from Ed McFarland, chef/owner of Ed's Lobster Bar
Serves 4
4 Whole 1 ¼ to 1 ½ Lb. Lobster
1 Cup Hellmann’s Mayonnaise
½ Stalk Celery Minced
1 Tbs. Lemon Juice Freshly Squeezed
1Tbs. Chopped Chive for garnish
Salt & Pepper to taste
4 Top split Hot Dog Rolls
3 oz. Ed’s Pickle Mix
Boil lobsters in heavy stockpot till 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-vein the tail. Rough chop lobster into bite size chunks. Mix ingredients in large bowl. Season to taste. Toast buns with butter on griddle top or in pan till golden brown. Quarter the lobster mix and stuff buns. Garnish with chopped chive and Ed’s Pickle Mix.
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