TODAY | June 17, 2013
>> rolls and knock, knock, is anybody there.
>> come on in.
>> good morning to you.
>> good morning susan.
>> congratulations. are you shocked that you're the number one food truck in america. i was blind sided and thrilled.
>> last year you were number 11 and this year number 1. what happened?
>> i don't know. maybe the lobsters did something. i have no idea.
>> how hard is it working in a truck?
>> it is really hard working in a truck. it is very confined area. you have to be worried about generators and diesel and parking meters and things you don't have to worry about at a restaurant.
>> can you come down here.
>> absolutely. i have lobster rolls for you guys.
>> now we're talking.
>> they look great.
>> thank you.
>> what is special about the way you make lobster rolls as opposed to other people.
>> they're all about the lobster . we spend a lot of time in maine getting the best, fresher loster and it's about the bun. we bring our buns down from maine too.
>> you butter them and toast them.
>> right, we take the buns, you take the buns and melt butter and you put the butter on the bun just like a grilled cheese sandwich is how i tell people to make it. anyone can make a grilled cheese sandwich you can make a good lobster roll . you put the butter on the bun and grill it like this. but what we do is your broil your lobster and put all of your stuff in here.
>> all your kind of stuff.
>> you do celery, white wine , thyme, onions, let it boil for about 4 minutes . you put the lobster in and the lid on. let him rest about 8 minutes in there. take him out, you pick him. we have the tail and the claw and the knuckle which is the best part. then you take your lobster meet. i like to leave my claws hole. if you get a huge claw, you cut it up a little bit. we have a homemade mayonnaise we make. it's let me based.
>> is that a secret recipe for mayonnaise?
>> anyone can make it.
>> where are you from.
>> my family is from maine but i'm lived in d.c.
>> you're all over the city for the most part.
>> we are. we're in washington d.c. and just opened a wonderful store. so we have lobster and lemonade out there at the beach.
>> even if you mix this together on a very busy day in the summer, give me an estimate, how many of these would you sell?
>> we park our truck and we will sell 3 to 400 lobster rolls in two hours.
>> those are $16. they're a quarter pound of fresh maine lobster .
>> do you have customers that seek you out.
>> absolutely. i have one lady that must be about 75 years old and comes for pickles.
>> just get in there.
>> you just take the lettuce and put it in the bun and enjoy it.
>> the number one food truck in america. congratulations.
>> thank you so much.
>> great having you here.
>> we have much more ahead on a monday morning, but