Ed Mcfarlands Lobster Rolls Recipes

ED'S LOBSTER ROLL

Ed's Lobster Roll image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 (1 1/4 to 1 1/2-pounds) whole lobsters
1 cup mayonnaise (recommended: Hellmann's and Best Foods)
1/2 stalk celery, minced
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper
4 top-split hot dog rolls
Butter, for grilling
1 tablespoon chopped fresh chives

Steps:

Place the lobsters in a heavy stockpot filled with boiling water; boil until they float, about 15 minutes. Remove from the water and put in an ice bath. When chilled, shell the meat and clean by removing any cartilage in the claw and de-veining the tail. Chop the lobster into bite-size chunks.
Mix the lobster chunks, mayo, celery and lemon juice in a large bowl. Season the salad with salt and pepper.
Toast the buns with butter on a griddle top or in a pan until golden brown. Divide the lobster salad among the buns. Garnish with chives.

LOBSTER ROLLS

Lobster Rolls image

Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

1 1/2 pounds cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces
2 tablespoons mayonnaise
1/2 teaspoon finely chopped fresh chives (optional)
1/2 teaspoon finely chopped fresh tarragon or chervil (optional)
1 teaspoon fresh lemon juice (or to taste)
Coarse or sea salt
Freshly ground pepper
8 top-split hot-dog buns
1 1/2 tablespoons unsalted butter, melted, for rolls

Steps:

Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

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