Foodstufffs: Lobster, Pizza And Ice Cream For Summer

National Lobster Day was June 15 and Ed’s Lobster Bar (located in New York City and Sag Harbor) is celebrating by sharing Chef Ed McFarland’s lobster roll recipe. Don’t feel like making it yourself? Then make a reservation or order takeout/delivery from Ed’s Lobster Bar by calling either the New York City (212-343-3236) or Sag Harbor (631-725-1131) restaurants, or order online at lobsterbarnyc.com.

Ed’s Lobster Bar 
Lobster Roll Recipe

(By Chef Ed McFarland)

Yield: 4, Total: 35 mins.

Ingredients:

4 (1 ¼ to 1 ½ lbs) whole lobster

1 cup mayo (recommended: Hellmann’s and Best Foods)

½ stalk celery, minced

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground black pepper

4 top-split hot dog rolls

Butter, for grilling

1 tablespoon chopped fresh chives

Instructions:

Place the lobsters in a heavy stock pot filled with boiling water

Boil until the lobsters 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

Tuesday Night Chef Series

Due to the overwhelming popularity of its Tuesday Night Chef Series, the Old Stove Pub and Pop Up Nation (P.U.N) are now offering new subscription packages with a multi-course dinner series for guests featuring a different celebrity chef each week at Old Stove Pub.

Guests can choose from three, four or five dinner subscriptions. Here’s the chef lineup for the next few weeks (subject to change):

June 22: Joey Campanero

June 29: Leah Cohen

July 6: TBD

July 13: Alex Guarnaschelli

July 20: Michael Symon

July 27: Amanda Freitag

August 3: Josh Capon

August 10: Marcus Samuelsson

August 17: Leah Cohen

The Old Stove Pub is at 3516 Montauk Highwy, Sagaponack. Visit oldstovepub.com for details.

East Hampton’s Highway Restaurant & Bar (290 Montauk Highway) will be offering unique at-home catering options this summer — including the Autostrada pizza oven —for backyard events. Back by popular demand, guests can watch Highway’s private chef as he creates made-to-order Neapolitan pizzas such as the “Classic Margarita” (tomato sauce, mozzarella, basil) and “Dolce Inferno” (spicy soppressata, Calabrian chili pepper, honey), and wood-fired dishes such as whole roasted fish and oven-roasted chicken. For catering inquiries, email ally@highwayrestaurant.com. For more information about the restaurant, visit orders.highwayrestaurant.com.

Last summer, the team behind Highway Restaurant & Bar opened Main Street Tavern in Amagansett, a year-round neighborhood restaurant and bar with a garden. Excellent for groups, Main Street Tavern offers a daily happy hour from 3 to 5 p.m. and serves cocktails like “El Diablo” (tequila, cassis, lemon) and “A Gentleman Pirate” (rum, lime pineapple), and bites like hummus and pita, zucchini fritters, Greek salad, kale and frisée. In addition, on Fridays and Saturdays, for those looking for a late-night indulgence The Tavern will be offering its famous burgers and fries, available from 10 p.m. to midnight.

Main Street Tavern is at 177 Main Street, Amagansett. For more information call 631-267-0400 or visit mainstreettavern.com.

For the first time ever, Citarella has launched a series of custom seafood boxes just in time for summer. The boxes offer a variety of seafood hits like lobster rolls, tuna steaks, owner and fishmonger Joe Gurrera’s popular ceviche, sea scallops and more streamlined into themed kits for easy hosting. Gurrera has made it his life’s mission to demystify any misconceptions that cooking seafood needs to be challenging, and with these custom boxes he created, he will get to reinforce his many teachings and tricks.

The boxes can be purchased online at citarella.com for national delivery, in-store pick-up, or local delivery for parties ranging in size from two to six people.

Boxes include lobster roll for two ($49), lobster roll kit for six ($149), “Seafood Summer Essentials” for two to four people with mussels, shrimp, sea scallops, Norwegian salmon fillets plus skewers and cedar planks ($129) and the “Seafood Grilling Party” for four to six people with lobster tails, salmon, shrimp, tuna steaks and ceviche and skewers and cedar planks ($199).

National orders placed by 4 p.m. will be delivered within two days. To pick-up locally, place orders by 4 p.m. to get it the next day.

The award-winning New York City burger joint Black Tap, which now has outlets in California, Nevada and internationally, has headed east for the summer and is offering a one-of-a-kind pop-up experience called “CrazyShake by Black Tap” at The Clubhouse at East Hampton Indoor Tennis. Beginning Friday, June 18, Black Tap owners and husband-and-wife team Chris Barish and Julie Mulligan offer a new dessert-only concept at The Clubhouse featuring their world-famous “CrazyShake” milkshakes, classic shakes and brand-new desserts including the “CrazySundae” and the “CrazyCone,” expanding Black Tap’s whimsical take on even more ice cream treats.

“We are so excited to bring ‘CrazyShake by Black Tap’ to the Hamptons this summer,” says Barish. “Julie and I grew up spending our summers out East, and are thrilled to test this new concept with our fans that know and love Black Tap, as well as those who haven’t tried us out yet.”

New menu additions will include the “S'mores CrazySundae,” which is made with vanilla soft serve, graham crackers, marshmallow fluff, hot fudge, chocolate chunks and a toasted s'mores sandwich served in a playful clear Chinese takeout box, and the “Pebbles CrazyCone” made with vanilla soft serve in a waffle cone with a vanilla icing and mochi rim and topped with a Fruity Pebbles-Rice Krispy treat and Fruity Pebbles sprinkled on top. The Black Tap team will put new spins on its flagship desserts as well like the “Vegan Black ’N White Cupcake Shake,” made with a vegan cupcake in lieu of a full slice of cake. In addition, “CrazyShake by Black Tap” will regularly feature special shakes and desserts throughout the summer. All menu items will be served in a to-go format.

Mulligan adds, “This is the first time we’ve introduced new desserts beyond our over-the-top ‘CrazyShakes,’ and we can’t wait to hear what everyone thinks. Summer in the Hamptons is all about spending time with friends and family, and what better way to do that than with an ice cream treat from Black Tap?”

“CrazyShake by Black Tap” will operate Friday to Sunday from June 18 through September 6. The Clubhouse at East Hampton Indoor Tennis is at 174 Daniel’s Hole Road in East Hampton. The pop-up is open Fridays and Saturdays 3 to 11 p.m. and Sundays 3 to 9 p.m. Visit blacktap.com for details.

As COVID-19 regulations start to lift, so does the uncertainty of not knowing whether or not the people around you are vaccinated. It may seem a little uneasy for guests to want to dine out when the wait staff, bartenders, and chefs handling your food and drinks may or may not be vaccinated.

Which is why K Pasa (2 Main Street, Sag Harbor) is looking to put those worries at ease by having its staff wear wristbands that say “I’m Fully Vaccinated." This initiative allows customers to feel safe during their dining experience. Think of it as the new VIP wristband of 2021.

Wölffer Estate Vineyard in Sagaponack has collaborated with notable vegan ice cream company Van Leeuwen to create a one of a kind Vegan Raspberry Rosé Sorbet. The sorbet consists of raspberries, strawberries, filtered water, sugar, lemon juice, Wölffer Estate's infamous Summer in a Bottle Rosé and contains less than 1 percent alcohol.

The dreamy summer treat is available for a limited time at the Wine Stand at Wölffer Estate, 3312 Montauk Highway, Sagaponack, and Van Leeuwen's scoop shops in New York City, New Jersey and Texas. Clients can also purchase online at vanleeuwenicecream.com through Thursday, July 1.