How to COOK Maine Lobster! 

The lobster was like. "I don't like this game!" Tail flip at you, buddy!

*Jacob snarfing the little claws was hilarious! Dude, you’re funny. Love that.*

I’m really into these longer fun videos. Didn’t ever think I would be so into lobster fishing. But Jacob just makes it so entertaining, informative, and chilled.

Vinegar and butter is also delicious with steamed Maine clams! It cuts the butter and you will enjoy the clams or lobster.

I am sitting here drooling. I live in Florida and treat myself a couple times a year. We have a fish market nearby that brings them in from Maine and I and ready for a feast!

"We put it in at 3:50,,, its 3:50 now." "Isn't that the heat Jacob?" 15:35 Such an underrated and funny interraction

I used to date a lobsterman (he went out of New Bedford MA) it was to the point I was even making eggs benedict with the lobster meat. We didn't last but man do I miss the lobster haha

One possible idea for the bun would be to reach out to local pizza places. The ovens they use are usually open ended and have a conveyer running through it. You'd need to figure out how to keep the roll in one piece as its coming out of the oven, and it would need to be in an ideal location/angle that you could just start moving it out the front door as it's finishing cooking the rest of the length.

So sorry to hear about the cabins in the storm! 😲 But thankful that you were able to repair. Gosh. What a frustration to overcome. As always you guys are in my prayers. Brightest Blessings! 🫂✌️❤️🦋🙏

Let me interject here and say: this man owns a growing YT channel, a lobster boat, an airplane, a very nice home, cottages on the ocean, and I’m willing to bet he owns a fishing boat, and a helluva nice truck to go hunting in. This an example of people handing down their trade and teaching it to their kids (like Jacob’s dad did) and the ability to actually work hard.

Ah RIP Lobsters, we appreciate your sacrifice.

You could take the lobster "Butter" and mix it with softened butter to make a spread for the roll under the lobster mix so that the flavor is more uniform throughout the roll.

Keep doing what you're doing. It's always entertaining and often informative to watch. Don't obsess about making it entertaining and informative. Go for either or neither. You're doing great.

Don’t look, Leon! Don’t look! 😢😂

Now I want lobster….

grew up in new hampshire and have long family history of Mainers, gotta love seeing lobster. absolutely the best thing to eat

I can't even imagine how amazing it must be to have access to eating this whenever you want. I am so jealous!

Have family in Waldoboro but haven't been up in 20 years, really miss it. Might look into the cottages to get back. Love the channel!!!

I'm typically more of a crab guy vs. lobster, but that makes me want some lobster.

Please for next video do lobster cereal. We don't care what people think, we just want to see lobster man eating lobster.

This was a very fun and educational video. Great job, Jacob.

The chomps cracked me up. 😂😂 I loved the "ad" for the cottages. Might have to plan a trip up there. 🤔

I was worried about you when you didn't come up in my feed after the fishing challenge. I was covered up with challenges myself at the time. So sorry there was so much damage. It's a real challenge to see your sweat and dreams swept away. So glad you and family are well. AND thank You for the occasional sweep of the sunrise in your videos

Theres something so fascinating about a guy eating lobster, and an expert at it. Ive only known the way my dad has cooked it since I was a kid, which he wok stir fries it. Its really good

After watching your channel for a couple of months. I'm not sure I could ever eat a lobster again. Kudos to you and your team! Much respect ❣️

Most people would disagree but putting a little bit of the tamale on top would make this over the top awesome

Buy a Cajun Injector. You would be able to get into places you can't with just the nub. The needle has multiple holes to let out the marinade of choice (obviously butter).

I had scallops in macaroni and cheese for dinner. Was delicious. Scallops are easy, 2 minutes each side, done

I love this variation on your channel. Watching you cook, prepare, and eat the lobster you've caught 🦞 😊

when you mentioned the “butter cereal” lobster, i was eating and I literally stopped mid chew to just *imagine* what that would be like. My brain wouldn’t let me, literally was like “nope, no way, nada.” Kudos to you for doing what you love though, the butter cereal clearly doesn’t stick to your bones as it would mine 😂 also permission to make a meme of those last 5 seconds - the eyes are just too funny

Beautiful cottages! My mouth is watering. Your lobster rolls looked great!!! The white ‘butter’, my husband used to call it cholesterol so fat and yea, sweet too!

O M G how have I not done this yet??? I’m definitely trying it! I may grill it though…

I've been getting baked lobster done this way from my local sushi place for a few years now ... absolutely delicious!

I live in the middle of England, about as far as I could be from the coast ! Yet, I love this channel ! Maybe I better move to the seaside 🤔

"Just eat it like cereal." My inner fat girl fell in love hard!😂😂

I enjoyed this! I love seeing how other folks cook. Thanks for helping to manage your fishery too!

There is a merchant marine school with a culinary Dept in Maryland. They may have some ideas for your challenge.

Butter & vinegar, that's interesting! I always used butter and lemon juice.

