Tasty Tuesday: Lobster

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
·       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
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
  1. 4 (1 ¼ to 1 ½ lbs) whole lobster
  2. 1 cu[ mayo (recommended: Hellmann’s and Best Foods)
  3. ½ stalk celery, minced
  4. 1 tablespoon freshly squeezed lemon juice
  5. Salt and freshly ground black pepper
  6. 4 top-split hot dog rolls
  7. Butter, for grilling
  8. 1 tablespoon chopped fresh chives
  1. Place the lobsters in a heavy stock pot filled with boiling water
  2. Boil until they float (about 15 minutes)
  3. Remove from the water and put in an ice bath
  4. When chilled, shell the meat and clean by removing any cartilage in the claw and deveining the tail
  5. Chop the lobster into bite-size chunks
  6. Mix the lobster chunks, mayo, celery, and lemon juice in a large bowl
  7. Season the salad with salt and pepper to taste
  8. Toast the buns with butter on a griddle top or in a pan until golden brown
  9. Divide the lobster salad among the buns
  10. Garnish with chives