Ed McFarland's Lobster Rolls

Succulent lobster salad made with fresh whole lobsters, creamy Hellman's mayonnaise, finely minced celery, and a touch of lemon juice, all generously stuffed into buttery top-split hot dog buns and garnished with freshly chopped chives. This classic, indulgent dish offers a delightful blend of rich flavors and creamy textures, perfect for any lobster lover.

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Prep Time 40

Cook Time 20

Total Time 1

Course Main Course

Cuisine New England

Servings people

Calories 500 kcal

Ingredients

FOR LOBSTER SALAD

4 whole lobsters (1¼- to 1½-pound)
1 cup Hellman’s mayonnaise
1/2 stalk celery , finely minced
1 tbsp freshly squeezed lemon juice
Salt and pepper , to taste

FOR ROLLS

1/3 cup butter
4 top-split hot dog buns

TO COMPLETE

1/2 bunch chives , finely chopped, for garnish

Wine Pairing

Chardonnay

Instructions

BOIL whole lobsters, for lobster salad, in heavy stockpot uncovered over high heat until they float, about 15 to 20 minutes. Remove from water and place in ice bath. When chilled, shell the meat, clean by removing any cartilage in claw, and devein the tail. Chop lobster into bite-size chunks. Mix with remaining Lobster Salad ingredients in large bowl.
MELT butter in small sauté pan on medium-high heat, for rolls. Place hot dog buns in sauté pan and toast in butter until golden on each side, about 5 minutes each side.
STUFF each roll with a generous portion of Lobster Salad and top with a sprinkle of chopped chives, to complete.

Notes

This recipe was featured in Eat Ink. Recipes. Stories. Tattoos.

Nutrition

Calories: 500kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 10gCholesterol: 150mgSodium: 900mgPotassium: 400mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Keyword Buttery, lobster, New England

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Ed McFarland is the executive chef and owner of Ed's Lobster Bar in NYC. He got his start cooking in Staten Island pizzerias near his home, and never stopped. Ed spent more than six years at Pearl Oyster Bar as sous-chef, and the experience helped him develop his love of seafood and New England cuisine. The logo for his restaurant was the inspiration for his boldest tattoo - a lobster on his left forearm.

Ed McFarland’s Lobster Rolls