How to Cook a Chef’s Meal on a Budget

February 28, 2021

By BR Staff

Renowned chef and restaurateur Edoardo “Edo” Baldi sure has a way with food. His Beverly Hills eatery e. baldi Ristorante, which features mouthwatering Tuscan classics, is a hotspot for entertainment industry A-listers such as Warren Beatty, Justin Bieber, Al Pacino, Ryan Reynolds and Mark Wahlberg. His café, edo bites, opened in Beverly Hills in 2017, and now boasts locations in Pacific Palisades and The Grove shopping center in Los Angeles, with upcoming openings in Manhattan Village and two other LA locations. His newest venture, edo, a casual version of his Beverly Hills restaurant, is fast becoming an institution in its own right.

Before taking over the gastronomical universe, Baldi opened up his kitchen to prepare this delicious meal, which is sure to warm the heart of your significant other for any special occasion or date night.

e. baldi’s Lobster Salad



1 lobster tail

1 lemon

1 onion

1 garlic clove (peeled)

1 carrot

3 celery ribs

Sea salt

Coarse black pepper


Frisée lettuce

Butter lettuce

Mâche lettuce

1 avocado

1 lemon

1 fennel bulb




Mint leaves

1 orange

1 grapefruit


Lemon or lime juice

Olive oil

Sea salt

Coarse black pepper

1 serrano chile (chopped)

Boil the lobster

Place half a lemon, half an onion, a fresh garlic clove (peeled), half a carrot and 3 small celery ribs in a pot of boiling water. Sprinkle in a good amount of sea salt and approximately 10 coarse whole black peppers. Next, rinse your lobster tail in cold water before dropping it into the mix.  When the lobster meat is firm and has turned white, it’s ready to remove from the water.

Prepare the salad

Tear a handful of frisée and a handful of butter lettuce and place in a large salad bowl. Add some mâche leaves. Cut the avocado in half and then into small cubes.  Cut a few small pieces of fennel. Add the fennel and avocado cubes to the bowl along with a few chopped pieces of cilantro, a pinch of dill, chives and fresh mint leaves.  Peel and slice the orange and the grapefruit. Slice several pieces of cooked lobster.

Make the dressing

Mix 1 part lemon or lime juice (whichever you prefer) with 2 parts olive oil, 2 pinches of sea salt, a pinch of pepper and the chopped serrano chile.  Pour over salad.

Buon appetito!


Directed by Caleb Wing

Director of Photography James Gips