Summer is ripe for Lobster Roll

Celebrating Chef George's 24th Anniversary on PBS

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Is a lobster roll the new hamburger? 

George Hirsch Lifestyle Lobster Roll

There are many seaside locations up and down the coast that serve very good lobster rolls. And, I have enjoyed many. But clearly the best meat-for-meat is still the Clam Bar located here in the Hamptons, on the Napeaque stretch between Amagansett and Montauk. The late owner Dick Ehrlich set the bar very high serving-up their chock-filled fresh lobster rolls, chowders and locally grilled fish caught within minutes of Montauk. You can tune-in to CreateTV this summer to watch; or view at your leisure on DVD. Order GHL DVD and watch the segment filmed at the Clam Bar plus all 13 episodes of George Hirsch Lifestyle.

George Hirsch Lifestyle on location The Clam Bar

The Clam Bar's recipe is a trade secret, but making a great lobster roll is about keeping it simple. Buy lobsters from a reputable fish monger. How the lobsters are caught, handled and stored is the key to the flavor of the meat. And, never use lobster meat that is spongy, a sign the lobster was falling off or died before cooking. 

Chef George Hirsch's Lobster Roll

George’s Lobster Roll

Makes six sandwiches 

* 1 1/2 - 2 pounds knuckle & claw lobster meat, , cooked (How-to cook Lobsters)

6 top-split long soft rolls 

3 Tablespoons celery, chopped fine 

1 Tablespoon chives, chopped 

1 Tablespoon parsley, chopped 

Juice of 1 lemon  

1 teaspoon hot sauce

3 Tablespoons butter, melted 

Optional: 1/4 cup mayonnaise. Or, 2 additional Tablespoons of melted butter added in place of mayo. 

Cut lobster meat into 1 inch pieces. In a large bowl toss lobster meat, mayonnaise, celery, chives, parsley, lemon, and hot sauce. 

Brush rolls on the outside with butter and lightly toast on a griddle or in a large sauté pan.
Divide lobster filling up into the 6 rolls and serve immediately. 

TIP: Steaming lobsters preserves the flavor of the meat. Buy lobsters steamed from your local fish market.

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Beer Batter Cod

Buying food and reading labels can be a dizzying task. One can't help but be overrun with questions like - Is this good for me and my family? Is it safe to eat? Where did this come from? Is this sustainable? Reading labels can work most of the time, but what if there’s no label, as with fish? You would think if a fish has been around since the beginning of time and spawned billions of eggs - there wouldn’t be any problem, right? But not so fast, too much of anything can be harmful, even cod. 

 Fishing off Montauk Point, East End LI,  GHL

Fishing off Montauk Point, East End LI, GHL

With it’s mild flavor, low fat content and a dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips along with haddock and plaice. But, did you know it is currently at risk from over fishing in UK, Canada and other Atlantic waters? So be in the know with Seafood Watch. Use this guide to find ocean-friendly alternatives to seafood on the Seafood Watch “Avoid” list. It’s a good thing to use discretion and follow their lead so in the future when we are calling all cods, there are still some around.


The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.

George's Beer Batter Cod

makes 4 - 6 servings | George Hirsch Lifestyle 

1 1/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

Freshly ground black pepper to taste

2 eggs

1 teaspoon hot sauce

1 cup beer, a strong full flavored Stout or India Pale Ale

vegetable oil for frying

2 pounds cod fillet, cut into serving pieces

Malt vinegar for serving

Combine 1 cup of the flour, sugar, baking powder and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, stirring constantly, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.

Heat 2 to 3 inches of oil to 370 degrees F. in a deep sauce pan or deep-fat fryer.

Dredge the the cod in the remaining 1/4 cup flour, shaking off any excess, and dip into the batter.

Carefully slip the pieces into the hot fat and cook until brown on both sides, turning once. Drain on paper towels. Serve with french fries and malt vinegar.

Better than Quiche Lorraine

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Contrary to what you might believe, the tart quiche originated on German soil and not French. The widely popular classic of French cuisine heralds from an area of the medieval German kingdom Lothringen, aka Lorraine, France.

