0:00
Bobby and I are mixing up some creamy lobster rolls
0:05
- We love lobster rolls.
0:08
- That's the only reason I put down the pub board
0:10
'cause I want some of that.
0:11
- 'cause you knew I was gonna make a lobster roll.
0:14
All right, come on down here, Bobby
0:15
and look at this wonderful lobster
0:17
that I've got in the bowl.
0:18
I bawled off four, eight ounce lobster tail shell
0:22
for about eight to 10 minutes.
0:24
Now I've got about a pound and a half of lobster meat.
0:29
I've got one more tail to get in
0:31
and I'm just going to take my kitchen sheers
0:34
and just cut right through the center.
0:37
- This is the easiest way to get into a lobster.
0:44
Pull it back, pull that shell back
0:48
and look at that beautiful tail exposed in there.
0:51
- Yeah, that looks beautiful.
0:53
- Aint that beautiful?
0:54
- You cut that or you just tear it up?
0:57
- Oh no, I'm gonna cut it.
0:59
While I tell you what, while I'm cutting the lobster,
1:02
if you would come down here,
1:05
you better stay out of that lobster.
1:07
- If I would do what?
1:08
- If you'll come down here and finish dicing up our parsley
1:13
and chomping our saley.
1:15
We'll need about two tablespoons of parsley
1:18
and two saley stocks.
1:32
Okay, I'm gonna add a little salt,
1:37
a little pepper, you know, Bobby
1:39
and when you're making lobster rolls
1:44
We don't want a bunch of different flavors going on.
1:47
- Lobsters should be good by itself.
1:49
- It should stand on its own, honey.
1:51
So I've got my lobster.
1:52
I've got my salt, my pepper.
1:54
I'm gonna squeeze in a little lemon juice,
2:00
because I don't want it real overpowered with lemon.
2:04
Just enough lemon juice
2:05
to kind of enhance the flavor of the lobster.
2:09
Okay, so just a couple of tablespoons of that.
2:12
All right, Bobby, you know the buns that they make these up
2:16
in Maine and all up in there, they can get a bread
2:20
that's like split down the middle.
2:23
Well, I couldn't find that bread down here.
2:26
- This is gonna work nicely. - That's fine by me.
2:29
- I'm gonna just come over here, Bobby.
2:32
And I'm just gonna brush the sides of this with butter.
2:36
Same way I do when I'm cooking as hotdogs.
2:40
- I'm gonna go ahead and add
2:42
the chopped greens into your lobster.
2:44
So there we go, we're just gonna let those brown off
2:47
a little bit on the griddle.
2:51
Now I'm going to add about a half a cup of mayonnaise.
2:59
And you know, you may wanna add this slowly.
3:02
You definitely don't want to add so much mayonnaise
3:14
- That looks perfect, did you taste it?
3:16
- No, no, I did not, I'm waiting.
3:22
- You wanna cover it?
3:23
- We're gonna put that in the refrigerator.
3:25
Let it chill for a minute.
3:28
And when we come back, we're gonna make us a lobster roll,
3:32
Hi y'all, Bobby and I are in here
3:34
finishing up our lobster rolls.
3:38
All right, Bobby, I've just kind of grilled and toasted off
3:42
just regular hotdog buns.
3:44
- I think those will be fun, don't you?
3:45
- Yes, these are warming and buttery.
3:49
- This has been in the fridge just long enough
3:50
to kind of get cool and I guess incorporate flavors
3:54
- Just cool for a minute.
3:55
- And it looks very, very nice.
3:57
- Doesn't it look very, very nice?
4:00
- Might be a little much though, you think?
4:02
- You know it might be, but I'm just,
4:04
I'm bad about stuffing.
4:11
- You always have been.
4:12
- All right, and I've got-
4:13
- Some sweet potato chips?
4:14
- Yes, I've got us a few chips.
4:16
Just gonna kind of pack that in our bun.
4:20
- That looks delicious.
4:21
- Doesn't it look yummy?
4:24
All right, here are chips for me.
4:27
Whoa, and just a little garnish.
4:31
- That's a great meal for a sunny summer afternoon.
4:38
- Take this out to the porch
4:39
and nest into a rocking chair.
4:42
- Yeah, how about right here.
4:45
- Tell me what do you think?
4:53
Don't worry about that bun.
4:55
- Not just a bun, the bun.
5:01
I love them, I love them.
5:04
You don't have to go to a fancy restaurant to-
5:06
- Those are great. - Have a good lobster roll.
5:11
Hey, y'all, it's Paula Deen.
5:13
Now, if you enjoyed this video, be sure to like it
5:17
and click the subscribe button as well as the notification
5:20
and bell to be alerted when I post a video.
5:24
Love and Best Dishes Y'all.
