The Texas BBQ Forum

Were getting our last Salt Water fix in for the year tonight.
Lobster Rolls and Clam Chowder are pretty sacred up North, just like proper Q is to Texas.
There always has been, still ongoing now and always will be debates on how to properly make these two foods so I went with a Warm Lobster Roll with Brown Butter, Chives and Cellery with a Squeeze of Fresh Lemons on a pan toasted Center Cut Hot Dog Roll...
This seems to be more popular just south in Connecticut but most spots in Maine offer this version as well.
The other is a Cold Lobster Roll with light Mayo which is excellent as well but tonight I knew I would get the look of death if I gave Deb Cold Lobster .

Also made Clam Chowder with the usual suspects such as Milk, Heavy Cream, Parsley and Thyme, Salt and Pepper, Bacon Chunks, Vidalia Onions diced up and sauteed and Red Potatoes..
I also used 2 types of Clams, Steamers from Maine and Littlenecks from the supermarket.
Grabbed a few Fresh Italian Bread Bowls, ran them under the Broiler first and loaded them up with the Chowder...Tasted GREAT !
Also Roasted up some Red Taters with Olive Oil, Minced Garlic, Salt and Pepper and drizzled them with the Horseradish Aioli I picked up from Stonewall.

Great dinner tonight, a little heavy on the stomach but very tasty.

Hope you all enjoy the pics

Sent from my SM-S767VL using Tapatalk

Few more pics..

Sent from my SM-S767VL using Tapatalk

Some more...

Sent from my SM-S767VL using Tapatalk

Last few...

Sent from my SM-S767VL using Tapatalk

So much yum!


Sent from my iPhone using Tapatalk

bsooner75 wrote:So much yum!


Sent from my iPhone using Tapatalk

Thx sooner !

Probably a bit too much yum but we managed to take care of it

Sent from my SM-S767VL using Tapatalk

Wow! Clam chowder is one of my favorites and that looks AMAZING!

Unreal, you do neat things.

Gigemlaw wrote:Wow! Clam chowder is one of my favorites and that looks AMAZING!

Thank you Gigem,
I have to confess tho that I made a pretty noteworthy mistake when making this.
I had to steam the " Steamer " Clams last Tuesday night about 10 PM because they were on ice packs for 9 hrs that day so I vacuum packed them and froze them.
That wasn't an issue, the issue was I was so tired from the trip I completely forgot to save and strain the Broth from them that night and you know as well as I do that the Broth is pretty important for a good base for this type of Chowder.
Anyhow, I did get lucky by manipulating the lost flavor by using some Old Bay which I've never done before but to our surprise the final taste was very close to what it should be.

Live and learn I guess

Sent from my SM-S767VL using Tapatalk

GRailsback wrote:Unreal, you do neat things.

I appreciate that GRails
Neither of these two dishes are new to me but it's been a Long time, hence the mistake I made as outlined above ^^^^^...
However, this was the very first time I've used a Bread Bowl which was absolutely delicious.
After the Chowder was gone, we'd just pull the Bowl apart and eat it like Toast. It was soaked up with the Broth, but not mushy and the outside crust was the perfect crunch!

Sent from my SM-S767VL using Tapatalk

It just looks spectacular, all of it.

GRailsback wrote:It just looks spectacular, all of it.

Thank you sir

Sent from my SM-S767VL using Tapatalk

WOW, that looks amazing

YIKES, I've been expecting this Vacation Cook but I didn't expect the Awesomeness (?word?) I love chowder but have to limit it to non-bivalve consumption. However, I would be on those Rolls like a Duck on a June Bug, I'll garoontee.

Bert and Emm,

Appreciate it guys, it was well worth the wait.
Emm, have you or Sherry ever had a Maine Lobster before ??

Sent from my SM-S767VL using Tapatalk