a dish that uses lump rather than jumbo lump, she will quietly slip money into your coat or pants pocket, as she will assume you are destitute.

While recently in Seattle, I noted several seafood shacks sold Connecticut style Dungeness crab rolls. I considered, "Why do we not in New Orleans have blue crab rolls?" The meat of both are quite delectable, and the blue crab is a bit cheaper than Dungeness. So here is the first ever TulaneLSU New Orleans style blue crab roll. The ingredients and construction are simple.

Ingredients:
-one pound of lump blue crab
-one tablespoon of plain bread crumbs
-several squirts of Great Value mustard with dill
-a few dashes of Old Bay seasoning
-a brioche hot dog bun from Aldi
-butter to your liking

Instructions:
-in toaster, lightly toast hot dog bun
-while toasting, heat butter on stove top
-add bread crumbs, crab, mustard, Old Bay
-stir until mixed and warm
-put crab in bun







I thought it looked boring, so I jazzed it up with some masago and salmon roe. I must say, it was delicious, probably better than the lobster roll. When the Poorboy Tours of New Orleans rolls, I will try to convince one of the poorboy restaurants to add this TulaneLSU's New Orleans style blue crab roll to the menu. It is really good!



Yours,
TulaneLSU

While on a family vacation in Quebec City, we went to McDonald's to get our child a Happy Meal -- she was not exactly a gourmet at that point in life.

I noticed two things on their menu that we don't see down here: lobster rolls and poutine. I tried both and they were the best things I have ever had at a McDonald's.

I know that's not a particularly high bar, but the lobster roll was still decent although it was just a hotdog bun with lobster salad (Maine style). At least the bun was slightly toasted. The poutine was better than expected. McDonald's has always done a decent job with fries and the gravy and cheese curds they used worked well together.