Ed's Lobster Roll
- prep time 15 min
- total time 25 min
- serves 4
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.