Kitchen Talk: Erling Jensen
A Sriracha-mayo lobster sandwich with parmesan and truffle oil French fries as made by chef Erling Jensen. (Patrick Lantrip/Daily Memphian)
A luxurious lobster sandwich takes about 3 minutes to pull together at Erling Jensen: The Restaurant.
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Erling Jensen Kitchen TalkJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
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