“How to Cook and Crack Open Lobster” with 1995 Culinary grad Ed McFarland.
Ed McFarland had not tried lobster until he was 17 years old. The New York City native grew up in a family devoted to cooking with quality vegetables and meat, but shellfish was not on the menu. He wound up devoting his life to food, graduating from the French Culinary Institute in 1995, working at Le Cirque, then at Terence Brennan’s Picholine and establishing himself in six years at Pearl Oyster bar.”
To watch Chef Ed cook a lobster and to read the full article in Forbes Magazine, click here: “How to Cook and Crack Open Lobster with Chef Ed McFarland”