Lobster Roll
19 July 2009
One Comment
Here it is: my lobster roll recipe, for your creative enjoyment
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- 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.
Frommer’s Review
You may be a long way in distance (and price) from a roadside shack in Maine or Cape Cod when dining at Ed’s Lobster Bar, but take a seat on the long white marble counter, close your eyes, sink your teeth into Ed’s signature lobster roll (prepared cold with mayonnaise) and you might just think that it’s the rocky Atlantic coast outside the window rather than bustling Lafayette Street in the middle of NoHo. After you’ve tried the overstuffed lobster roll, if you still have room, try the oysters, raw or delicately fried. Or the fried Ipswich clams . . . or the steamers . . . or the chowder . . . really there’s not much you won’t want to try. Thankfully unpretentious, Ed’s is straight-ahead New England seafood served in a casual, laid-back dining room and whitewashed bar. They even have paper bibs, homemade pickles, and Belfast Bay lobster ale on tap. What more, really, could you want in a seafood “shack” in downtown New York City?
Read more: http://www.frommers.com/destinations/newyorkcity/D73082.html#ixzz0LlZoemHQ
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