- Hey guys, welcome to another episode of Prime Time.
We're here with Mason.
Mason, wave.
- Dude, I used to be a semi-professional rollerblader.
- Mason's from Turkey and the Wolf
and Molly's Rise and Shine,
where he makes sandwiches and he is successful at it.
Whereas, we have made sandwiches
and we lost a lot of money at it.
And, today we're gonna make some sandwiches.
What have we got in here?
- We have no idea.
Two mystery ingredients masked in burlap.
- There's definitely not a human head in here.
We're pretty sure.
What are one of the odds we're gonna put mayonnaise
on this sandwich?
- Hundred percent.
- Wow.
- Go ahead and call your shots, hundred percent.
- Ready to figure out our secret ingredient?
- Yes.
- Okay.
(dramatic music) (hands slapping on table)
- Okay.
- Oh! That's great news!
- Okay!
- You can definitely put mayonnaise on this.
- Oh yeah.
- This is gonna be fun.
- [Brent] Three lobsters.
- [Ben] And we have some filet mignon,
because, apparently, we blew out our budget
for the entire season in one episode.
- I see surf-and-turf, some f****** Cape Cod s***.
- I'm thinkin' celery's gonna be the star.
- [Brent] Okay.
- Celery's gonna be the star of a lobster
and a filet sandwich?
- Yeah. These are gonna be like supporting cast members.
- We gotta try both of these.
Let's cook 'em, little bit of both up,
and then see what the f*** we're gonna do.
- You can say f***?
Everything's different now.
- Let's get some water up.
We'll get some water boiling,
cook one of these lobsters, taste it,
decide exactly what we're gonna do.
(upbeat music)
- We're gonna salt the water,
you could measure it out, I'm sure.
You could use Google,
but we're gonna make it taste like the ocean,
because that's where the lobsters came from
and that's the kind of water you want 'em boiled in.
This is a really big pot of water, so
we're gonna put a lot of f****** salt in it.
- Bye bud.
- Set timer for 20 minutes.
- So, as we wait for our hangovers to set in
- Yeah.
- How do we make this big filet
look like this nice, clean, little chunk of filet?
- So I'll clean this baby boy up for us.
You just have this sinew you gotta clean up.
and then when we're in,
we're on our way to steaks.
Why are we gonna wait for our hangovers to set in
and not just have another tequila?
Brent's on cocktails.
This baby's all cleaned up now.
When you take no fat and a really tender muscle,
what you get is not much flavor.
So I'm glad we actually have a bunch of lobsters
just hanging out because we're gonna need something,
some flavor going on.
- Lobster, high in fat, filet not.
(rolls tongue)
- Yep, we'll do some center cut
and there you go, that's a steak
that any mom would be happy to eat at mid-well.
Nothing like mezcal at 10 a.m.
- Cheers, thank you so much.
- Cheers.
- [Mason] Lobster cooked. We threw it in an ice bath
to make it stop cooking.
- [Brent] Yes.
- And now we're gonna crack it open
and taste it.
- Yeah, let's eat this thing, I'm really hungry.
- Cooked?
- Yep.
- We'll take the old tail out,
make a little spot for the beefy, beefy boy.
(upbeat music)
All right, here you have it.
We got tail, we got claw, we got Mr. Beef.
It's, like, pretty rare in the center.
We might wanna do, like, a rare
or even raw preparation for the meat.
- Yeah.
- So, a tartare/lobster?
- I think we could go tartare/lobster.
I don't know, let's try the lobster.
- Okay.
- Let's make sure.
- Texture's very similar, the lobster is--
- Definitely a stronger flavor.
- Way more flavorful.
- Yeah.
This is how you make a sandwich for the menu?
- I kinda just, like, lob it up to the team
and they just kinda figure it out.
But if, no I'm just kidding.
The thing about making a sandwich successfully
is not any different than, like, a plate of food.
Like if you go to a restaurant
and you get, like, a really well composed dish
and it's balanced,
we're kinda doin' the same thing, but between bread.
And instead of making things taste good
and then throwin' 'em on bread,
you kinda think about all the components
as adding to the whole.
So like the bread is actually
something you need to think about.
- Yeah.
All right so we got, I think, an idea
of where we're going.
Go grab some ingredients, start putting this thing together.
(upbeat music)
- I think the tartar, we'll do salt and pepper,
Dijon mustard, cornichons, shallot.
