Lobster Rolls
Behind each recipe lies a secret. No more secrets. Start practicing and if you still can’t get it right you can always go to Ed’s Lobster Bar.
FOR THE LOBSTER SALAD
4 whole 1 ¼ to 1 ½ pound lobsters
1 cup Hellmann’s mayonnaise
½ stalk celery, finely minced
1 tablespoon freshly squeezed lemon juice
½ bunch chive, finely chopped
Salt and pepper
FOR THE ROLLS
4 top-split hot dog rolls
1/3 cup butter
Boil whole lobsters in heavy stockpot until they float. Remove from water and place in ice bath. When chilled, shell the meat and clean by removing any cartilage in claw and devein the tail. Chop lobster into bite-sized chunks. Mix with lobster salad ingredients in large bowl.
Melt butter in small sauté pan on medium to high heat. Place hot dog buns in sauté pan and toast in butter until golden on each side. Stuff each roll with a generous portion o f lobster salad and top with a sprinkle of chopped chive.
Recipe courtesy of Ed McFarland, chef and owner of Ed’s Lobster Bar http://www.lobsterbarnyc.com
This recipe is part of the August Issue of MAZA Cooking Journals. Download our free iPad app from the iTunes store for more delicious recipes and fresh dinner ideas.
