Hope you're having an amazing day it's mark wiens. I'm in the the beautiful no ink connecticut that claw look at that claw and today. We're do a little bit of a lobster tour of connecticut. We're gonna specifically eat the legendary connecticut lobster rolls.

It's gonna be a beautiful day it's cold windy. But luckily not raining right now yet day and i'm very excited to share this food tour with you of my first day in connecticut. Let's go eat thank you so first place. We are today is called abbots in the rough in a small town.

No inc. Connecticut with the name like abbotts in the rough. You know they're doing something right good morning. Everyone morning you guys ready for some lobster in connecticut.

I'm very excited etiquette butter style. Jessica brian all the kinetic holes in maine are cold. Yeah right here. So.

Connecticut. Specifically. Is warm butter. Is.

That right. Chelsea. Yeah. Hello.

Oh. Hello. Hi. Nice to meet.

You very. Excited to be here. I. Love.

The location. We're on the harbor literally like i mean you could just step off of abbots in the rough and be in the water and be swimming. But you walk in it's out all outdoors. They have of course a full selection of different seafood steamers.

Mussels. Clams and they of course specialize in lobsters in the rough. Say that's like six pounds. Wow.

That's the claw. Yeah. Do you do you find them like that often or that's rare. I mean 23 pounds is pretty exceptional um.

But we have up to at least 10 pounds in regularly can i hold this. Yeah. Yeah. I mean.

This is like that's the size of a size of my head that's the size of a boxing glove. Yeah. Wow. All these steamers are amazing.

Yeah. Oh yeah. Oh. Yeah.

You know you don't. See. Them. With the wheel.

Yeah. You don't see anything you gotta crank. The wheels. How old are these steamers.

These are original from the 50s wow. So cool. It's like a locomotive. Any steamer.

Any cooking device where you have to turn the wheel to close it i'm in love with and you just step into this kitchen and the aroma of it's just a literal cloud of lobster steam that you can smell it's so good so you're gonna make a classic abbott's the lol. Which is means lots of lobster wow. That's a lot of lobster first of all they steam the lobsters the lobsters are not boiled. They're steamed.

Then what i like is that they're de shelled and instead of chopping the lobster or keeping the whole pieces of lobster. They're kind of the hand shredded. I i love the hand shred because you got the stringiness of the the lobster. Those go into a measured cup.

And then it's very simple actually all they do is toast the bun put the fresh lobster steamed lobster into your roll into your bun and then serve it with butter on the side beautiful. Nice. This time. Oh yeah look how hot it is though it's still pretty warm.

But there they are is that just juice that comes out of the lobsters. Wow. That's awesome skills. How many lobsters have you cut how many a week or a week at least you know what's funny.

I comment in the morning keep track of what i count boom crack that claw so we learned that's the blood on that that is how you chop up a lobster and then straight to the chopping board skills. Chopping those up just precise cuts cracks that claw open beautiful seagull steel mules they have this indoor section. Still open air still beautiful they have a tent. But truly the beauty of this place is this outdoor lawn.

Which is you could literally step off the edge and be in the water. It is a little bit rainy and a little bit well quite windy so that's why there's only us out here today. But this is the most beautiful place to sit in the hole full place well we're waiting for the lobster rolls. But we've got two different chowders.

They have the clear version and then the new england version is the creamy version cool. I've never eaten clear that's awesome yeah. It should be fun all right so i'm going to try this clear not it's not clear. But it's not it's definitely creamless you see the pieces of clam in there.

Oh wow. That's possibly. The most clammy tasting chowder oh. It's so good actually you can literally taste.

Sea water in that chowder oh you know like okay cream is amazing. But it does often mellow out flavors. The clam flavor is undistracted by cream that's undiluted and undistracted that is straight up seawater clam. The cream version now that's a chowder.

Though wow look oh. It's so good it's probably one of the more condensed clam tasting versions of chowder that we've had it's not it's actually even the creamy version. It's not that rich no not that creamy. But it's yeah undeniably clam sea water tasting.

Which is in my opinion quite spectacular here it comes the lobster thank you what a tray. Thank you now that is some lobster in the rough small medium large the gigantic mega. One is called the lol lots of lobster. The omg is like more of a traditional lobster roll in the the hot dog sized bun and then you've got the hamburger bun.

Which is just the regular roll. So the lobster rolls plus coleslaw. Plus. The the steamed in the ancient locomotive steamer and i love that they have their own potato chips.

Too that adds the extra touch this looks amazing let's do this yeah. Something i do like about the rolls that they serve here is that they only toast the bun with a little bit of butter. But then serve the butter on the side so really it's to your liking how much butter you add which i think. It's a great thing.

Oh that's a sub sandwich lobster roll. It's huge the drip. Yeah look at that am i going in go in yeah go in oh. This is legend that's wow.

It's so sweet and i was kind of nervous about the bread. But actually you need this type of bread to hold it together about get gonna go into the camera. Oh. Yeah.

Yep. A. Butter. Pour.

Oh. Okay. A break. Yeah.

Wow. Oh yeah. But just yeah. The purity of the lobster.

