Lobster Roll

The Best Lobster Roll

If you’re a fan of seafood and lobster is one of your favorite crustaceans, then you’re going to love this Lobster Roll. The last few years, social media apps and websites like Instagram and Pinterest have featured incredible photographs of these sub rolls over flowing with huge chunks of lobster. Restaurants up and down the coast lines have adopted these sandwich’s and added the lobster roll to their menu. Even one of Gordon Ramsey’s bar and grills features it, and I’ve heard it’s amazing, but I’m going to introduce a way to make them that I don’t think anyone else is doing, yet.

One bag with 2 frozen lobsters and another bag with frozen lobster arms and claws.

How to save Money on Lobsters

It’s not uncommon to spend $20 dollars per lbs when purchasing lobster. Especially if you’re buying it fresh or having it shipped inland. That’s why I’m grateful for large companies that can ship in bulk and cut down the costs that would otherwise pass on to us if we were ordering it ourselves. The shipping is where they get ya. The problem for me, though, is that its difficult to find live lobsters. The only live tank, that I’m aware of in this entire county, is at my local Asian market and, for some reason, they’re only housing Dungeoness crabs.

I purchased two bags of pre-cooked lobsters from Walmart but I’m not so sure I saved that much money. The first bag had 2 lobsters in it, weighing 1 lb 6 oz and it cost $15.98 before tax so, that purchase was definitely a winner; each Lobster weighing approximately 11 oz each. The second bag, however, was right on the money. 1 lb for $20 dollars but this bag had only arms and claws. If you ever wondered what was done with the rest of the lobster when you ordered a tail with your steak, this is it, among other things. The bottom line is, if you want to save real money on lobsters, move to a port city in Maine. Unfortunately, I haven’t figured anything else out.

In this video tutorial, I discover that one of the lobster was packaged over cooked and the meat from the tail and the claws was falling apart like pulled pork. If there is grey discoloration the meat is bad and it should be thrown out. Like crawfish, this is a sign that the lobster died before it was cooked and how long it was dead cannot be determined, indefinitely, and it can cause illness if it’s ingested. Luckily, the meat in from this lobster was still bright and white which suggests that the lobster just hung out in the bottom of a boil or steamer too long so, it was just fine to eat. But, just be aware of this if you ever encounter this issue.

What’s in my Lobster Roll

The most common ingredients in a Lobster Roll are butter and mayonnaise. I like both but I have discovered that there are a lot of folks that don’t like mayo. So, if you’re one of those, you’ll be pleased to know that mayonnaise is not one of the ingredients in this recipe, though, it could be added if you’re wanting it.

Another common ingredient is Coleslaw. The pairing of the two really is quite nice and some just serve it on the side but, in my honest opinion, it seems to be more of a filler than anything. It makes the sandwich go farther with those tiny bits of lobster meat. Some folks like to add celery to the mixture of mayo and lobster, for a little crunch, but keep the coleslaw completely out of the sandwich. Personally, I just want the lobster. Also, most sandwich’s are prepared with cold lobster meat but I prepare mine warm and with entirely different ingredients. In fact I make more of sauce than anything; a cream sauce with Parmesan, Parsley, Chives and my soon to be famous Blackened Seasoning.

One 8″ stuffed Lobster Roll with whole tail and claw meat.

More Lobster Recipes

https://poormansgourmetkitchen.com/lobster-tail-with-claws.htmlIf you haven’t been following me long or this is your first time visiting PMGK, you probably don’t know that I’m a big fan of seafood and I only post the best recipes. My basic Baked Lobster Tail recipe has been #1 on YouTube for years and it’s not even my favorite of my lobster recipes. I have several others that you might be interested in trying here: Stuffed Lobster has shrimp, scallops and crab mixed with the lobster meat and a cream sauce, stuffed into the lobster cavity, then it’s baked with a bread crumb crust. Tempura Lobster Tails are dipped in a Japanese batter then deep fried till they’re golden brown and served with dipping butter, tempura dipping sauce and my secret sauce. My Grilled Lobster recipe teaches you how to humanely kill a lobster and I give you an insanely delicious Garlic Butter Basil marinade. The Lobster Sauce is a cream sauce designed for raviolis but can be used with any Italian past and it’s incredible. Poor Man’s Lobster has been really popular, too. I show you a few tricks to make imitation lobster out of a Cod fillet. My Lobster Bisque is made with Langostino lobster tails which saves a ton of money because they’re about the same price as shrimp per lb. Plus I show you how to cut out a ton of the fat without sacrificing flavor.

Lobster Roll video tutorial by poormansgourmet.

