Name: Ed McFarland's Lobster Rolls
Yield: 4 people
Ingredients: 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); 1/3 cup butter; 4 top-split hot dog buns; 1/2 bunch chives (, finely chopped, for garnish); Chardonnay

Ed McFarland's Lobster Rolls

Servings

4people

Servings

4people

Ingredients

FOR LOBSTER SALAD

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

FOR ROLLS

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

TO COMPLETE

1/2bunch 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.

Recipe Notes

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