Looks to me like the lobster was gettin excited, no tellin how they mate and play underwater! Another great video sir Jacob. Please keep ‘em rollin. !!

It's the salt in the butter and acid in the vinegar that made the nerves twitch. Same thing happens to octopus sushi if you put soy sauce on it. You'll need someone with access to a tunnel oven for that lobster roll. If you could find one to rent, I bet Vito Iacopelli would be up to the challenge. He normally makes pizza and recently did a Guinness world record pizza with lots of other people. He has been known to bake Italian breads, focaccia, and calzones. I wish I could afford lobster. As a kid we used to eat it all the time. Now even our local high end seafood restaurant no longer carries live lobster. That lobster roll you ate would have been $10 when I was a kid at Hampton Beach. It was $20 when I got married. These days in our area that roll would cost around $40. Cut the tail meat across every 3/4" and throw it in there too. The taste difference is real but it has nothing to do with the size. It has everything to do with where the lobster is in the shedding cycle. Fresh sheds are sweeter but that sweetness stays about the same until the lobster meat grows to reach the limits of the shell. Then it starts getting less sweet and the meat will take on a little more texture. The toughest lobster meat is on ones ready to shed. Before the shed they start to form the new shell under the old one it is still wearing which makes it even harder to pick the shells. For big claws try breaking the tip with the crackers first it weakens the claw's shell structure and then you can crack it along the length.

“…2 pounds of butter…” *Fisherman’s Life has entered the chat

I love the idea of getting to go lobster fishing with you and stay in a cottage in Maine! My grandma is from Maine and I think it would be an awesome family trip 😎

never knew about the 1 1/2 pounders being better... thank you!!!!!

So try this for your butter, it's called Beurre Monte. All you do is simmer a little water (I think the actual measurements are 4tbl water to 8tbl butter). Simmer the water, slowly whisk in butter and that's all. I've also added some lemon and salt/pepper. It transforms the butter to somewhere between melted butter and cream. It keeps the butter from breaking down and separating and, most importantly, clings sooooo much better and it's simple to make.

mega content new member i love the channel really respect what you do for a living.

Yes 💯 Thank you for your lobster cooking tutorials!

OK if this man is eating lobster in pools of butter like breakfast cereal, he either has kryptonian level metabolism, or it’s a testament of just how hard that mans job is

You teach us so much. Thanks

“So while we wait, idk if I mentioned this or not…” 🤣🤣🤣dead That was great…these vids are genuine and I hope sometime to look into those cottages. Now if you’ll excuse me imma go buy me a lobster to cook lol

I grew up in Wiscasset and a friend of mine's dad had a few traps. Nothing like a shedder right off the boat and into the steamer. They were so sweet I didn't even need butter. I've never heard of cutting the butter with a little vinegar so that's on my list this summer. I might try a variety of vinegars to see how they complement the meat.

Love lobster meat, also warms my heart that you put them to sleep

My grandfather used to eat the yellow stuff man that was in the belly look like spicy mustard😂

@It’s that the heat Jacob?” 🤣

We put butter in our water when we steam. Can't go wrong anyway! Just wish I could try Maine lobster! Love your channel!

Lol the zooming in on you at the end, great stuff, good video. A couple of audio issues cuz the mic kept pressing up against ur neck, maybe clip it lower on ur shirt?

You guys are hilarious. Enjoy watching the videos.

For the bun you need a conveyor oven that could take the continuous long roll.. Like an industrial version of an easy bake oven or those toasters they have at hotels that put the bread on a conveyor through the machine. Your best bet might be a pizza place with a conveyor oven that could be slowed down enough to bake the roll. Or maybe you could find a way to glue a bunch of buns together, like using some type of egg wash to “glue” them to each other, or maybe a flour and water glue, that can be really hard once it’s dried and you could assemble it in place. Good luck! Sounds like a fun project!

If you want to injection marinate the claws, use a hypodermic needle for a hard-shell because there isn't much of a gap between the claw meat and the shell for the butter to seep into.

The first time I had lobster was in Maine. That 1st lobster was excited when you started rubbing it 😅😅

He's happy to see you. Really happy.

Damn it!!....... I just ate and by simply watching you eat those rolls.....It made me somewhat hungry again!! 😅

That was hysterical!

Awesome thanks Jacob...wish I lived closer to hire a cottage for a weekend 😋.. lol mic on the outside I assume lesson learnt 😇 Looking forward to next upload😎

Keep the videos coming!!!

Thanks, now I'm hungry for lobster past midnight. Looks good though, good stuff as always.

There was an Iron Chef (Japan) episode about lobster (Atlantic lobsters, not the ones local to Japan) and it had a quote "The left claw is the best." Which I agree with, as it's the crusher claw and my favorite bit of the lobster. Steamed whole is the best, but I've also had it charbroiled (cut in half). I had a 6 oz of meat lobster roll in Vegas in March. That was good. Just simple butter. I usually don't go much on butter when eating shellfish. I love the natural taste.

Try stir fry with butter , and finish with a splash of warmed vinegar.😘

My mouth iz watering! I love lobster. My daughter gets me some on my birthday. Its coming up!

