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    <created-at>Sun, 18 May 2008 20:01:01 -0700</created-at>
    <filename>/system/videos/2/89/86/8689.flv</filename>
    <tags>food, fish, shellfish, american, cooking, make, making, ditch, plains, landmarc, lobster, roll, rolls, sandwich, sandwiches</tags>
    <title>How To Make Ditch Plains Lobster Rolls</title>
    <description>
      <![CDATA[If you can't make it to the New England seashore, here's a quick and delicious way to bring the shore to you.]]>
    </description>
    <permalink>http://www.howcast.com/videos/8689-How-To-Make-Ditch-Plains-Lobster-Rolls</permalink>
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    <state>approved</state>
    <duration>191</duration>
    <width>640</width>
    <height>480</height>
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    <rating>15</rating>
    <username>Marc_Murphy</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/8689/lobster_roll_xxlarge_maintained_aspect.png</thumbnail-url>
    <views>1207</views>
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    <ingredients>
      <ingredient>
        <![CDATA[4 to 5 lb. of cooked lobster meat]]>
      </ingredient>
      <ingredient>
        <![CDATA[Salt and pepper]]>
      </ingredient>
      <ingredient>
        <![CDATA[1/4 c. Dijon mustard]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 1/2 c. mayonnaise]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 tbsp. tarragon, finely chopped]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 tbsp. parsley, finely chopped]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 c. celery, finely diced]]>
      </ingredient>
      <ingredient>
        <![CDATA[Some Old Bay seasoning]]>
      </ingredient>
      <ingredient>
        <![CDATA[The peeled cloves of one head of garlic]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 c. olive oil]]>
      </ingredient>
      <ingredient>
        <![CDATA[3 tbsp. butter]]>
      </ingredient>
      <ingredient>
        <![CDATA[4  potato hot dog rolls]]>
      </ingredient>
      <ingredient>
        <![CDATA[1/2 c. scallions, thinly sliced]]>
      </ingredient>
      <ingredient>
        <![CDATA[A large mixing bowl]]>
      </ingredient>
      <ingredient>
        <![CDATA[A small heavy saucepan]]>
      </ingredient>
      <ingredient>
        <![CDATA[A grill pan or toaster oven]]>
      </ingredient>
    </ingredients>
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        <type>Step</type>
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        <title>Make garlic confit</title>
        <textile-text>
          <![CDATA[Make garlic confit. Add a cup of olive oil and the peeled cloves from a head of garlic to a small heavy saucepan. Let it simmer for 15 to 20 minutes on medium heat.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Make garlic confit. Add a cup of olive oil and the peeled cloves from a head of garlic to a small heavy saucepan. Let it simmer for 15 to 20 minutes on medium heat.</p>]]>
        </text>
      </marker>
      <marker>
        <id>37568</id>
        <position>2</position>
        <timemarker>75</timemarker>
        <type>Step</type>
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        <title>Make the aioli</title>
        <textile-text>
          <![CDATA[Start the aioli. With a spoon, crush your garlic in a bowl, and mix in a quarter cup of Dijon mustard, a cup and a half of mayonnaise, and salt and pepper to taste.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Start the aioli. With a spoon, crush your garlic in a bowl, and mix in a quarter cup of Dijon mustard, a cup and a half of mayonnaise, and salt and pepper to taste.</p>]]>
        </text>
      </marker>
      <marker>
        <id>37569</id>
        <position>3</position>
        <timemarker>105</timemarker>
        <type>Step</type>
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        <title>Make the lobster filling</title>
        <textile-text>
          <![CDATA[Make the lobster filling. Cut four to five pounds of cooked lobster meat into small pieces and place them in a bowl. Mix in a couple spoonfuls of aioli, a tablespoon of finely chopped tarragon, a tablespoon of finely chopped parsley, a cup of finely diced celery, half a cup of sliced scallions, and some Old Bay seasoning, salt, and pepper.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Make the lobster filling. Cut four to five pounds of cooked lobster meat into small pieces and place them in a bowl. Mix in a couple spoonfuls of aioli, a tablespoon of finely chopped tarragon, a tablespoon of finely chopped parsley, a cup of finely diced celery, half a cup of sliced scallions, and some Old Bay seasoning, salt, and pepper.</p>]]>
        </text>
      </marker>
      <marker>
        <id>37570</id>
        <position>4</position>
        <timemarker>139</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/8689/139.jpg</thumbnail-url>
        <title>Grill your rolls</title>
        <textile-text>
