Rodnina Hart waited nearly four hours in the July heat when the cousins last arrived in town. However, she plans to go again in October. She says the food was fresh and worth the wait.
“It was absolutely amazing and totally worth the wait,” Hart said.
When Cousins came to Prairieville in July, Rodnina Hart waited nearly four hours to get to the front of the line to buy and enjoy lobster rolls.
Jeff Seager, owner of Food Trucks in Oak Grove, is excited to welcome back the popular food truck for the third time.
“This time, we have these devices for two days, hoping that more people will have the opportunity to try them,” Seager said. “I expect there will be a line for both days.”
Cousins Jim Tselikis and Sabine Lomac started Cousins Maine Lobster with one truck, a small staff and little restaurant experience. They appeared in Season 4, Episode 6 of Shark Tank, where host Barbara Corcoran invested $55,000 for a 5% stake in the company. Since then, the brand has expanded with restaurants and food trucks in 25 states.
Jeff Seeger, owner of Food Trucks in Oak Grove, is excited to welcome back the Cousins Maine Lobster truck for the third time.
“This time we have these products for two days, hoping that more people will have the opportunity to try them,” Seager said. “I expect there will be a line for both days.”
The first time the food truck was in Prairieville, Seeger says he didn’t know what to expect, but he knew it would be very popular.
“If you’re going to come, I either come early and stand in line or come later and hope they don’t sell out, which they shouldn’t,” he said.
The food truck will be open from 10am to 7pm daily. For any indication of interest, the Food Trucks at Oak Grove Facebook event page shows that 698 people were interested in the event on the afternoon of Monday, September 18.
Cousins Maine Lobster offers an array of lobster items.
If you’re craving anything lobster but aren’t sure you want to wait in line at a food truck, check out these five lobster dishes in Baton Rouge.
The little village
14241 Aviation Highway and 447 Third Street
Village Seafood Salad: Jumbo crab meat, Gulf shrimp, Maine lobster, Creole tomatoes, cucumber, red onion and dressing.
Creamy Shrimp and Lobster Pasta: Jumbo shrimp, Maine lobster, and penne pasta
Louisiana Seafood Pasta: Shrimp, lobster tails, large crab, lobster, fettuccine pasta, sweet basil and lobster cream.
Baked Mac and Cheese with Lobster
Beausoleil coastal cuisine
7731 Jefferson Highway
Chilled Seafood Tower: Four lobster tails, 1 pound saffron poached shrimp, 1/2 pound marinated blue crab claws, nine raw oysters, tequila and citrus ceviche, smoked tuna dip, saffron crackers and house sauces.
Mansour on the Boulevard
5720 Corporate Blvd.
East Coast Cold Water Lobster: Choose between one or two grilled 5-ounce lobster tails with drawn butter.
Steak and Lobster: Grilled 8-ounce filet mignon with one (small) or two (large) grilled 5-ounce lobster tails served with burgundy demi-glace and drawn butter.
Sushi yama
7731 Perkins Rd
Lobster sushi roll: lobster tempura, avocado, cucumber, masago with soy roll and wasabi sauce on the side.
Stroops Seafood and Steaks
107 Third Street
Lobster Pasta with Black Truffle: Lobster meat, fresh tagliatelle pasta, black truffle and pecorino cheese.
New England Lobster Roll from “Cook’s Illustrated”
And if you want to make your own…
Lobster rolls
Makes four rolls
1 pound frozen, thawed or cooked lobster meat from 2 1 1/2 – 2 pounds live lobsters
1/4 cup chopped celery
1/4 cup mayonnaise
2 tablespoons lemon juice
1/4 teaspoon salt
4 brioche hot dog buns, divided or round brioche buns if hot dog buns are not available
A quarter teaspoon of freshly ground black pepper
4 tablespoons butter, divided
Butter lettuce optional
1. Rinse the lobster meat and remove the shell pieces. Drain the lobster well. Break the lobster into large pieces. Set aside to continue drying.
2. Mix celery, mayonnaise, chives, lemon juice, salt, and ground black pepper in a medium bowl.
3. In a large skillet over medium heat, melt 2 tablespoons of butter and add the lobster meat. Cook, stirring, for 2 minutes until heated through and buttered all over.
4. Use a slotted spoon to place the lobster meat into the mayonnaise mixture and toss to coat.
5. Discard the butter and juices from the lobster and wipe out the pan. Melt the remaining butter in the skillet over medium heat.
6. Toast the open buns until golden and slightly toasted.
7. If you want lettuce, put it on toast. Load each bun evenly with the lobster meat and serve.
(Tags for translation) Solid wall