I tried out Ben’s new “Underground Lobster Pound” the other night. It’s a secret Brooklyn underground spot where you can get a lobster roll at night. Usually around 5-10pm …and after hours he can slide you a roll through the mail slot. Dang, I don’t know if I just gave away too much information. Anyway the lobster roll was really awesome. There was a lot of fresh meat on that sucker. Ben then proceeded to cook up several live lobster in front of us for future rolls and bisque (which is available tonight if you’re quick enough to find out where it is). Right now it’s close company that have access, so he doesn’t get shut down (at least so soon). You can contact him on his site Brooklyn Chowder Surfer to inquire. Don’t be shy.
I hope you guys get to try it, because it’s really good, he’s a great guy and you’re getting something homemade from a celebrity chef here –Throwdown with Bobby Flay: Chowder episode, organizer of the Brooklyn Fishing Derby, guest on Martha Stewart Living, Heritage Radio host – “Catch It, Cook It, Eat It”
For more on the Underground Lobster Pound, check out this well-produced video from Foodcurated.com
Also here’s a nice tip Ben shared with us on pulling out the lobster tail meat.
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When Ben does something, he does it with a smirk and extra pats of butter!
I feel honored to have experienced the Underground Lobsta Pound, I hope more people seek it out. Truly an experience in NYC you’ll never forget.
Let me know if you’re every stopping by for a mail-slot roll. I’ll come with
Cheers & thanks for watching/linking to my video story!
-Skeeter
| January 31, 2010 @ 6:31 pm
wow – delicious. next time i go to NY – need to hit this place up. great blog
| February 1, 2010 @ 12:46 am
The rolls are AMAZING!
| February 1, 2010 @ 10:51 am
Someone please give me some hints on where I can reach this guy please, I am so hungry for one lil bite. Seriously this guy is an artist at his craft.
| March 9, 2010 @ 2:52 am
I’d try twitter or facebook, search for the Brooklyn Chowder Surfer. It’ll work.
| March 10, 2010 @ 11:13 pm
“Underground Lobsta Pound”- After many months of craving Ben’s infamous “lobsta roll”, on one sunny day I got my hand on Ben’s “service locations”. After days of planning and hype, I go visit Ben’s pound, but upon Ben’s misdirections I got very frustrated but yet staysed humbles knowign that Ben’s “lobsta rools” will be in my stomach sooner or later. SO I finally reach to his designated destination, after a mile walk, Ben likes to be a ninja for some reason so, he requested that I put the $$ on a bowl and he has prepared my rolls ahead of time adn placed them outside his window. Akward, but its the man’s book , I got no choice but to follow it if I want to get my hand on those rools. LOL, after opening, the wrap, took a couple of nice pics, and glazed into the bulk of meat he put, on those buns, wasn’t that hot, however after all I have gone through to get to those rolls, IT WAS A BIG WASTE OF MY TIME. The bun was cold, meat was, okay, and its tasted like a cold hotdog, sorta, didn’t have much flavor as I hoped it would of have. I texted him that his rolls were 3/5, I rather go to one of the crabhouses on Houstan St, and grab oen for the same price, ($14), be grannteed a much better tasty roll than Bens, plus I WOULD NEVER HAVE TO DO THAT MUCH WALKIN JUST TO END UP WITH SOME LAME LOBSTER ROLLS.
BEN SARGENT, YOU DISAPPOINTED ME, BRO, IF YOU ARE GOING TO BUILD THAT MUCH HYPE BY TELLING US, ” I WILL SHOW NEW YORK, HOW TO MAKE THE BEST LOBSTER ROLL”. WELL BEN AFTER TRYING OUT YOURS, IT LOOKS LIKE YOU HAVE MUCH MORE TO LEARN!!!!!!
WOULD NOT DEF. RECOMENNED IT TO ANY HYPED ONES WHO SAW HIS VIDEOS ON YOUTUBE OR HIS WEBSITE. .
| April 21, 2010 @ 11:39 pm