Lobster Roll Ingredients:

2 Lobsters, Steamed and shelled
2 Sub Rolls, 8″

1 Clove Garlic, chopped
1/4 cup Whipping Cream
1/4 cup Parmesan Cheese, grated
1/4 tsp Blackened Seasoning
1/4 tsp Parsley, dried
1/4 tsp Chive, dried
1 tbsp Butter
Salt and Pepper to taste

Be sure to watch the short video tutorial and I’ll show you exactly how to make this amazing Lobster Roll.

Steak and Cheese Sandwich

The Best Steak and Cheese

If you love a Philly Cheese Steak, wait until you try this Steak and Cheese sub style sandwich. It’s made with chipped beef, sliced and marinated, from a Beef Chuck Tender roast. Then it’s topped with sauteed onions, sweet lunch box peppers and melted Monterrey Jack cheese. I like to use full length loafs of French Bread, cut in half and spread with butter, before I load them with goodies, then quickly toast them in the oven under the broiler. If this sounds good to you, let’s get started.

Semi Frozen Beef Chuck Tender portions for chipped beef.

Steak and Cheese Chipped Beef

One of the first things I learned about meat preparation was the secret to cutting thin sliced meat. This secret can be applied to pork and chicken as well, not just beef. All you have to do, after the meat has been cut into portions, is place the meat on cookie sheets and freeze for 30 to 45 minutes. Once the meat is firm, it’s a lot easier to cut and slice into thin pieces. If you’re using a meat slicer, you can stack the meat portions into 3’s and freeze for an hour, instead, then run them on the blade.

In my video tutorial I use my food processor to cut the meat but I don’t recommend that you do this at home because it can be dangerous. The cheese grader blade, on my machine, has a reversed blade designed to slice vegetables, not meat. So, be for warned that it is dangerous to cut chipped beef this way and that I don’t recommend that you do it this way. Stick with a meat slicer, grinder or a sharp kitchen knife. Even better, just have your butcher do it for you.

https://youtu.be/1If5tL5D2JE

Poor Man’s Gourmet Kitchen Video Tutorial for a Steak and Cheese Sandwich.

Steak and Cheese Ingredients:

2 Loaf French Bread
3 lbs Beef Chuck Tender Roast, chipped
3 tbsp Butter
1 Onion, sliced
1 Bell Pepper, sliced
1 1/2 tsp Kosher Salt
Salt and Pepper to taste during cooking

Marinade
1 Garlic Clove, chopped
1 Chipotle Pepper in Adobo Sauce
1 tbsp Dijon Mustard
1 tbsp Honey
2 tbsp Olive Oil
2 tbsp White Wine Vinegar

After everything has been cooked, the meat and vegetables, you can combine everything and melt the cheese in the pan, covered with a lid, or bake in the oven, on the french bread under a low broil for, a few minutes, until the cheese is melted and the bread is lightly toasted. I recommend that you butter the bread first ,though, before you toast your Steak and Cheese Sandwich.

Philly Cheese Steak Sandwich

Can You Say Philly Cheese Steak?

A Philly Cheese Steak ain’t no joke! There are franchise’s back east that have been battling out the sandwich wars for decades. And, if you’re a Steak and Cheese fan, then you know which restaurant you support. I found a link that shows the top ten locations for authentic Philadelphia Cheese Steaks, and it talks a little bit about the history of each one as well. Apparently the original sandwich started at a hot dog stand and Wikipedia talks all about it here, History of the Cheese Steak!

Flat out, I don’t make it exactly the same way. The original recipes use Cheese Wiz and I use Nacho Cheese, instead. So, you’ll either love it or you won’t. Both Cheese’s come from a can so basically, with my recipe, you’re getting the same thing, only with my sandwich, your getting a little kick too. I find this to be much more satisfying because I like my Philly Cheese Steak a little on the spicy side.

Philly Cheese Steak Ingredients:

1 lb Sliced Beef
1 qt Water
1 tsp Baking Soda
1 can Nacho Cheese or Cheese Whiz
Sub Sandwich Rolls
1/2 Sliced onion
1 Chopped Garlic Clove
Salt and Pepper to taste
Olive Oil for cooking

Combine the water and Baking soda and add the Sliced Beef. Marinate for 20 minutes to tenderize. Saute your Onions with olive oil and Garlic. Strain the beef and cook thoroughly on medium high heat. Butter the Sub roll and toast on a flat skillet. Then add the cooked Beef, Onions and Nacho Cheese to your toasted sub roll and enjoy your Philly Cheese Steak Sandwich!