Ed's Lobster Roll
Ed McFarland is the executive chef and owner of Ed's Lobster Bar in NYC. He got his start cooking in Staten Island pizzerias near his home, and never stopped. Ed spent more than six years at Pearl Oyster Bar as sous-chef, and the experience helped him develop his love of seafood and New England cuisine. The logo for his restaurant was the inspiration for his boldest tattoo - a lobster on his left forearm.

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

Instructions

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Edward Mcfarland, Ed's Lobster Bar Kiosk
Show: Eat Street Episode: Surf and a Slice

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