          <![CDATA[Grill your rolls. Warm the grill pan on your stove and grease it with olive oil. Place the rolls face down on the pan. Prepare to butter your rolls by melting three tablespoons of butter in a small saucepan.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Grill your rolls. Warm the grill pan on your stove and grease it with olive oil. Place the rolls face down on the pan. Prepare to butter your rolls by melting three tablespoons of butter in a small saucepan.</p>]]>
        </text>
      </marker>
      <marker>
        <id>37571</id>
        <position>5</position>
        <timemarker>150</timemarker>
        <type>Step</type>
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        <title>Butter the rolls &amp; serve</title>
        <textile-text>
          <![CDATA[Butter the rolls with the melted butter. Add lobster salad to the rolls and serve!]]>
        </textile-text>
        <text>
          <![CDATA[<p>Butter the rolls with the melted butter. Add lobster salad to the rolls and serve!</p>]]>
        </text>
      </marker>
      <marker>
        <id>37572</id>
        <position>6</position>
        <timemarker>172</timemarker>
        <type>Fact</type>
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        <title></title>
        <textile-text>
          <![CDATA[A serving of lobster meat is loaded with essential minerals and protein, and has less fat, calories, and cholesterol than either skinless chicken or skinless turkey.]]>
        </textile-text>
        <text>
          <![CDATA[<p>A serving of lobster meat is loaded with essential minerals and protein, and has less fat, calories, and cholesterol than either skinless chicken or skinless turkey.</p>]]>
        </text>
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        <title>How To Make a Whiskey Sour</title>
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        <created-at>Mon, 03 Dec 2007 22:21:04 -0800</created-at>
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        <username>Tamara</username>
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          <![CDATA[Sours are a whole genre of cocktails unto themselves—built on a liquor, a lemon or lime component, and a sweetener.  Which makes the whiskey sour “kissing cousins” with the margarita, daiquiri, and kamikaze.]]>
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        <title>How To Make a Mojito</title>
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        <views>31537</views>
        <created-at>Mon, 03 Dec 2007 22:21:09 -0800</created-at>
        <rating>14</rating>
        <username>Tamara</username>
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          <![CDATA[Yes, it's a trendy drink. But on a hot summer evening while drinking with good friends, this cross between the Mint Julep and the Daquiri doesn't feel like a trend. It feels like destiny.]]>
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        <title>How To Make a B-52</title>
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        <views>4238</views>
        <created-at>Mon, 03 Dec 2007 22:21:20 -0800</created-at>
        <rating>6</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Layered drinks – now commonly known as "shooters" — are both potent and pretty to look at.  The B-52, when properly poured, is a medley of rich browns and mahoganies as inviting as a mocha cappuccino.]]>
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        <title>How To Make a Classic Martini</title>
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        <views>4021</views>
        <created-at>Mon, 03 Dec 2007 22:21:34 -0800</created-at>
        <rating>8</rating>
        <username>Tamara</username>
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          <![CDATA[The days of the three-martini lunch may be over, but this sophisticated drink will never go out of style.]]>
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        <title>How To Make a Tequila Sunrise</title>
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        <views>3406</views>
        <created-at>Mon, 03 Dec 2007 22:21:45 -0800</created-at>
        <rating>8</rating>
        <username>Tamara</username>
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          <![CDATA[This classic drink has inspired a #1 song, an Oscar-nominated movie, and countless bleary-eyed encounters with the real sunrise.]]>
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        <duration>93</duration>
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        <id>108</id>
        <title>How To Make a Cosmopolitan</title>
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        <views>3388</views>
        <created-at>Mon, 03 Dec 2007 22:22:10 -0800</created-at>
        <rating>8</rating>
        <username>Tamara</username>
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          <![CDATA[Yes, they slurped cosmos by the gallon on Sex & the City, launching this pretty-in-pink drink into the super-trend stratosphere. But those ladies had the right idea: this delicious cocktail lives up to the hype.]]>
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