Lobster Roll
19 July 2009
3 Comments
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.
[...] Ed’s Lobster Roll is the Lobster Roll I grew up on. The Lobster is dressed with Hellman’s mayo, Lemon Juice, Salt + Pepper and then mixed with finely diced celery and topped with minced chives. Ed has generously posted his exact recipe on his blog. [...]
[...] openly shares his Lobster Roll Recipe on his blog along with other [...]
I can’t wait! I was looking for crab cake recipes and came across your site, but this looks so much better! Looks like my son and I will be buying some lobster this weekend!
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