I've been craving their lobster rolls since I moved back to Sydney last year. I'd love to "try" to replicate it myself here, but I'm not sure what else was in them other than lobster and mayo. Can anyone help? I'm getting desperate!
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Behind the Business - Luke's Lobster
Luke's Lobster president Ben Conniff talks about the challenges and successes of building a business. Read more.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.