We challenged chefs of three different skill levels – amateur Emily, home cook Beth, and professional chef Danielle Alex of Diversity Kitchen – to make us their best lobster roll. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices each chef made along the way – both good and bad. Which lobster roll has you pining for a day at the beach?
Follow Danielle on Instagram at @danielleginet & @diversitykitchen
Keep up with Emily on her YouTube channel at http://youtube.com/emilyduncan and on Instagram at @emilyslamduncan
Rose is on Instagram at @rosemarytrout_foodscience
Beth can be found at @bethdimino
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As a Mainer I don't know anything about lobster but its the only reason people remember Maine exists so hi
Beth had me at butter. I've dreamed of that kind of lobster roll but can't afford it.
Why salt the water if you’re just gonna steam heat something? The salt doesn’t evaporate … am I missing something?
Like all people that think they’re highly sophisticated, they do too much. With lobster, less is more. Far more.
Are you gona toast the inside
Wow I'm stoned an drink bit I see they brought great ppl and from all over so beautiful bro these videos are great
i want the level 2 lobster roll !!!!
Oh god it's freeka woman
why would you salt the water if you are steaming it?
Danielle: That looks badass… I dunno if I can say that
Meanwhile Penny trying to booze everyone up when baking
I want to see the chefs try eachothers foods
I'd rather eat Emily's roll.
Beth carrie’s the show
Poor lobster lived its whole life to be chopped up by a diversity hire
I love Emily.
dungeoness crab for the win!!!! -sorry not sot sorry, best crab ever. And yes, ive tried king, queen, snow, soft shell, blue crab.
Tbh level 3 looks the worst. Doing too much to it, even though brioche is a neat idea. 2 looks the best by far.
boiling lobster before it's dead makes the meat tougher and less sweet chef frank would know that
Granny seems she enjoys killing the lobsters
I love Danielle and her Japanese flavor influences!
I am from Connecticut. Beth made the finest Lobster Roll I have ever seen. Emily made a bog standard Maine Lobstah roll, which looks delicious. Dani… tried too hard. I love the fried shallots, the shiso, the sake in the poaching broth, but what she missed was that ultimately, a lobster roll is hand food. Hers is overstuffed, and crab is not lobster. On the other hand, lobster is not Seattle, so maybe she should have made a crab roll with, so long as she's gettin' Kraken, a squid topping. No doubt hers took the most skill, but did it hit the mark as well? No.
I think if I was gonna pick and choose I'd have Beth's lobster mix with Danielle's bread
Emily still going the damn thing
Danielle is ????