Montauk - Serving up a delicious recipe, Todd Mitgang, Executive Chef and Co-Owner of South Edison shares the fixings for his Long Island Lobster Sliders with Homemade Salt & Vinegar Chips.

If you don't want to make them yourself, they are available from 3 p.m. to 5 p.m. daily at Apres Sun Surf n' Sand at the restaurant:

Chef Todd Mitgang.

Long Island Lobster Sliders Serves 4

 • 4 1 1/4 Lobsters
 • 4 Cups of Heirloom Tomato Puree (rough cut heirloom tomatoes pureed in a blender)
 • 2 T & 1 t of Sea Salt
 • 2 Thinly Sliced Thai Chilis
 • 3/4 Cup of Lemon Juice
 • 1/2 Cup of Cava Rose (leopardi brut rose)
 • 1 T of Finely Chopped Basil
 • 1 T of Finely Chopped Chervil
 • 1 T of Finely Chopped Chive
 • 1 T of Finely Chopped Tarragon

Procedure:
 • Steam Lobsters for three minutes. When finished shock lobsters in an ice water bath. Once cool, deshell lobsters, cutting the meat into quarter inch pieces. Place in the frig. With the lobsters cut, mix all other ingredients into a mixing bowl. When mixed, pour this mixture over the lobster meat allowing 12 to 24 hours for the ceviche to take effect.

 • When you are ready to serve, spoon this mixture atop your favorite bun or bread. At the restaurant we use a homemade aioli on the other side, but you can use a store bought mayo. Here at the restaurant we also use a fresh baked flat bread with extra virgin olive oil and sea salt. Garnish with a lettuce of choice, a tomato slice, or any other condiment you'd enjoy.

Homemade Salt & Vinegar Chips Serves 4

 • 4 Yukon Gold Potatoes
 • Kosher Salt
 • Malt Vinegar Powder (Can be sourced at www.spicehouseint.com)
 • Deep Fat Fryer
 • Mandolin

Procedure:
 • Slice the Yukon Potato as thin as possible. With the temperature of the oil set at 325 degrees, drop each potato like a frisbee making sure they don't stick to one another. When crispy, drain on a paper towel and season with Kosher Salt and Malt vinegar powder to taste.

Serve and Enjoy!

About South Edison And The Chef
South Edison is an exciting addition to the bustling Montauk dining scene. Chef Todd Mitgang, of Manhattan's three-star Cascabel Taqueria and formerly of Crave Ceviche Bar and Kittichai, presents a menu of classic Montauk beach fare with a fresh and creative twist. Just two blocks north of the ocean and one block south of town at 17 So. Edison St. Montauk, 631-668-4205, www.southedison.com.