The fresh butter pour uncovered by anything a very modest bun. So it's not too much bread. I gotta pick up the exploding just bursting lol. An insane amount of lobster fitted between a baguette.

Oh yeah. Oh yeah. I do like the thicker bread for this. I.

Mean. You need. The thicker bread for this. But the inside of it is crispy holds it together soaks up the butter.

I mean. There's no other way to fit a pound of lobster within a roll than for it to be this robust and strong. I'm gonna just try some of this jeffree's spanish hot sauce on this last. Bite of lobster roll.

Vinegary slightly. Spicy. And just like. Flavorful.

Oh. It's great it's vegan from spain. Very famous it's perfect with seafood. Yeah.

I don't really like that knuckles. I like everything i don't know how hot this is going to be i go either can you give me a little more dousing of yeah. Me too the sacred and holy give me a shower give me a shower please cheers cheers cheers ancient steamered oh yeah kind of a nice shift with no mayo no butter oh yeah. Hit you later a little bit.

I like it juicy. I'm sure one biter lobster tail go for it fans want to see it that sauce is awesome really good lobster. You can't go wrong. With abbas the rolls the steam lobster delicious oh i gotta try the potato chips.

Thank you brian even with the wind yes okay oh thank you abbott's own lobster potato chips no they're not actually lobster potatoes but there's a lobster on the package. Which is cool and i just love the how they have their own potato chips just a classic potato chip thin crispy always salty abbott's in the rough lived up to its name great place amazing lobster great lobster rolls and especially the ancient steamed lobster from here we're going to another place a little ways down the coast that looks like just a gem of a lobster. It's a lobster landing and that's coming up next. As soon as we get there oh mark this place is for us.

It's shabby. It's wonderful. It's shacky everything all the lobsters come in here they steam and crack them uh in the morning and then they bring them over here they undercook them here so that when you get them they put them in hot water for seconds butter on the roll. So mark you'll be showing everyone how that happens.

It's about a 45 minute drive to get here welcome to lobster landing. I think it's even on a on a lean. It might we might even be on a dock here it might be floating. But literally it's straight sea to roll here the lobsters come in they're pulled out of one of these boats right here possibly a lobster boat coming in right now boat to roll boat to steam boat to hut to roll that's the process i love this is one of the most iconic huts.

You will find what's your name of course yeah what's your name man nice to meet you yeah lobster landing. Wow. Oh. That's pretty massively huge look at those claws.

Oh wow. That's like how heavy is that is that a nine pounder or uh six pounder okay. But that claw look at that claw that could like it's bigger than your head that claw yeah. I don't know how how close i want to get to that claw without it that could take off your neck.

It could be your last film. One claw is bigger than the other though you know what i think always right should i drop him back in yeah. The other one is following your step. Yes.

He's next so very an honor to hang out with you oh. That's a pleasure. Thank you so much what is what what is the just a little bit of the story of lobster landing lost the landing. No the building is 110 years old.

I've been 26 here okay we started from nothing and then we build it up i learned the lobster. But i come from the alps in italy. So okay. So you're originally from italy.

Oh yes. We started with one little thing and then next and national nest and now you know expandable. We are very loyal to our fishermen. We have about 5 000.

Reps out here so they go out every day. They bring lobster in and then obviously we are responsible to buy whatever they catch. But we have with a small community. We are all together we have a very small menu but our integrity is the only team that we are we are looking for we are counting for all of my people working here that's all we teach them is you don't have corners.

That's what you are doing so if you are my customer in 1997. Or 2000. And you decide 20 years later to come here. It's exactly the same lobster road that you had 20 years ago.

Yeah exactly the same bread it's fantastic. We didn't change it you know melted butter and lemon a little toasted bun and that's it so. But that's what it is you know it's easy to cut corners. Because if you cut corners sooner or later instead of going up you go down.

I think that right there is the the secret non secret. Yeah why it's so good well. It's going to be so good. Thank you so much i appreciate it thank you ciao ciao that just set the scene perfectly talking with bocce.

The owner who's so passionate about lobster about treating it with respect and about supporting the community. I love their menu. It's very simple just the hot lobster roll just one option keeping it simple. Keeping.

It real. Keeping. It fresh. This is the lobster roll station over here sweet.

We're rolling. Oh. So you kind of boiled a little yeah. So they're in have a quarter pound of cheesecloth meat in there spread it out onto the roll.

There are many different styles of how we're making them here. Just depends on who you kind of learn from sometimes. It's a little spillage. It's a little fresh okay on there then we throw some butter on it would you be that's it is there any butter on the rolls.

So while almost exclusively lobster rolls are served on a buttered hot. Griddled roll. What i love that they do here. Is actually grill toast with a grill.

The rolls always looks like that that's my signature. Awesome. Oh look at that toasting perfect all right that sausage ready. What is your instagram.

Oh man. I've got to try this too and this is an italian sausage right yes. The italian sausage. That's the way.

I. Like it. Okay. The.

Better. Oh. Yeah. Oh okay.

Oh. That's like me yup. I am. A sleeper.

Thank. You that looks amazing. I'm born in phoenix oh that looks perfect oh wow yeah. Cindy yeah cindy all that that inside out action is you've got it down so after the the rolls are toasted from the grill directly over here to this station.

