Lobster is among the most elegant of foods, and can be enjoyed in so many ways. Simply steamed, it’s delectable. But it’s also a delight in a summer lobster roll, a steakhouse seafood tower, surf & turf, or even in a mac and cheese.
National Lobster Day will be celebrated on September 25, and it’s a great time to try out some of the most inventive lobster dishes found at restaurants around the country.
At Cecconi’s DUMBO in Brooklyn, New York and Cecconi’s West Hollywood, a dish with spaghetti, Maine lobster, and chili. “This Cecconi’s dish became iconic when we added it to the menu in 2005 during the opening of our Mayfair London location. It’s popular because of the way we combine the spaghetti, lobster meat, and sauce, which we make by roasting the shells to extract the flavor and combine with brandy, saffron, tomatoes and other vegetables. We served this dish at every Cecconi’s opening, and will continue to do so ongoing,” said Soho House Executive Chef, Andrea Cavaliere.
Stuffed Africa Lobster Tail
At Ixta in New York City, oven-roasted lobster tail, roasted poblano peppers, onions, leeks, crema, and crispy rice. “We take traditional ingredients at Ixta and elevate them with other proteins and ingredients such as our roasted lobster tail with the popular Mexican chili pepper to add a little heat to the dish,” said owner Marcelo.
Santa Lucia Fettuccini
At Marcellino Ristorante in Scottsdale, Arizona, a seafood lover’s dream. The Santa Lucia Fettuccini features a housemade squid ink-infused pasta sautéed with mussels, clams, and calamari in a slightly spiced tomato sauce. The dish is topped with a half of a fresh Maine lobster in the shell. “My wife and I travel to Italy every summer and spend much of our time at seaside locations. Enjoying the bounty of the ocean inspires many of our specialty dishes. The Santa Lucia Fettuccini is one of those dishes, and it has become a longtime favorite. Salty crustaceans and the rich taste of lobster, paired with silky pasta allow our guests to experience a taste of coastal Italy,” said Marcellino Verzino, chef/owner Marcellino Ristorante.
Lobster Spinach Ravioli
At Miss Ricky’s in Virgin Hotels Chicago, house-made ravioli is stuffed with a delightful mixture of lobster and spinach, nested in a decadent Champagne cream sauce and finally topped with black garlic mousse, cilantro oil and chili threads.
“Lobster is such a beautiful ingredient, and I wanted to honor it by making it the star. The pasta, like everything else at Miss Ricky’s, is made from scratch to ensure the texture doesn’t compete with the delicacy of the lobster. The Champagne cream sauce is luxurious but light, so that the natural sweetness of lobster can still shine through. The garlic mousse, herb oil and chili threads complete the dish with contrasting but complementary elements so that every bite takes you on a different journey,” said Executive Chef Mike Alaridi.
At Carmel in Atlanta, house-made pasta rolled with a lobster mousse and seasoned with fennel sofrito and a touch of brandy. It is then coated with a rich herb butter sauce and topped with more poached lobster and a spoonful of caviar.
“When developing the menu at Carmel, we wanted to craft a small plate with fresh pasta that stayed true to the light and bright feel of the concept. Once we decided on featuring lobster, we set out to make something more luxurious and decadent. The end result was this flavorful lobster and pasta pairing, and we knew the Lobster Cannelloni was a keeper after the first bite. It hits all the notes we were aiming to achieve, perfectly embodying the bold yet easy flavor of Carmel’s menu,” said Carmel Executive Chef, Luis Guevara Salgado.
At Bolo in Philadelphia, butter poached whole Maine lobster, lardo, green plantain timbale, mojo isleño.
“Mofongo is fundamental to Puerto Rican cuisine and culture, so I had to do it special by adding Maine lobster,” said Chef Yun Fuentes, chef at Bolo. “Mofongo comes together first and foremost in a mortar and pestle, where the ingredients get mashed together in the dish — reminiscent of the mashing of cultures that happen in the Caribbean. Now we spread our wings, and start incorporating parts from around the world into this dish — beginning with us highlighting the Northeast part of the United States where Bolo is located. By showcasing this succulent Maine lobster in this continuous mash of cultures, we’re making sure our traditions evolve and I, for one, am looking forward to contributing to the evolution of Mofongo.”
