TODAY'S PAPER

Cooking up Blue Oyster Bar & Seafood Restaurant's signature Lobster Beignet

To Continue...

Already a Newsday subscriber ?

Get unlimited digital access $1 for 4 Weeks

$0.99/Week Thereafter

John David Hensley, executive chef, at Blue Oyster Bar & Seafood Restaurant, cooked up his signature Lobster Beignet on Friday, Jan. 26, 2018. (Credit: Daniel Brennan)