Ed's Lobster Roll

Recipe courtesy Edward Mcfarland, Ed's Lobster Bar Kiosk
Show: Eat St. Episode: Surf and a Slice
TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 (1 1/4 to 1 1/2-pounds) whole lobsters
  • 1 cup mayonnaise (recommended: Hellmann's and Best Foods)
  • 1/2 stalk celery, minced
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • 4 top-split hot dog rolls
  • Butter, for grilling
  • 1 tablespoon chopped fresh chives
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Directions

Place the lobsters in a heavy stockpot filled with boiling water; boil until they float, about 15 minutes. Remove from the water and put in an ice bath.

When chilled, shell the meat and clean by removing any cartilage in the claw and de-veining the tail. Chop the lobster into bite-size chunks.

Mix the lobster chunks, mayo, celery and lemon juice in a large bowl. Season the salad with salt and pepper.

Toast the buns with butter on a griddle top or in a pan until golden brown. Divide the lobster salad among the buns. Garnish with chives.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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