Tasty Tuesday: Lobster

News 12 Staff

•

Jun 8, 2021, 11:22 AM

•

Updated 1,292 days ago

The table is ready, and we're serving lobster!

News 12's Elizabeth Hashagen and Elisa DiStefano got some delicious tips from Ed McFarland, of Ed’s Lobster Bar.

Lobster Nachos Recipe

Chef Ed McFarland

Ingredients:

· 1 Plate of Crispy Tortilla Chips

· 1.5 oz. Chopped Lobster

· 6 oz. Lobster Cheese Sauce

· ¼ c. Pico de Gallo

· 6-7 slices Jalapeño

· 1 t. Chopped Cilantro

Instructions:

1. Lay chips on plate

2. Heat up cheese sauce with lobster

3. Spread pico de gallo evenly across chips

4. Spread jalapeño evenly across chips

5. Pour cheese sauce with lobster evenly across whole plate

6. Sprinkle with chopped cilantro

Ed McFarland’s Lobster Roll

Yields: 4

Prep: 20 minuets

Cook: 15 minuets

Total: 35 minuets

Ingredients:

Directions:

Place the lobsters in a heavy stock pot 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 deveining 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 to taste
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