Welcome back to the show.
You know, we have great seafood
here in the Pacific Northwest,
but lobster rolls are not easy to find.
That all changes now.
Mason's famous lobster rules
just rolled into town,
opening its first West Coast
location in downtown Seattle.
Michael Finn Finlay is here to
tell us how to properly make
and then eat a lobster roll.
Am I saying it right?
Is it lobster or lobster?
Well, it depends on where you're from.
There's a little bit of a rivalry there,
but yeah, I call them lobster rolls.
Thank you so much for having us today.
We are really excited to have you here.
So how, what is so special about a
lobster roll? Someone's never had one.
It's really a cultural experience.
So if you're from the Northeast,
that cuisine is kind of ingrained
with you as you grow up. Yeah.
So it's like going to, I don't know,
getting a bennier in California
and not Cafe DuMont in Louisiana
or getting a cheese steak in
California and not getting one,
you know, gyms in Philly.
So what we wanted to do is give
you that genuine experience
like you're in Portland, ME.
Or you're in just the lobster
shack in New Hampshire and
that's what we want to bring. I
love it. OK. So how,
how does one make the lobster
roll? Yeah, I'm glad you asked.
And I want you to take notes
because it's really complicated.
Actually. It's not. OK.
You wanna let the lobster and the
ingredients talk for themselves
because if you have good ingredients,
you don't get out of the way. Yeah,
exactly. Agree with you.
I agree. No, old Bay here.
So we. Absolutely.
Are we starting this together? Yes.
So you've got your gluten free bun,
which is not traditional
but not traditional.
But I thank you for being thoughtful.
I appreciate it.
You offer those in our store.
We're gluten free and friendly
and we have multiple items. That's
nice. That's really nice.
Because sometimes, you know, I mean,
not I I'm gluten intolerant,
so sometimes I will.
But it it's, you know,
it's nice to not have to worry about it.
So I see you're buttering both sides,
buttering both sides. Again,
inside and out are just the outsides.
Well on yours it I'm gonna
let you do whatever you would
like to do on that. Really.
I like if you like a lot of butter,
but it's you. Both sides.
And again, super complicated.
Lots of ingredients.
We might need people to take notes. OK,
so when making a lobster roll,
you wanna make sure that you
have the best ingredients, right?
And that's what Mason
is all about.
And that's what we're all about.
We have this on now.
Put it right on.
We're gonna wait a couple of minutes on that.
We're going to grill both sides of it.
OK? And then while that's happening,
we are going to saute our lobster
and warm butter in warm butter.
Exactly. OK, so right here,
we'll get this started, and you're right.
It's all about the ingredients.
So that's what Masons is all about.
I mean, if you see this.
Yeah. That's not imitation.
No, that's beautiful.
That's a real lobster.
It is real lobster.
And that's what you get when you
get when you come to Masons.
So we're gonna put a
generous amount for each one
and you guys don't. I'm looking at.
It's not like you're
skipping with like the creepy parts of the
lobster that sometimes no one likes to eat.
You're this is all the
good lobster knuckle claw.
And then we have tail for one of our roles.
But a lot of people have belly and,
you know, feet and stuff to lower costs.
Yeah, that's what I'm saying. Or about.
Thank you. That grosses me out.
It really does, doesn't it? Yes.
And I'm gonna steal the butter from you.
Yes. Again, butter and always more butter
than better with butter. That's correct.
And we're gonna put a generous amount.
Yeah, we're not. We're not with.
You want some help there? Yeah.
Thank you. Appreciate it.
And we'll do the exact same on here.
OK. And then.
And then again,
super complicated and you're just
sauteing and we're just sauteing it,
OK, the lobster and butter.
And while this process is occurring
and it doesn't take long,
we are going to flip our roles
just to get a nice.
Cooking here on new day while you
were waiting for that to cook,
let's what does this lobster
roll rivalry I hear about?
Oh my goodness, I'm glad you brought that up.
So we're making right now is
called a Connecticut roll.
OK, and it's not actually
the OG or the first one.
The first I know the first one
is served chilled with chilled
lobster swipe at Mayo and a little
lemon butter and then celery salt.
That sounds good.
It is.
And we have one right here
already prepared, so you
get it. Yeah, you sell
all the different kinds of the rules.
There's no rivalry at Masons.
There's all, all are welcome.
It's whatever style you like.
OK, come on in and we'll get it.
So long as it's authentic.
We have, if you look at our different roles,
we have one from Connecticut,
and it's kind of like the Connecticut,
New York role style.
We have one from the classic.
It's main. And the lobster style,
which most people are familiar with,
is more kind of your Massachusetts
or West Coast style.
They're all good. OK.
But they're all a little bit different.
So something for everybody here.
So my, my producer in my ear,
she just want to make sure not all
of them have mayonnaise because she
is a real aversion to it, actually.
The just the classic role
and the lobster salad role.
And if you want it on the BLT, that one too.
This is just you make a lobster BLT.
We do. This and this.
This one's for you right here.
Oh yeah.
And again, this is just the Connecticut.
So it is served warm, gluten free.
And we always put in New York
pickle right here. Oh, good.
I love a pickle. There you go.
Can you tell me what's the bahaba rule?
So the Bar Harbor is any one of our
roles can be made into a Bar Harbor.
And it comes with 50% more meat
and a lobster tail on top.
And yeah, so I have it. OK.
I'm gonna try this right now.
Absolutely.
Ooh.
My gosh. Oh my goodness.
You can taste the lobster and the quality.
That's what it's all about.
Get out of the way.
Let let it, let it shine.
OK, that is so good. Oh my gosh.
And I wanna keep eating
it before it gets cold.
But it's it's nice when it's nice and hot.
Oh gosh. Yeah, right there.
Besides lobster, by the way,
is there anything else on the menu?
I see you have a salad here
with lobster in it, but we do.
We have shrimp there.
We also have clam chowder.
We have lobster bisque.
We have Mac and cheese.
We have Nathan's famous hot dogs. So come
on in. Oh, really? Hot dogs. Yeah.
My kids will be so pleased you
do a grilled cheese because I'm
gonna do a mean grilled cheese.
We have a lobster grilled cheese, and we
do a regular grilled cheese right there.
Absolutely. OK.
Thank you so much.
Thanks for having for this.
Thanks for making my lunch.
Thanks for the gluten free bread.
Thanks for bringing the East
Coast to the left coast.
Thank you so much.
Lee is the best coast.