Dear Lobster Lovers
The warm weather is here and I’m excited because it’s planting season. My starters have already sprouted and within a week I’ll be transplanting them into the ground. This summer, John will also be adding to our bounty with his New York-grown varieties as well. Springtime has already brought some seasonal treats into the restaurant — soft-shell crabs, which we’ve been enjoying in sandwiches and grilled over parsley salad, and Habit sauvignon blanc from Santa Barbara, made by long-time friend of Ed’s Lobster Bar, Jeff Fischer.
May will continue …