Summer is ripe for Lobster Roll

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

Sat 6:30AM/11AM/11PM/6:30PM 

Sun 12:30AM/8:30AM/5PM

Wed 8:30AM/2:30PM 

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.

Quantity:
Add to Cart
Quantity:
Add to Cart

People, Pubs and Pints

Even as a stranger you'll be made to feel like a regular local. Where's that? Any pub in Ireland. The local pub in Ireland is the heart of any village. It's the place to catch up on local chit-chat or good craic, listen to live music and enjoy really good hearty food. See for yourself how Ireland's warm hearted culture brings me back time and time again.  

 Watch The TV Segment

GeorgeHirsch-Pub1.png
GeorgeHirsch-Pub2.png
GeorgeHirsch-Pub3.png
GeorgeHirsch-Pub4.png
GeorgeHirsch-Pub5.png
Quantity:
Add to Cart

Produce of the Sea

With St. Patrick's Day approaching on Thursday, I'll dedicate this post to all things Irish. Here are a few tasteful reasons why celebrations are in order from County Kerry + why Irish chefs cook with such passion using their "produce from the sea".  

To Watch The TV Segment.

GeorgeHirsch-tvshow-421.png
GeorgeHirsch-tvshow-422.png
GeorgeHirsch-tvshow-423.png
GeorgeHirsch-tvshow-424.png
GeorgeHirsch-tvshow-426.png
GeorgeHirsch-tvshow-427.png
Quantity:
Add to Cart

Sacher

Exclusively available at the Hotel Sacher Wien, the Hotel Sacher Salzburg, the Café Sacher Innsbruck, the Café Sacher Graz and at the Sacher Shop in Bolzano. Just like 175 years ago, the cakes are covered with apricot jam, iced with chocolate and packed in wooden boxes by hand. 

This Hotel Sacher specialty is a purely natural product, made without chemical preservatives. The "Original Sacher-Torte" is traditionally served with unsweetened whipped cream and a cup of "Original Sacher Café". More than 300,000 cakes are produced at the Hotel Sacher per year, more than half of them are sent to destinations all over the world. 

sacher.png

If you missed your flight to Vienna this weekend, order takeout soon, delivery is 7 working days: Click for sizes and details.  

Exclusively available at the Hotel Sacher Wien, the Hotel Sacher Salzburg, the Café Sacher Innsbruck, the Café Sacher Graz and at the Sacher Shop in Bolzano. Just like 175 years ago, the cakes are covered with apricot jam, iced with chocolate and packed in wooden boxes by hand. This Hotel Sacher specialty is a purely natural product, made without chemical preservatives. The "Original Sacher-Torte" is traditionally served with unsweetened whipped cream and a cup of "Original Sacher Café". More than 300,000 cakes are produced at the Hotel Sacher per year, more than half of them are sent to destinations all over the world. 

Quantity:
Add to Cart