Lobster Roll in CT | Page 15 | The Boneyard

Lobster Roll in CT

Lol at arguing with Fishy food takes. He likes to talk about toddlers and food, that’s essentially the palate he has.
 
Waquoit said:
For anyone watches Chopped and bets on it, never choose the chef that "likes the ingredients to speak for themselves." They never win. The judges are chefs and they vote for chefs that make the ingredients taste better than themselves.
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Well, I'll take a bit of a derivative. I never bet on a chef whose food is judged by the judges as "underseasoned". Time and again in food shows, being light on salt and pepper and butter do you in.

I'll also admit most of these food shows are timed and heavily edited, and the competitors don't have time to develop deep flavors so the quick and easy ones end up having most bang for buck.
 
As for the lobster roll, firmly put me in the toasted bun, warm and drillzed lightly with butter.

Chances of me finding anything served cold with mayo- chicken salad, tuna salad, macaroni salad..................., enjoyable is about zero.
 
Hey Adrien! said:
What about coleslaw?
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Not the mayo based. I do make a mean vinegar based ramen noodle slaw. I don't know if anyone likes it but any time I make it I bring home an empty serving bowl.
And if I did like slaw I would never have it out on a sandwich. Definitely a side eaten with a fork.
 
Chin Diesel said:
Not the mayo based. I do make a mean vinegar based ramen noodle slaw. I don't know if anyone likes it but any time I make it I bring home an empty serving bowl.
And if I did like slaw I would never have it out on a sandwich. Definitely a side eaten with a fork.
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I'm very picky about coleslaw, but a good one is a perfect condiment for a pulled pork sandwich, along with pickles.
 
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8893 said:
I'm very picky about coleslaw, but a good one is a perfect condiment for a pulled pork sandwich, along with pickles.
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OTOH, I'm finding a lot of good cole slaw these days. I pretty much like them all from a restaurant but hate them all from a supermarket deli.
 
Chin Diesel said:
Well, I'll take a bit of a derivative. I never bet on a chef whose food is judged by the judges as "underseasoned". Time and again in food shows, being light on salt and pepper and butter do you in.
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One tip is when they show the chef's bio upfront, and a chef is tilting the saute pan and basting the scallop or whatever really fast with a spoon and the hot butter, pick that chef. If the spooning is slow and deliberate, avoid.
 
Waquoit said:
OTOH, I'm finding a lot of good cole slaw these days. I pretty much like them all from a restaurant but hate them all from a supermarket deli.
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We like it very simple, with vinegar and little to no mayo. Lenny & Joe's on the shoreline does it right. When we are serving barbecue or having a cookout, we just order a quart of it from them.
 
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Waquoit said:
One tip is when they show the chef's bio upfront, and a chef is tilting the saute pan and basting the scallop or whatever really fast with a spoon and the hot butter, pick that chef. If the spooning is slow and deliberate, avoid.
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Also noticed the judge's are usually hostile towards private chefs, or other chefs who haven't put in the 18 hours days in a kitchen running a restaurant.
 
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I was just checking around to see when the local lobster roll joints are opening and I noticed that Liv's Shack in Westbrook is permanently closed and will not be returning to their Pilot's Point location, which had become a favorite spot of ours.

Anyone have any idea what the plan is for that spot? We liked Boom, which was there previously, but really loved the more casual setting for Liv's Shack--and especially the BYOB.

@August_West , any intel?
 
8893 said:
I'm very picky about coleslaw, but a good one is a perfect condiment for a pulled pork sandwich, along with pickles.
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I feel like if we went to a restaurant, I would probably be arrested for stabbing you with a fork after you asked the waitress a 12th question about the condiments on offer.
 
Fishy said:
I feel like if we went to a restaurant, I would probably be arrested for stabbing you with a fork after you asked the waitress a 12th question about the condiments on offer.
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Let’s make sure it’s not a lobster roll joint then; that might upset the toddlers.
 
8893 said:
I was just checking around to see when the local lobster roll joints are opening and I noticed that Liv's Shack in Westbrook is permanently closed and will not be returning to their Pilot's Point location, which had become a favorite spot of ours.

Anyone have any idea what the plan is for that spot? We liked Boom, which was there previously, but really loved the more casual setting for Liv's Shack--and especially the BYOB.

@August_West , any intel?
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Owner of Chow (Clinton) is opening restaurant called Bacari Social https://bacarisocial.com/
 
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8893 said:
Thanks. I’m sure they’ll do fine but I don’t love Chow.
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Agreed they want it to be like shell and bones. I won't go there for personal reasons but I'm sure they will do well
 
methodology said:
Agreed they want it to be like shell and bones. I won't go there for personal reasons but I'm sure they will do well
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Oof. That’s a high bar. I feel like Chow tries to be like Moxie-meets-Taino-meets-Bufalina and doesn’t come close to any of them.

I can’t imagine I’d dig them falling short on quality seafood and steaks. Shame because we love the spot.

I’m glad to see Shell & Bones still killing it. I’ve been there twice on Sundays the past two weeks, once for brunch and once for dinner, and they’ve been packed both times. Both A+ meals (and bill$!).
 
8893 said:
Oof. That’s a high bar. I feel like Chow tries to be like Moxie-meets-Taino-meets-Bufalina and doesn’t come close to any of them.

I can’t imagine I’d dig them falling short on quality seafood and steaks. Shame because we love the spot.

I’m glad to see Shell & Bones still killing it. I’ve been there twice on Sundays the past two weeks, once for brunch and once for dinner, and they’ve been packed both times. Both A+ meals (and bill$!).
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Yea not sure if it’s gonna be all seafood as website says Italian but know they are looking to make it an upscale type place on water like shell and bones

i hope they do well but have same feelings as you about chow
 
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8893 said:
First Lobster Landing trip of the season tonight. Daughter and I each thought it tasted even better than we remembered.

Up to $19.75 though!
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Surprised it's not more...Canadian suppliers have really been rocked by covid restrictions and it is roiling the industry. They can harvest but can't import to the states yet, so they don't harvest because it will all just rot on the docks. They are way behind us on opening up.
I have some friends in the commercial food supply business and they said to brace yourself for $15/lb for 1-1.25 lber's this summer. Cleaned lobster meat is already $50/lb...
 
HuskyDevil said:
Surprised it's not more...Canadian suppliers have really been rocked by covid restrictions and it is roiling the industry. They can harvest but can't import to the states yet, so they don't harvest because it will all just rot on the docks. They are way behind us on opening up.
I have some friends in the commercial food supply business and they said to brace yourself for $15/lb for 1-1.25 lber's this summer. Cleaned lobster meat is already $50/lb...
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He catches his own lobster
 
8893 said:
First Lobster Landing trip of the season tonight. Daughter and I each thought it tasted even better than we remembered.

Up to $19.75 though!
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In your travels..., Little Rhody Lobster and Seafood could be worth a stop just off 95N in Hopkinton/Ashaway on Frontier Rd.
. The exit right after the truck stop that's on the state line.
 
I just had a nice lobster roll at J's Crab Shack in Parkville Market. Good value at $15.95.
 
OT - I had a tremendous pair of (fried) soft shell crabs at Westfair fish and chips last week. Went a la carte (their "chips" are nothing special), $23 total. I was licking the mustard off the wax paper. Will be back weekly as long as the season lasts.
 
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