Where they keep the lobster hanging in a net draped in the boiling water. Almost and then those skills she kind of just like d. She kind of just like drains it out and then i love that inside out action. Where she just flips that flip over direct not even spilling uh.

A gr uh. A string of lobster sometimes it happens. But sometimes i get lucky you do amazing job squeeze of lemon and a ladle of melted butter wrapped up oh how that looks i love the simplicity of it yeah. But just like the focus on quality and freshness.

Thank you guys so much that was awesome thank you this is one lobster roll that you want to you don't want to take too. Many photos of but you want to eat it quickly as quickly as possible because of the way. It's toasted. It's hot it's fresh that butter and those grill marks on the roll.

I even love how they wrap it in foil that's a cool touch too weather is hardly cooperating. But that is okay because we just have to take a bite in front of the 120 year old. Lobster. Shack.

Oh. Boy. Oh. Wow.

Oh boy a harmony. Stunning. It's a symphony. It's.

A sweet symphony of lobster roll in your mouth. Oh i'm sorry i got another bite. Yeah. I can't.

We should not. Even talk. Yet. Oh wow.

Yeah. I love the play of lemon and butter. First time. Lemon has played a serious role in the lobster roll in our entire tour.

It's true and i love it and it doesn't it's not overpowering either with lemon it's like perfectly dry. I think the lemon is the answer to the butter not being too rich you know the the lemon just balances out the butter perfectly. Balanced outside the lobster perfectly nothing is overpowering but you taste the enhanced condensed flavor of the sweet lobster you can taste the honesty yeah in this lobster lobster rolls have been the furthest north and the furthest south you know something i have grown to love. Also is the not chopped with a knife lobster.

But hand shredded and you can see that the stringiness look at how stringy that lobster is you can tell no knife was used in the in the parting out of this lobster just makes all the difference in the texture of lobster for me. Because if you have those perfectly even knife chops. It just it doesn't taste as good that lemon balances out the butter so well that you barely taste the butter and they did put a whole little of butter onto it that's world clash. It's hard to speak.

I'm just so stunned this place is amazing one of the two best roles. We had up there with mcloone's it's just unbelievable and they're so different they're so different they're so great and bocce as you said is just a wonderful man and uh. He's dedicated his life only to making lobster lining perfect this is one of those lobster rolls to compare to all other lobster rolls and i now feel like we've really had a maine lobster roll at its absolute peak. And now.

Here. We're. Having the connecticut lobster roll at its absolute peak yup. There are wonderful lobster rolls in between.

But these bookends up north in maine with mcloone's and down south here at lobster landing uh are truly two titans of the lobster roll world okay. I'm moving over to the table. Under the tent. Oh sorry.

Gotta try the clam chowder. Which also looks unbelievably good. Oh wow. Just that proof of steam clam aroma smells.

Incredible. There's potato. Oh i like even how they diced. The potatoes.

Very fine sometimes you get big chunks of potatoes. This is really nice and fine. And that is extra rich and creamy. Oh that's superb clam cream it's so silky smooth.

Yeah. The the fine little pieces of potato are great that's that's awesome yeah not to mention on a rainy day. When it's perfect for eating chowder finally they also have an italian sausage here. Which looked incredible grills.

The italian sausage. Adds on onions and then peppers smells and looks. So good. Too.

Oh yeah. That's delicious. Too. I taste.

Some kind of a spice like caraway in there delicious. I mean okay you have to come here to eat the lobster roll. But if you're in the mood for an italian sausage. Why not oh man and you should be in the mood for an italian sausage.

The more i chew the more flavor comes up oh. It's so good that's another thing that i love so much about any menu that you see anywhere. This is this is true around the world. If you see a menu with five things on it sometimes even one dish just does it right and that's exactly what they're doing here okay good luck with the place.

Appreciate it thank you all right yeah. The chowder is insane yeah. It's perfect creamy and sweet from the cleanse. It's so sweet from the clams.

You actually taste it yes. Thank you very very much. Such a pleasure. Thank you a pleasure also thank you so much well done.

But thank you so much this is this is everything that i love in a restaurant. Yes quality food laid back. And just the hospitality and the the love that's put into it so. Thank you remember keep your integrity don't cut corners.

That's this is your future. What it is that you see is what it is that you have to portray to people so they can see the authenticity of what we are yeah. And if you do that you will be very successful to the people they are looking for that they are respecting them. And we need to let them know that we exist.

Thank you true honor so nice. Thank you those are some serious words of wisdom from bachi to end this just a meal that you can taste the honesty and the quality and the care. That's put into every step of the process. But absolutely fantastic i love everything this lobster landing is it represents everything that i love about food from the care.

The people the quality the deliciousness the freshness the location is spectacular on the lobster landing and so that's gonna wrap up this mini tour of connecticut on the coast. Two incredible lobster places. I'll have all the information in the description box below. That you can check out please remember to give this video.

A thumbs up if you enjoyed it and i'd love to hear your comments in the section. Below. Also remember to subscribe for lots more food and travel videos thanks again for watching. And i'll see you on the next video.