Ed Mcfarlands Lobster Rolls Recipes

ED'S LOBSTER ROLL

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.

OPEN-FACED LOBSTER "ROLLS" WITH AVOCADO SPREAD

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Crack lobster claws, knuckles, and tails, and remove meat. Chop meat into chunks.
• Toast fennel seeds in a skillet over medium-high heat for 1 minute; grind. Transfer to a food processor; pulse with avocado, 2 tablespoons lemon juice, 2 teaspoons scallions, 1/2 teaspoon salt, and some pepper until smooth.
• Spread avocado mixture onto bread; top with watercress. Arrange lobster meat on top, and sprinkle with remaining scallions. Drizzle with remaining tablespoon lemon juice and the oil. Garnish with lemon zest.

ED MCFARLAND'S LOBSTER ROLLS

Steps:

• Fill a very large stockpot 3/4 full with cold water. Place over high heat and bring to a rolling boil. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, until they float, 12 to 14 minutes.
• Meanwhile, prepare an ice-water bath. Remove lobsters from boiling water and immediately transfer to ice-water bath until chilled.
• Remove rubber bands from claws. Twist claws with their knuckles from the body. Separate knuckles from claws. Crack knuckles open; remove meat and set aside. Grasp "thumb" and bend it back to snap it off. Crack claw in half; remove meat and set aside. Pull of legs. Twist tail from the joint where it meets the body. Pull off tail fins. Bend tail backward to crack off end of shell. Use your fingers to push tail meat out opposite side; remove with fork and set aside. Discard any remaining lobster.
• Roughly chop lobster meat into about 1/4-inch pieces. Place in a large bowl, along with mayonnaise, lemon juice, and celery; season with salt and pepper.
• Place a griddle or large skillet over medium heat. Butter hot dog rolls and place on the griddle or in skillet. Toast until golden on each side; transfer each roll to a serving plate. Divide lobster mixture between the 4 rolls; garnish with chives and serve with pickle mix.