isn't it beautiful thanks to the thirty somethings do blog for that video this tiny new england town is at the very tip of cape cod massachusetts and it's a major vacation destination i took this picture of the lobster pot last summer it's one of those iconic restaurants that is just it just says province town and this is a place that means so much to me and to my husband so i'm happy to share this picture with you and never get to pee town step in and say hi to cassie so you won't be surprised when i tell you that lobster rolls are one of the most popular dishes in p town there's just something about the ocean luscious sweet cold lobster roll on a sunny summer day it just makes everything feel really good and making a really good lobster roll isn't hard if you know the right technique techniques first always always always use freshly caught one in a quarter pound lobsters they really are more sweet and tender now i'm making just lobster roll for one person here because i want to show you proportions so just double triple quadruple for as many people as you need but this is a recipe for one so you know we're used to the idea of boiling lobster in a big huge pot steamed lobsters though cook in a small amount of water and they taste much better because all their delicious goodness is left intact instead of being diluted away by all that water fish markets carrying a live lobsters will steam them for you too so that's another plus the big key to understanding lobster roll is to cool the lobsters shell them and make your lobster roll fairly quickly because if you put the lobster meat in the fridge for a long time it's only going to get tough and tasteless and not a good thing all right so here's our bad boy one one and a quarter pound lobster all steamed all ready to go now when you are ready to use you know cracker and take apart the meat thirty a couple of things you want to think about you want tail meat you want need from the claws what you typically get but you really want to get this knuckle meat in here because it's extra sweet and tasty and really delicious and if you're adventurous i want to get into the claws go forward but that there's just a tiny bit of meat there so what i do is i break the law and then i'm going to put it in a strainer and i'm going to let it just sit here and you'd be amazed how much water will come out of the lobster so i let it sit and drain for a good ten to fifteen minutes and then i'll put it on some paper towels just so it drains a little things a little further so then i crack it i take out all the lobster meat  and and i cut it in small pieces not terribly terribly small you want people to have a good bite of the lobster and then i make sure to reserve one of the quasi and the reason is because it always looks so pretty on the top of the lobster so that when we make it we always have that kind of sitting sitting on the top ok so we have our lobster meat already and now in terms of the ingredients we want to think about the fact that the lobster is a star and all the other ingredients we had we will add our supporting players are just here to add hants the lobster unique flavors so first let's start with a good quality mayonnaise and you think about a tablespoon here you can use less if you want but i found that this is kind of the amount that people tend to like and ok i've asked you to take all the moisture out of the lobster and now i'm going to have ask you to put a little moisture back in because now that the made to dry we're going to add a tablespoon of fresh lemon juice and what this does is it goes right into the meat and you end up with this acidic mixture which really brings out the sweetness of the lobster so it just it's great and again the lobster won't be too wet this point because it's going to absorb all that lobster into it then i just put a little pinch of salt and just from just to play up the brightness a little bit and  just mix it together i'm going to throw in this cloth just so it gets mixed up i'm going to just be really really gentle with it so it just gets a little of the dressing but it doesn't tear in any way ok so here's the big thing the cardinal rule stay away from the spice rack don't start adding terra gone or other stuff it's only going to get in the way of the pure lobster flavor we're trying to really develop something special here the only exception to the rule is just a tiny tiny little bit and that's it that's it ok and we're also so them we're going to get ready to make our lobster roll and so what we're going to do is get our roll out and we have to talk about the role because there are two schools of thought on the role one is that you have to use a split top white hot dog world and that's it you know there are purists in new england and they maintain it that's the way it has to be while there are some want to gaze out there who also like to use brioche rolls because they're just really rich and they have a texture that is so wonderful and it really pairs so nicely with the lobster so whatever pick toaster rolls with a little butter because you didn't think we were going to make lobster without butter did you they're inseparable so i can will just i'm just going to pull this claw out a little bit just so i can put it on the top and then i just champney fold this into the lobster mixture and it's just really really simple and it looks like a small amount but when you see it in the lobster roll it really does fill up so here's that ok and then to finish it off we're going to put our lobster claw on top and then as for finishing touch we're going to just zest eleven very very lightly on top we tried to put the lemon zest into the mix it would just get really mushy and we would really taste it but on top it adds just as gentle lemon a pop you know which is very fragrant and light so that's our lobster roll and it's beautiful he's ready for his close up here gently drafts and surrounded by crispy potato chips it's just a thing of beauty it has all the right notes that we're looking for in lobster it's that cool dry any sweet and which lobster roll with all the things we love so not only is the food fantastic in provincetown this area is known worldwide as an important artist community the culture runs deep in and around town where you will find creative people involved in all kinds of painting sculpture writing  too so the water is a huge thing containing for one of the most important things about the town that i think a lot of people don't realize when they visit is the way the life here is very  what a beautiful video put together by the provincetown tourism office you know fishing is also a way of life in provincetown and you get a strong portuguese influence when you visit especially a colony everyone from the many families who came and built this area into a huge fish packing and distribution industry so here's a tribute recipe portugais sap i sliced a large sweet onion and i've cooked it in butter for about five minutes or so just to soften it and bring out the sweetness and then i close chopped garlic and i have some spices i want to add to i've got it here a teaspoon of paprika a teaspoon of a regen oh and a quarter cup a quarter a teaspoon of  those all and and then here's what i just love to to use this is called language that one we saw depending on who you speak to it's a spicy portuguese pork sausage and it's fantastic and all kinds of dishes and has a very strong flavor element so i'm not adding too much i have about a half a cup here but you can add a little less or more depending on again how much flavor you like then i'm going to add some fresh ground black pepper and i have a fifteen ounces can of tomato sauce and you can use tomato puree or tomato sauce which ever works for you so quick and easy is this to put together so i have that here and then for the sake of time you know i would let this cook down just a little maybe five minutes or so just cook down just let everything get hot for the sake of time we're going to pop our clams ri so let me show you this is a pound of steamers and what i've done is i washed them a couple of times in cold water that gets the sand out some of the initial dirt so what you get in terms of the finished product is less sandy and you have more just in the sweet clear and flavor so what i do i just going to add clams and scatter right on top it gives a nice color and also just a nice flavor to it so we got to try these i want to show you the beauty shot of these clams because they're totally gorgeous when you see the big pot of them all cooked up there we go so these are so delicious the clams melt in your mouth and deep and warm this is absolute p town comfort food at its best well if he didn't already know what i think you're starting to get the gist of here for you today province town really is a special and unique place on the planet so lovely isn't it now it looks so tranquil in that beautiful video but promise time is also i really rocking towers a lot to do there we haven't even begun to scratch the surface of that and there's so much environmental beauty all around as well thanks to our friends at the