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Unquestionably high class (media.piefed.world)
submitted 10 months ago by to c/lemmyshitpost@lemmy.world
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[–] 2 points 10 months ago (9 children)

I've never had lobster roll - or indeed lobster - but from the name I imagined it to be lobster rolled up in something like a pig in a blanket (though I've heard that varies from place to place as well; my variant is just a hot dog rolled up in a croissant).

I was pretty disappointed the first time someone around me ordered one and it was just lobster in a roll ... Though I admit it makes sense.

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  • [–] 3 points 10 months ago (8 children)

    A hot dog in a croissant? That's wild, I didn't realise pigs in blankets were different around the world (presumably you're not in the UK?). In England, pigs in blankets are little sausages wrapped in bacon!

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  • [–] 3 points 10 months ago (7 children)

    No, I'm not in the UK.

    What you describe is delicious, too, but I'm not aware of a colloquialism that describes it.

    What I'm accustomed to by that name is a less fancy looking version of this:

    American pigs in a blanket

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  • [–] 3 points 10 months ago (2 children)

    Oh wow, that's totally not what I was picturing actually! What are the seeds? Is the croissant sweet?

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  • [–] 3 points 10 months ago* (1 child)

    I don't put seeds on mine, but they seem like sesame seeds. What were you picturing?

    The rolls are:
    https://www.pillsbury.com/products/crescents/original

    I wouldn't call them sweet, but from what I understand the UK and US have very different definitions of that taste, so you might.

    edit: That might actually just be salt. Pretty sure it's sesame though.

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  • [–] 1 point 10 months ago (3 children)

    we used to do pigs wrapped in bacon in a blanket. pretty freaking good but you have to precook the bacon.

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  • [–] 2 points 10 months ago (1 child)

    Yeah, I've tried to do that on my grill without precooking. Never got it to work.

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  • [–] 2 points 10 months ago

    great bacon requires time and 400+ f temps, and a watchful eye - flipping helps too.

    then you can refrigerate it and use it for a week on baked potatoes, pigs in blankets, bacon bits for salad, bacon chunks for soups like potato soup and chowders.

    it's gonna kill me, but goddamn is good bacon worth it.

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  • [–] 1 point 10 months ago

    Precook? The bacon and sausages just need to be thin enough, ie. pancetta sliced and chipolata, respectively. Possibly better roasted so they don’t need to be turned (they may unravel).

    Traditionally, short chipolatas are used, sometimes referred to as cocktail sausages, although this can also refer to cold, precooked sausages of the same size.

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