New York City native Ed McFarland had never eaten a lobster until he was seventeen, but growing up in a family that was passionate about gardening and good food fostered his love of all things home-grown and delicious.
Ed’s humble beginnings in Staten Island pizzeria kitchens were soon overshadowed as he moved on to work in some of New York’s most esteemed restaurants. He graduated from the French Culinary Institute in 1995 and quickly began learning from some of New York’s best, including Sotha Kuhn at Le Cirque and Dave Pasternak at Terence Brennan’s Picholine. As he began to master cooking techniques, he became drawn to the delicateness and simplicity of seafood and eventually settled down at West Village mainstay Pearl Oyster Bar, where he worked as sous chef for over six years and deepened his knowledge of New England cuisine and Northeast seafood culture.
In 2007, Ed’s long-awaited dream became a reality. Ed’s Lobster Bar is the culmination of his years of study and apprenticeship combined with his family food experiences and dedication to garden fresh produce. Using his own home-grown vegetables and herbs in the summer months and drawing from his Italian heritage for specials like lobster meatballs, Ed has created a truly unique spin on New England seafood. He’s since grown his business into two thriving brick and mortar restaurants, as well as his famous Lobster Bar Kioske.
Today’s Food Truck Kitchen brings Ed’s New York famous Lobster Roll into your kitchen. JoanMarie is off working on other projects, but will return soon with more fun Food Truck Kitchen videos in an entirely new format! So, stay tuned, and in the meantime, stop missing what you could be eating!
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Ed’s Lobster kiosk in New York City serves some of the most extravagant street food, in the heart of the financial district, with its pricey yet delicious lobster rolls.
Ed’s Lobster Roll
- 4 whole lobsters (1-¼ to 1-½ pounds)
- 1 cup Hellmann’s mayonnaise
- ½ stalk celery, minced
- 1 tablespoon lemon juice, freshly squeezed
- Salt & pepper
- 4 top split hot dog rolls
- 1 tablespoon chives, chopped
Boil lobsters in a heavy stockpot until they float.
Remove from water and put in ice bath.
When chilled, shell the meat and clean by removing any cartilage in claw and de-veining the tail.
Rough chop the lobster into bite size chunks.
Mix the lobster, mayo, celery, and lemon juice in a large bowl and season to taste with salt and pepper.
Toast the buns with butter on a griddle top or in a pan until golden brown. Quarter the lobster mix and stuff the buns.
Garnish with chopped chive.