Lobster Roll

Recipe courtesy Buster's Sea Cove
Show: Eat St. Episode: Land of the Rising Bun
TOTAL TIME: 1 hr 20 min
Prep: 55 min
Inactive Prep: 10 min
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 4 lobsters (1- to 1 1/2-pounds each)
  • 1/2 cup finely minced celery
  • 3 tablespoons finely minced chives
  • 3 tablespoons mayonnaise, such as Hellmann's
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 3 tablespoons butter
  • 4 split-top buns
  • Potato chips, for serving
  • Pickles, for serving
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Directions

Boil the lobsters in a large pot of water until they turn bright red or begin to float, 6 to 7 minutes. Meanwhile, prepare an ice bath large enough to hold all of the lobsters. When cooked, transfer the lobsters to the ice bath to stop cooking.

As soon as the lobsters are cooled, use a knife or a cracker to extract the meat from the shells. Pull the meat apart into 1/2- to 1-inch pieces and place in a mixing bowl.

Add the celery, chives, mayonnaise, lemon juice and salt and pepper to the lobster meat and mix to blend.

Melt the butter in a skillet over medium-high heat. Toast the rolls in the butter until golden brown on both sides. Split the rolls and stuff each with the lobster mixture.

Serve with potato chips and a pickle.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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