Recipe courtesy of Edward McFarland

Ed's Lobster Roll

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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. 
  2. Mix the lobster chunks, mayo, celery and lemon juice in a large bowl. Season the salad with salt and pepper. 
  3. 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.