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, …

Another recipe from the Toni On! New York Show.

Lobster Po’ Boy
(makes 2 large sandwiches)
2 cooked lobster tails (from 1.5 pound lobsters), shelled
1 cup flour
1/3 cup cornmeal
1 egg
12 ounce bottle club soda
2 leaves romaine lettuce
1 tomato, sliced thinly
½ pint coleslaw
½ cup tartar sauce
2 Martin’s hoagie buns
1 quart frying oil (vegetable)
1 teaspoon chopped chive
salt and pepper

Heat oil in a high-sided pot to 350 degrees.
Prepare lobster tail by cutting in half, removing vein, and cutting into 1 inch …

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 …