Dear Friends,
February is upon us and it’s a very busy month indeed. As a matter of fact and perhaps for good reason, it’s National Time Management Month — as well as Library Lovers Month, Aggressive Driving Month, Workplace Eye Safety Month, and host to many other holidays. We kick off with Groundhog Day on the 2nd and we’re proposing a deal: if the Groundhog doesn’t see it’s shadow, we’re celebrating an early spring by offering $1 oysters from 5-7 PM. Midway through the month we have Valentine’s and President’s Day …

Listen to the hot five on Nicole Taylors radio program Hot Grease. As I talk about the five things people don”t know about lobster.
This week on Hot Grease, Nicole talks with Kamal Grant about the history and future of doughnuts. Also on the show for The Hot Five, Ed McFarland of Ed’s Lobster Bar. Click on the link below and enjoy!
Hot Grease

Dear Lobster Industry Members:
The 2010 Canadian/US Lobstermen’s Town Meeting is scheduled for Portland, ME March 26-27.
The focus of this year’s meeting is:  Where do we go from here?  Discussing steps to secure the economic future of the lobster industry.  Discussion includes pertinent subjects to the industry with topic speakers focusing on recommendations for the future direction of the industry.
Attached is 2010 Town Meeting registration form please complete and return to Deb Seekins at the Lobster Institute, 210 Rogers Hall, Orono, ME 04469 or scan and email to deb.seekins@maine.edu or fax to …

Chicken Wings and Yogurt Sauce
(serves 2)
8 chicken wings
1 tablespoon Old Bay
1 tablespoon cayenne
1 teaspoon garlic powder
½ teaspoon ground pepper
carrot sticks
celery sticks
8 oz. Greek yogurt
1 tablespoon chopped garlic
1 teaspoon lemon juice
1 tablespoon chopped dill
Pam or non-stick cooking spray

Preheat oven to 500 degrees.
Mix together spice mix in a bowl big enough to dredge the wings. Line a large baking sheet with foil and spray with Pam.
Rinse wings and pat dry. Remove wing …

Forwarded from Bob Bayer from the Lobster Institute. Click here to watch a brief video about lobstering in Maine and sustainability.

Apps Only: Ed’s Lobster Bar
Ben Fishner—also known to Serious Eaters as FozzieBayer. He’ll be joining us each week with “Apps Only,” eating his way through New York’s appetizer, bar, and lounge menus as your guide to fine dining on a budget.
This theory led me and a friend to Ed’s Lobster Bar on Lafayette Street. A long bar makes up the bulk of the space, with a few tables set up in the back; there’s an extensive raw bar full of exceedingly fresh seafood, but that’s not on the post grad …

Dear Friends,
We hope you enjoyed your holidays and we want to wish you a happy and healthy new year! 2009 was a wonderful year for us here and we’re excited to kick off another great year and look forward to seeing you very soon in 2010. We know that many of you enjoyed our half-price sparkling special this past week, so we’ll be encouraging a little more celebration as we head into the new decade: on Monday nights we’ll continue to offer half-priced bottles on sparkling wine and champagne. Our …

Ed’s Lobster Bar’s brings you the Fall Lobster Bulletin from the Lobster Institute at the University of Maine.
Click here to read the whole LobsterBulletin .

Dear Friends,
We hope you’ve all had a wonderful November and enjoyable Thanksgiving holiday. It’s December now, and it’s starting to get chillier here in the city — a great time of year to stop in for a clam chowder or lobster pot pie while you’re out shopping. Some key dates coming up: we will be closed for dinner on Monday, December 14th for our annual staff holiday party, and we will also be closed December 24th and 25th. Looking a little further ahead, we will be open New Year’s Eve …

Last weekend I had the pleasure of being invited to Edisto Island in South Carolina to take part cooking a whole Berkshire pig with Jim Hagood from Blackjack BBQ in Charleston. While the highlight of the weekend was definitely learning how to cook a whole pig, the dinner the evening before – which we hope inaugurated an annual tradition – was definitely something to write home about.
We started with dry-rubbing and marinating the pig, and while it began slow-cooking I prepared lobster rolls for lunch (and ate my first whole …