A
A LOT
A LOT ADDED
DECADES
DECADES OF FAMILY EXPERIENCE AND PERFECTLY COOKING EVERY
PIECE OF LOBSTER.
>> WHENEVER WE GO TO NEW
ENGLAND WE ALWAYS GET THE
LOBSTER BUT IF IT'S TOO MUCH
THEN IT'S KIND OF FLAKY OR
POWDERY AND IT'S NOT ANY GOOD.
>> TO CELEBRATE THE 10th
ANNIVERSARY WE HAVE TAKEN EACH
OF THE CITIES AND WE HAVE
PARTNERED WITH THE BELOVED CHEF
IN THE CITY AND HERE IT WAS A
NATURAL CHOICE TO GO AND ALSO
IN THE COMMUNITY.
>> HE WAS DOWN IN THE BAHAMAS
SERVING TENS OF THOUSANDS OF
MEALS IN PUERTO RICO AND NORTH
CAROLINA.
CAROLINA.
CAROLINA. >> THIS ROLE IS GOING TO BE OUR
TYPICAL LOBSTER AND TYPICAL BUN
BUT INSTEAD OF A LITTLE MAYO OR
LEMON BUTTER WE ARE GOING TO
USE UP AIOLI AND THE PICKLES.
>> SAY THAT FAST THREE TIMES.
>> I WILL NOT TRY A NICE TWIST
AND THE PRESENTATION IS
WHIMSICAL.
WHIMSICAL. >> CAN WE PUT THIS ONE TOGETHER
? YOU'VE GOT THE BUN TOASTED.
>> A GOLDEN BROWN TOASTED BUN
AND THE NEXT STEP WILL BE THIS
BEAUTIFUL LOBSTER. EACH PART
OF THE LOBSTER IS COOKED
SEPARATELY AND GRADED BY SIZE
SO EVERY BITE IS SWEETNESS AND
TEXTURE.
TEXTURE.
TEXTURE. WE BUILD THE SKY UP AND THE
NEXT STEP WILL BE THE PEPPERS.
>> TOMORROW NIGHT FROM 6:00
UNTIL 8:00 YOU CAN MEET LUKE AND
BEN AND THE PEOPLE THAT BY THE
LOBSTERS WILL GO WHERE?
>> THE BEAUTIFUL ORGANIZATION
THAT WORKS TO EMPOWER
COMMUNITIES.
COMMUNITIES. >> CONGRATULATIONS.