We'll just do the, it's mostly just seasoning
the beef with some crunch.
And then just like a tiny bit of Dijon.
- All right, we have all of our ingredients assembled.
You have some bread you brought.
- White bread is gonna be perfect for this
because it's gonna be buttery and we're gonna toast it
and it's gonna have some of the flavors
of the split-top roll that you'd normally do
for a lobster roll.
The idea here, and we're gonna cut off the crust,
is to go thick.
We know we're gonna do lemon
because you gotta have acid in all food.
Red onion, I think we're gonna chop it up.
Piece of celery.
We know these are gonna be sandwich kinda toppers.
Now we should probably build the stuff
that goes in the tartare, maybe mix it together.
What's the best way to cut this up for tartare?
- You wanna pile of, pile of this?
- Pile of that, do it.
- Great.
(upbeat music)
- We gotta get some of the lobster meat out.
- I'll do that, I just don't want to embarrass myself
and not take out the whole tail all in one.
This is, like, where a lot of people
are gonna make fun of me, 'cause I've never done this.
- You wanna mix this tartare?
- Yeah let's do that, that's a good idea.
We're gonna keep it super simple,
we don't want it to be creamy,
we already have the mayonnaise in there.
Salt and pepper for sure.
We opted to go whole capers
'cause we wanted sorta good bites of brininess.
We opted for larger chop cornichons
and we're just gonna do a little bit of dijon.
- So we're really, like, covering all of our bases
of, like, proteins, fat, butter--
- Acid.
- Spice, acid, everything, everything is here.
- [Mason] We need to make a bit of a lobster salad.
So we decided we're gonna add Old Bay brown butter
that we just made
- [Ben] Perfect.
- [Mason] To Duke's mayonnaise.
And then, once we toast the bread,
we have all the components for the sandwich.
(upbeat music)
Dude, I used to be a semi-professional rollerblader.
- You were a sponsored rollerblader?
- F****** rollerblader here.
- Yes.
- Rollerbladers here goin' around my arm
and then this dope little 90s rollerblade right here.
Oh yeah, and last but not least,
the Duke's mayonnaise tattoo.
- [Ben] You have a f****** Duke's tat?
Oh that's great.
- We are ready
to build this sandwich.
- Let's make a sandwich together.
- I'm excited.
This is a crucial part though.
I think layering is really important.
- This guy loves layering.
- I love a layer!
- [Brent] All he talks about.
- How, how are we gonna build this thing?
- Tartar on the bottom.
- I was thinking the opposite
because this is such a base note,
is gonna come at the, I want that kind of at the end.
You're gonna get that up top?
- Whatever's on the top
is gonna hit the back of your front teeth
and it's gonna get stuck there for a second.
And technically that could be the last thing you taste.
Like, I don't know if you've ever had a sandwich
with mayonnaise and then cheddar and then food?
It's like (makes tongue noise) cheddar.
So let's go lobster first.
I think we just load it up with a lot of both.
- Yeah, I think we just--
- But maybe slightly more tartare
because it is definitely the sleeper.
- So let's talk for a second.
How expensive is this sandwich,
that we're making right now?
- So this is $15 worth of lobster.
- This is also tartare and not like f****** top round,
so that's another $16.
- The bread cost us a lot of money, it's $5 a loaf
and you only get four sandwiches out of it
so it's like $1.25 for the bread.
- I'll just add 50 cents for that.
- Or 75.
- $24.75, but, well $25.
- Let's make it $25.
- $25 sandwich.
So to get this sandwich at a restaurant, it'd be $75.
(all laugh)
(upbeat music)
All right, here we go.
(dramatic music) (hands slapping on table)
- We made a f****** sandwich.
(upbeat music)
- Okay, let's cut this $75 sandwich.
Who's gonna buy this sandwich?
Rich people, obviously.
- Why we're doing this.
- You're about to have a $16 bite.
- Yeah.
- Holy shit that's really good.
(laughs)
- I think we did all right.
- Yeah, wow f***.
- This is actually better than I thought it was going to be.
- Yeah.
- I thought it was just gonna taste like, just like nothing
because there's so many things going on.
We did a really good job of making a pretty great sandwich
with extremely premium products.
Good on us.
- Good for us, yes.
- Boy are we talented.
- I like the hug, let's do the hug.
- Oh, let's do the hug.
- Thanks guys, this was fun.
- Thank you.
- I had a lot of fun.
(upbeat music)