buckytom
Chef Extraordinaire
Ha. No. I know passive-aggressive comments when I see them. Stop it.
Wtf are you talking about? Please stop picking fights over everything you can.
Ha. No. I know passive-aggressive comments when I see them. Stop it.
The bun, Addie. The bun.
It is not the local ingredients that were changed, it was all the other foods that have been added by chefs who think they can improve on it. I have seen some really strange recipes for this simple New England specialty. It needs no change!
Maybe I just haven't had a true original. I've tried a handful of lobster rolls from Massachusetts to Maine -- I'm a sucker for, "Try this one, I know you will like this one." I've never finished one.
I love lobster, and seafood in general. Cold lobster meat and mayo just doesn't work for me. Now, a good lobster bisque, I'll eat it all and lick the bowl clean.
CD
What is your preference between Maine lobster and Florida/Caribbean lobster? I imagine you have blue crab available.
I prefer Caribbean spiny lobster. Of course, there is no claw meat, because they have no claws. But, the tail meat is luxurious.
However, I won't turn down a Maine lobster, either. Its all good.
I don't honestly know what gulf crabs are called, other than crabs. The meat is very tasty, but it is a lot of work to eat. It is a lot like eating crawfish -- the food is good, but you work for your food. Neither gulf crabs nor crawfish have much meat on them. But, you eat both with your hands off a table covered in newspaper and surrounded by friends and family, which makes the whole meal both tasty and fun. Oh, and a lot of ice-cold longnecks.
IMO, just add a big-screen TV with the game on, and you have a perfect Super Bowl party.
CD
While Caribbean lobsters are good, nothing beats Homarus Americanus, the Maine lobster.
And Maryland blue claws are better than their southern cousins. I remember many trips out with the traps and hand lines to catch blue claws with my adopted grandfather (an ex-gf"s grandfather that I adopted as mine) in the shallows between Bradenton and Anna Maria Island. The crabs were good, but not quite those of Del-Mar-Va. where my blood cousins used to bring in dinner plate sized monsters.
Outside if that, I can't think of any other seafood that is better than what is caught in the Gulf of Mexico.
Best shrimp, tripletail, mullet, spanish mackerel, grouper. and weakfish in the world!
And the German word for lobstah is hummer.
While Caribbean lobsters are good, nothing beats Homarus Americanus, the Maine lobster.
And Maryland blue claws are better than their southern cousins. I remember many trips out with the traps and hand lines to catch blue claws with my adopted grandfather (an ex-gf"s grandfather that I adopted as mine) in the shallows between Bradenton and Anna Maria Island. The crabs were good, but not quite those of Del-Mar-Va. where my blood cousins used to bring in dinner plate sized monsters.
Outside if that, I can't think of any other seafood that is better than what is caught in the Gulf of Mexico.
Best shrimp, tripletail, mullet, spanish mackerel, grouper. and weakfish in the world!