Plans shaping up for 60-foot lobster roll

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Plans shaping up for 60-foot lobster roll

Post by submarinepainter on Wed May 13, 2009 5:25 pm

PORTLAND The West End Neighborhood Association is well on its way to setting a Guinness World Record for the longest lobster roll at the Old Port Festival on June 7.

On May 21, several Reiche Elementary School students will travel to Linda Bean's Perfect Maine Lobster Roll in Freeport to get their first taste of the state's iconic treat, said organizer Michael Whittaker.

http://pressherald.mainetoday.com/newsupdate.php?updates/plans-shaping-up-for-60-foot-lobster-roll

I am drooling as I type pig
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Re: Plans shaping up for 60-foot lobster roll

Post by libertarianandproud on Fri May 15, 2009 4:54 am

Subby I will meet you there in Portland , Bring a big cooler with beer!
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Re: Plans shaping up for 60-foot lobster roll

Post by GD2GO on Sat May 23, 2009 8:45 am

Me likes lobster. We've vacationed in Ogonquit (spelling?) several times in the 90s and loved it.
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Re: Plans shaping up for 60-foot lobster roll

Post by submarinepainter on Sat May 23, 2009 9:55 am

Ogunquit, Beautiful area !!!
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Re: Plans shaping up for 60-foot lobster roll

Post by Jasmine Grace on Sat May 23, 2009 10:28 pm

I'm just trying to imagine what a lobster roll is!
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Re: Plans shaping up for 60-foot lobster roll

Post by submarinepainter on Sun May 24, 2009 7:08 am

Jasmine Grace wrote:I'm just trying to imagine what a lobster roll is!

Ingredients
Lobster Salad:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment

Directions
Prepare the lobster salad.

If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.

Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
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Re: Plans shaping up for 60-foot lobster roll

Post by Jasmine Grace on Sun May 24, 2009 10:16 am

submarinepainter wrote:
Jasmine Grace wrote:I'm just trying to imagine what a lobster roll is!

Ingredients
Lobster Salad:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment

Directions
Prepare the lobster salad.

If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.

Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.

Sounds good! Mmmm...lobster
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Re: Plans shaping up for 60-foot lobster roll

Post by libertarianandproud on Mon Jun 08, 2009 5:51 pm

http://pressherald.mainetoday.com/story.php?id=260935&ac=PHnws

Record lobster roll tops 61 feet

A Portland group stakes a claim to Guinness record book fame at the annual Old Port Festival.

well I hope they get into the Record Book!
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Re: Plans shaping up for 60-foot lobster roll

Post by That's I-gore on Tue Jun 09, 2009 9:09 am

I saw this on Fox News. Pretty cool.

I've never eaten lobster roll, but I'd like to Smile
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Re: Plans shaping up for 60-foot lobster roll

Post by libertarianandproud on Tue Jun 09, 2009 6:06 pm

That's I-gore wrote:I saw this on Fox News. Pretty cool.

I've never eaten lobster roll, but I'd like to Smile


I wish I had seen it.
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Re: Plans shaping up for 60-foot lobster roll

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