Ed Mcfarlands Lobster Rolls Recipes
ED'S LOBSTER ROLL
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
ED'S PICKLE MIX
Serve Ed McFarland's pickle mix alongside his recipe for lobster rolls for the perfect summer meal.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 10
Steps:
- Place cucumbers in a large bowl. Cut 1 pepper in half and place in the bowl along with the 3 remaining peppers, pickling salt, 1/2 cup sugar, and 3 cups water. Toss to combine; cover and let stand overnight at room temperature.
- Drain cucumber mixture; rinse under cold water. In another large bowl, mix together remaining 1/2 cup sugar, vinegar, peppercorns, celery seeds, coriander, allspice, and mustard seeds. Add cucumbers and peppers; toss to combine. Let stand at room temperature at least 3 hours before using.
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