How a Sandwich Master Turns Steak and Lobster into a Perfect Sandwich — Prime Time

hey guys welcome to another episode of prime time we're here with mason mason wave dude i used to be a semi-professional or voter Mason's from Turkey and wolfen mollies 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 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 the odds were gonna put mayonnaise on this sandwich 100% Wow go ahead and call your shots a hundred percent ready to figure out our secret ingredient yes okay oh that's great news okay you can definitely put mayonnaise on this oh yeah three Lobster 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 in Cape Cod I'm thinking celery's gonna be the storm celery's gonna be the star of a lobster and yeah they're gonna be like supporting cast members we gotta try both of these let's cook them a little bit of both up and then see what we're gonna do you can say everything's different now let's get some water up with it some water boiling cook one of these lobsters taste it decide exactly what we're gonna do we're gonna salt the water you could measure it out I'm sure you can use Google but we're gonna make it taste like the ocean because that's where the lobsters came from that's kind of water you want to boil them this is a really big pot of water so we're gonna put a lot something by Bud set a 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 fillet so I'll clean this this baby boy up for us just have this sinew got to 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 will 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 do something that's some lobsters high in fat filet not yep we'll do some Center cut and there you go that's the steak that any mom would be happy to eat at mid well nothing like mezcal at 10:00 a.m. cheers thank you so much Cheers lobster cooked we threw an ice bath to make it stop cooking yes and now we're gonna crack it open and taste it you know let's eat this thing I'm really hungry cooked yep we'll take the old tail out and take a little spot for the beefy beefy boy [Music] all right here you have it we got tail we got a claw we got mr. beef it's like pretty rare in the center we might want to do like a rare or even raw preparation for the meat it's 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 is very similar the lobster is definitely a stronger flavor way more flavorful yeah yeah this is how you make a sandwich for the mini or just like really I just write lob it up to the team and they just kind of figure it out but if no it's good the thing about making a sandwich successfully is it's 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 kind of doing the same thing but with between bread and instead of making things taste good and then throwing them on bread you kind of take think of 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 I think the Tartar will do salt and pepper Dijon mustard cornichon shallot we'll just do that it's mostly to seasoning the beef with some crunch and then just like a kind 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 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 got to have acid and all food red onion I think we're gonna chop it up piece of celery we know these are gonna be sandwich kind of 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 chard are your own pile is that a little bigger pile with this follow that do it great [Music] we got to 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 because I've never done this you want to 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 because we wanted a sort of good bites of brine eNOS we opted for a larger chopped corn sean's 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 I said everything everything is here 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 perfect to Duke's mayonnaise and then once we toast the bread we have all the components for the sandwich you are a sponsored rollerblader can rollerblader here and then this dope little nineties rollerblade right here oh yeah and last but not least the Dukes Manny's tattoo oh yeah Doucette oh that's very old bear yeah we are ready to build this sandwich let's make us a wish tonight tiny this is a crucial part though I'm a I think layering is really important guy loves layering I love a layer how how do we gonna build this thing tartare on the bottom I was thinking the opposite because this is such a bass note it's 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 none of you were out of sandwich with mayonnaise and then cheddar and then food it's like a little Tudor so let's go lobster first I think we just loaded 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 though we're making right now so this is $15 this is also tartare not like top around so there's another $16 the bread cost is a lot of money it's five dollars a loaf and you only get four sandwiches out of it so it's like a dollar 25 for the bread will just add 50 cents for that or 75 24:35 sandwich so to get this sandwich at a restaurant to be 75 dollars [Laughter] [Music] all right here we go [Music] okay let's cut this $75 sandwich who's gonna buy this sandwich rich people obviously yeah why we're doing this all right you're about to have a sixteen dollar bite yeah but really good okay we did all right yeah wow this is really better than I thought it was good to be out yeah I thought I was just gonna taste like 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 good on us boy are we talented hug thank you [Music]

Channel: Eater

Views: 959,651

Rating: 4.7943091 out of 5

Keywords: Sandwich, Best sandwich, surf and turf, surf and turf sandwich, lobster and sirloin, lobster, sirloin steak, turkey and the wolf, the meat hook, butchers, butchering, lobster sandwich, steak tartare, butcher shop, New Orleans sandwich, New York sandwich, sandwich challenge, Prime Time, eater, eater.com, food, restaurant, dining, dish, foodie, chef, foodshow

Id: k70iO_vfwXI

Length: 9min 42sec (582 seconds)

Published: Mon Aug 26 2019