Recipe courtesy of Edward McFarland
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Lobster Rolls

Recipe courtesy of Jamie Deen

Lobster BLTs

Recipe courtesy of Food Network

Lobster Bisque

Recipe courtesy of Bobby Flay

California Roll

Recipe courtesy of Alton Brown

Lobster Thermidor

Recipe courtesy of Eric Klein

Egg Rolls

Recipe courtesy of Food Network

Cinnamon Rolls

Recipe courtesy of Ree Drummond

Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Browse Reviews By Keyword