I am so envious! I love lobster!!!

6:55 “you can eat it, if you’re a weirdo” This feels like a shot at Nick Kratka, even though I know it’s not😂

as a former NH resident, I loved seeing those New England hotdogs buns. they are so much better than what we use here in the midwest!

This video makes me wanna travel to your side of the world purely for the lobster!! My belly is rumbling now after watching this 🤣

For the oven, try bain-marie style so you can still use steam affect while baking. That make help. You still have to monitor overcooking, obviously but it may also help retain the texture that you get from steaming (or close to it).

Good luck with the new venture 👍🏻

Jacob experiment with a conveyer style pizza oven to bake the roll. I’m sure there will be lots of things to figure out but it should work.

🔥🔥🔥As far as making a 200 foot bun, for your lobster roll, the best option to bake the bun could be an open-ended pizza oven! You can insert the bun/roll inside the oven and as it bakes, move more into the oven and out the other side, until you have baked the entire bun! If you decide to try this idea, I would love to at least see the video! 😍 I love lobster! 😋🦞

@ Jacob Knowles, Canadian here, my Mom inherited one of her father’s heavy knives, he and my uncles were Newfie fisherman. Descended for generations of fishermen on mom’s side Anyway what we did growing upon New Brunswick, was take the heavy knife and put it on the hard shell of the big claws and giver it a whack with the hammer just so partially open and then easy to break with your hands. Nothing like a meal of lobster. I was the one at the picnic table with the juices running down my elbows. I remember being out at this seafood place a few years ago and this couple ordered lobsters, They had no idea how to get into one. My ex and I were on a trip and I tried to get him to go over to that table to show them ( he didn’t) and I almost wept as the couple really failed terribly. Those two obviously did not reside close to the ocean. Yes nothing like a good North Atlantic lobster with salads and a dinner roll out at a picnic table and the juices running down your elbows ( and in my case a most unladylike fashion. Also you are correct I don’t find the large lobsters as tasted as the smaller one

Great Guys !

Looooved the video!! Thanks for the new ideas!! 250 for 8 to 🤷🏼‍♀️ depending on the size lol

Thank you for this video..very cool. Peace :)

Lobster is the best. Always easier to cook than it is to eat. I've had some amusing struggles trying to crack big claws myself. I've had a vice out and also used big vice grips other times and I have came away bleeding at times from getting cut on the edge of a claw shell. Despite the pain and struggles, the meal was always worth it.

For the bun I would look for someone with an industrial oven that is continoulsy baking stuff while it is moving through the oven. That is the only way you can bake something that long really. Then you continously feed it with dough at one end and get roll at the other end.

My personal favorite way to cook lobster is on the BBQ keep rotating until cooked. While it's cooking rip a beer can top off and melt butter along side the lobster. Delicious

I love the large Fundy Lobster. Just had a five pounder a couple days ago. You left so much meat behind in the bodies. Chewing the legs and sucking the juice out is awesome.

I love lobster... Will have to try the vinegar and butter dip... My usual has been butter, garlic powder, and a couple dashes of hot sauce. Seriously disappointed you ignored both the body meat - so tender! And the tomalley. I like these parts even more than the claws. Favorites are the knuckles and the tail. But I scarf down all of it.

Search for the Cooks Illustrated video on Beure Monté. It's a way to change the texture of the butter to something like a thin yoghurt without changing the taste at all. Much better for dipping. I've had it with lobster and it was out of this world.

Using the syringe, and making the tail flippers move: all I could see was Dr. Frankenstein!

To funny I’m from Wisconsin and know you have to be watching the time in the oven like a hawk next time use a temp probe and I bet they would’ve came out great. Great video I will have to check them cabins out sounds awesome even better would be if we could go with on the catch and then cook and clean

That was fun! Next time maybe trying the Thomas Keller butter poaching method with the addition of your vinegar addition…look it up!

I’ve always mixed the blood (what you called “butter”) in with a bit of mayo to make lobster rolls. Extra lobstah flavah!

2:05 He’s obviously a teenager… mere mention of lullabies and ribbing his back… what other reaction did you expect, Jacob? 😂

OMG hungry now...❤😊

Hey Jacob thank you for all the information in the videos. One question I have is do u have specific fishing areas and how do u space out the traps?

Thanks for the update and views 🇺🇲🇺🇦

I need to get to Maine.

Jacob- There is meat in the flippers & the little legs which is sweet. How come you threw it out?

I was waiting for the bands to come off. Great job, fun video, as always. Quick question. Any idea where I can find a cabin to rent in the summer?

Call Binging with Babish and/or Joshua Weissman to bake the bread lol. Would be such an awesome collab

Jacob, I live in New Hampshire and big bugs are the best, I don't find much difference in the flavor, but the little ones are more tender. I'll show you how to deal with the big boys, there are chunks between the gills the size of bay scallops.

Ahw man it’s beautiful there, sure wish I knew of if there was a place to stay or rent like a cottage or something 😉