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Lobster Roll

19 July 2009 3 Comments

Here it is: my lobster roll recipe, for your creative enjoymentEd's Lobster Roll.

  • 4 whole 1 1⁄4 – 1 1⁄2 lb. lobsters
  • 1 C. Hellmann’s mayonnaise
  • 1⁄2 stalk celery, minced
  • 1 Tsp. freshly squeezed lemon juice
  • 1⁄4 bunch chive, chopped
  • salt & pepper to taste
  • 4 top sliced Pepperidge Farm hot dog buns

Boil lobsters in a heavy stockpot until they float.

Remove from water and put in ice bath.

When chilled, shell the meat and clean by removing any cartilage in claw and de-veining the tail.

Rough chop the lobster into bite size chunks.

Mix the lobster, mayo, celery, and lemon juice in a large bowl and season to taste with salt and pepper.

Toast the buns with butter on a griddle top or in a pan until golden brown. Quarter the lobster mix and stuff the buns.

Garnish with chopped chive.

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