Years ago the pie was made with just eggs, cream, smoked bacon and bread dough. The word Küche or Küchen is German for cake; believed to be the origin of the word Quiche. 

Keep in mind, the Lorraine region has influence from Germany as well as France; so depending on who you ask or where you sampling your Quiche from - you may receive a slight variation of the recipe. Today a Quiche Lorraine is expected to contain cheese and onions, as well. The use of Gruyère cheese is a relatively new addition to quiche in France. Oh and don't expect to taste any Gruyère in your quiche in Lorraine; they are purists - sans the cheese. Too bad, it's a really good modification to the French recipe. In Germany expect onions and no cheese; and it's called Zwiebelkuchen.


I find it interesting to know the classical origin of a dish, but what is more important when making a quiche or any dish for that matter is - what influences the taste and texture of a dish. So for me the appeal is not to stick to its classical roots, but how the melding of cultures and the additions of flavorful savory ingredients, in this case, like onions and cheese have improved on this dish. 

As for Real Men Don’t Eat Quiche, the best selling book by Bruce Feirstein, which satirized stereotypes of masculinity; I can assure you based upon all the quiches I have made - real men DO eat quiche! 


Add 1 Tablespoon flour mixed into filling prior to adding egg/ milk mixture to help set a filling that is too moist, example: tomatoes, mushrooms, etc..  

To prevent a raw bottom of quiche, pre-bake pastry dough Blind (8-12 minutes with no color) before filling.

Bake directly on an oven rack. Baking quiche on a cookie or sheet pan will cause the tart or pie bottom to be raw. 

Feel free to improvise with flavors, seasonings, vegetables, meats and seafood. Just keep in mind that adding very moist fillings such as mushrooms, tomatoes, etc will affect the custard of eggs and milk or cream.

Better than Quiche Lorraine Recipe

Makes one 9-inch tart | George Hirsch Lifestyle

For George's Pastry Crust:

*George’s Favorite Pie Crust

Makes 1 pie or 2 bottom crusts

1/2 cup butter

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough. 

Next, mix the flour, salt, sugar and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summer time cool off the flour by measuring your flour and refrigerate one hour before making dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of butter into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two parts; 2/3 and 1/3 (2/3 for the bottom and 1/3 for the top). Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces which will give the crust a lighter texture when it is baked.

Prepare George’s piecrust the night prior or at least 1 hour ahead; or use store bought piecrust. Roll out pastry into a 9-inch tart or pie pan. Pre-bake pastry dough Blind (8-12 minutes with no color) before filling.

For the Filling:

1 cup (approximately 6 slices) thick cut or slab bacon, cut into thin strips-'lardons'

1/2 cup sweet white onion, sliced thin

2 green onions, chopped

3 eggs, beaten

1 1/2 cups half-half or milk

Pinch of sea salt and fresh grated nutmeg

1/2 teaspoon each hot sauce, fresh grated black pepper

1 cup Gruyere or good Swiss cheese, shredded


2 Tablespoons fresh Italian parsley, chopped

2 Tablespoons Arugula, chopped

Preheat oven to 375F.

Pre heat a sauté pan to medium heat, cook bacon until brown and crisp. Remove bacon pieces and drain on a paper towel. Drain bacon fat from pan; add both onions to pan and cook for 2-3 minutes to slightly soften. Allow bacon and onions to cool. 

Place bacon, onion, parsley, Arugula, and Swiss cheese on top of blind baked pastry crust. 

In a bowl whisk together the eggs, milk, salt, nutmeg, hot sauce and pepper and pour the mixture over onion and bacon tart. 

Bake for 20 minutes, lower temperature to 350F; total baking time is 30 minutes or until egg custard is set. Allow to cool slightly and serve warm or at room temperature.  

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Beyond The Plate

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With celebrating St. Pats this week I share one of my favorite vintage shows from GHL celebrating the Irish. So much about what is so-called popular in food today is really about remembering what was a necessity of yesteryear. Join me with Ireland's TV celebrity chef Rachel Allen as we share our views on preserving while plating up from the ground up. 

Watch The TV Segment

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