Ed's Lobster Roll
- prep time15 min
- total time 25 min
- serves 4
Use pickle mix to transform this lobster roll into something out of this world. Courtesy of Edward McFarland of Ed's Lobster Bar Kiosk.
4 whole lobsters (1-¼ to 1-½ pounds)
1 cup Hellmann’s mayonnaise
½ stalks stalk celery, minced
1 Tbsp lemon juice, freshly squeezed
Salt & pepper
4 top split hot dog rolls
1 Tbsp chives, chopped
3 oz 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.