Making lobster pot pie with Kelly Choi.  Click the link bellow to view the video
Lobster Pot Pie

Dear Lobster Lovers,

Sorry we missed you last month — it was a very busy one for us, but we’re back with lots of news to report! The cameras have been rolling once again, which has been a big part of the past month’s excitement. Just a few weeks ago I filmed another episode with TONI ON! NEW YORK at my Giants Stadium tailgate party. The show will air just before Thanksgiving on November 24th — tune in to see some new ways to use your Thanksgiving leftovers. I guarantee you’ll …

Dear Lobster Lovers,
It’s August already, and hard to believe that summer is quickly heading into the past tense. Although we may not have endured the end of the season’s swelter, we are approaching my favorite time, which is when I get to harvest my garden. So far we’ve had some excellent tangerines, stripeys, plum, vine and cherry tomatoes that we’ve been serving as a side dish, as well as hot peppers that have helped heat up our scallop ceviche at the raw bar.
I want to thank all of you who …

From an appearance on the Toni On! New York show.
Chicken Wings
Serves 4

20 wings, tips removed
1 bottle red wine vinegar
4 fresh lemons, cut in half
2 onions, cut in eights
1 head of garlic, cut in half
1 Tbs. salt
1 Tsp. pepper
Dai Day duck sauce
2  mint sprigs
In a large sauce pot put red wine vinegar, lemons, onions, garlic, salt, pepper, and chicken wings and marinate for 1 hour.  Preheat grill on high, and then lower heat. Place wings on grill and cover lid, basting every 5 minutes using the mint sprigs.  When chicken wings …

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 …

Dear Friends,
It nearly feels safe to say that spring is here, and after February’s snows and March’s torrential rain, well, we’re probably in for some more showers in April, but don’t let the grey skies or taxman get you down. Spring is definitely right around the corner. The sun is feeling warm and staying with us a little longer every day. I’m very excited that it’s time to get my garden back in order for the season. This month will involve a lot of time tilling and fertilizing while I …

Dear Brave Lobster Lovers,
It was a raw and gusty February, but we all buffeted the torrents and we’re all stronger for it. March is finally here, bringing us more daylight (and its savings too), the much awaited first day of spring, and the famous Ides of March — a day we will honor by offering a free Caesar salad to anyone who comes in dressed in a toga or dressed as General Washington, who according to Wikipedia, quelled a mutiny among his officers on that day in 1783.
But above all, …

As seen on Toni On! New York.
Pear Pancakes
(serves 4)
4 teaspoons baking powder
1 ¾ cups flour
1 tablespoon cocoa powder
4 eggs, separated
2 cups buttermilk
4 tablespoons butter, melted
1 ounce clarified butter
2 ounces Port
1 tablespoon maple sugar
1 pear, cut in ½ inch slices
2 tablespoons butter
vanilla ice cream
Step 1: Make batter
Begin by mixing buttermilk and yolks in one bowl, and in a separate bowl whip egg whites with a pinch of salt. In a third bowl, large enough to hold all the batter ingredients, mix the flour, cocoa, and baking powder together. To this add …

Not an Ed’s Lobster Bar item, but was featured on the Toni On! New York Show
Grilled Cheese
(Serves 4)
8 slices of thick lavain pan or white bread
8 thin slices of Prosciutto di Parma
1 lb. Brinata cheese or any sheep’s milk brie cheese, thinly sliced
½ lb. Boschetto or any sheep’s milk cheese with truffles, thinly sliced
½ pint Black Mission figs, halved
1 cup packed fresh arugula
2 sticks (1/2 lb.) + 1 Tbsp. unsalted butter, separated and at room temperature
1 Tbsp. balsamic vinegar
Salt and pepper
1. Combine 2 sticks butter and 1 cup arugula in …