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–+ servings

Ed McFarland's Lobster Rolls

Ed McFarland
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 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine New England
Servings 4 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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