4 Levels of Lobster Rolls: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Danielle Alex of Diversity Kitchen - to make us their best lobster roll. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices each chef made along the way - both good and bad. Which lobster roll has you pining for a day at the beach?

Follow Danielle on Instagram at @danielleginet & @diversitykitchen
Rose is on Instagram at @rosemarytrout_foodscience
Beth can be found at @bethdimino


ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

[kayynnnn]

Just a suggestion, but they should make a video where chefs from different parts of the world cook the same dish, but in the version of their respective countries

[ksherrick]

Appreciate Beth bringing the CT-style lobster roll to the table. I won't say no to the cold mayo style that Emily made, but warm lobster with butter is THE BEST.

[ductran]

The way Beth pronounces 'lobster' makes me instantly trust her with the roll.

[rominafourcade]

When Beth said "whole stick of butter" I fell in love all over again

[legobin]

I guess it wouldn't make sense to include two same level chefs, but I want an episode with Frank and Saul.

[_cloudaria]

I love Emily's energy, like she's fully aware shes the first level but is proud of herself nonetheless and acknowledges that shes considered an essential part of the team and is greatly appreciated <3

[spacefalcon]

I would love if Beth was my grandmother, she is so sweet and sounds so kind

[talktothecop]

I feel you Emily, I too want what level 2 and 3 are making.(Whoa thanks for likes)

[gramdalfthewhite]

Beth is amazing. She said "respect for the animal" and makes damn good on it. Less is more, and that garlic butter with lemon is more than enough, imo 😁 everyone did great though.

[gemtail]

Level 1 cook: Home cook on a budget. Probably just graduated college or is in college. Knows a simple but effective recipe.
Level 2 cook: Grandma that has probably been cooking for the family for years. Has probably made this dish for years.
Level 3 cook: Professionally trained chef that has every resource possible and then some to go above and beyond to make this dish.

[ulliquarahyuga]

Every time Danielle says she’s been a chef for 16 years my brain kinda locks up. She just looks so much younger than that would imply.

[ck]

What is the most impressive about this series is literally every chef you bring on the show (especially the level 3 chefs) are so likeable and captivating.

[jacquelinesee-tho]

Can we take a moment to appreciate the editors?? they do a great job nailing the comedic timing in every episode 🤩

[MeteoricBurst]

Danielle always sounds so authoritative but without being harsh.

[JohnHausser]

We all need a poutine edition of this show

Cheers from a Canadian who lives in California

[senarafernando]

I love the editors - The “I’m just not that talented” from Emily, and then swift cut to Beth cracking it open with her bare hands 🤣 as well as Danielle saying “I just want it to fit nicely into the roll, to not br huge while you’re chewing it” with the side by side comparison of Emily’s huge lobster chunks

[myurimohan]

Danielle's smile and enthusiasm is so infectious. I adore

[coffeeboywonder]

Emily is Canadian! That's why she's so nice and self-deprecating!

[TheDanaYiShow]

"my lobsters are trying to escape" 😂I feel you emily

[electrixfyingipod]

I absolutely love Danielle’s voice! I could listen to hear speak all day lol