Ed's Lobster Roll

10 Ratings
  • prep time 15 min
  • total time 25 min
  • serves 4
Ed's Lobster Roll

Use pickle mix to transform this lobster roll into something out of this world. Courtesy of Edward McFarland of Ed's Lobster Bar Kiosk.

Lunch, Main, Shellfish, Summer

 Courtesy of: Eat St.


4 whole lobsters (1-¼ to 1-½ pounds)

1 cup Hellmann’s mayonnaise

½ stalk stalk celery, minced

1 tablespoon lemon juice, freshly squeezed

Salt & pepper

4 top split hot dog rolls

1 tablespoon chives, chopped

3 ounces Ed’s Pickle Mix


1. Boil lobsters in heavy stockpot until they float. Remove from water and put in ice bath.

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

3. Mix lobster, mayo, celery, and lemon juice in a large bowl. Season with salt and pepper to taste.

4. Toast buns with butter on griddle top or in pan till golden brown. Quarter the lobster mix and stuff buns. Garnish with chives and Ed’s Pickle Mix.

See more: Lunch, Main, Shellfish, Summer

comments powered by Disqus