Crispy Fried Lobster Tails
At Del Frisco’s Double Eagle Steakhouse in Los Angeles, an indulgent portion of tempura-style Australian cold water lobster tails, accompanied with two colossal hand-battered onion rings, a charred lemon, our house made lobster remoulade, and truffle aioli. “This is quite possibly the best way to eat lobster with your fingers and not feel bad about it,” said Executive Chef Brad Buchman.
At Rishtedar in Miami, this exotic-looking dish is made with fresh lobster elevated by imported spices straight from India to ensure its authenticity. The flavors balance savory, sweet and spice perfectly, you’ll be wiping up every last bit with accompanying naan and rice.
“The Lobster Masala takes a dive into Southern Indian flavors boasting notes of coconut, and classic spices all balanced by a bit of acidity to your palate. Inspired by the sweetness and heat of a Miami summer, your taste buds will dance to the light familiar tropical flavors and traditional spices,” said Vikram Thadani, owner of Rishtedar.
A classic dish at Delmonico’s, America’s first fine dining restaurant.
Delmonico’s just reopened its doors after closing in 2020 due to COVID. Chef Edward Hong’s Lobster Newberg is made with cognac, tarragon, and lobster coral.
“With the reopening of Delmonico’s we always knew we were going to bring back some of the iconic dishes that the restaurant is known for and Lobster Newberg was always going to stay. It’s a classic, culinary masterpiece with its succulent lobster and velvety sauce,” said Dennis Turcinovic, owner and operator of Delmonico’s Restaurant Group.
Maine Lobster Pot Pie
At Bourbon Steak Nashville, brandied lobster cream, seasonal market vegetables, black truffle and a 2lb whole Maine lobster.
“This dish offers fresh lobster with a velvety brandied sauce, complemented by black truffle and crunchy vegetables. We bake the dish in a pot, then deconstruct, placing the lobster and vegetables on top of the crispy ,buttery puff pastry, and serve tableside for our guests,” said Chef Dmitriy Kakuschke.
At L’Amico in New York City, Maine lobster, jumbo lump crabmeat, rock shrimp, bay scallops.
“This dish is a seafood lover’s dream, perfect for National Lobster Day celebrations as the pasta itself is filled with an array of seafood as well as tuscan kale and soffritto. The filled noodles are then topped with pieces of Maine lobster, bay scallops, jumbo lump crab and rock shrimp alongside a delicate sauce of white white, mascarpone, lemon and a touch of cream,” said Laurent Tourondel, Chef Proprietor of Laurent Tourondel Hospitality.
Maine Lobster Cobb
At P.J. Clarke’s, Maine lobster tail & claw, bibb lettuce, tomato, scallion, bacon lardons, avocado, blue cheese crumbles, soft boiled egg.
“We’ve elevated the classic Cobb salad with flavorful lobster tail and claw meat atop a bed of crisp Bibb lettuce. Our Maine Lobster Cobb features juicy tomatoes and fresh scallions to complement the lobster’s richness, while crispy bacon adds a savory crunch. Creamy avocado slices, blue cheese crumbles, and a perfectly soft-boiled egg finish off this delectable dish,” said Chef Michael DeFonzo of P.J. Clarke’s.
Bocadillo De Langosta
At Atlántico in Boston, this exquisite dish features lobster gently coated in warm butter, served on a toasted brioche bun and complemented with a side of chips.
“The Bocadillo De Langosta is my Spanish take on a New England Lobster Roll. The warm buttery coated lobster and the lightly toasted brioche bun creates a velvety flavor that will make you savor every bite,” said Atlantico Chef Michael Serpa.
At Woods Hill Pier 4 in Boston, the Woods Hill Pier 4 Lobster Popover is a savory, buttery popover that is filled to the brim with lobster salad which is a mix of mayonnaise, fresh herbs and lemon and served with a side of homemade chips.
“The Woods Hill Pier 4 Lobster Popover is a nod to the historic restaurant that was in our location before us called Anthony’s Pier 4 which was known for their popovers. It is a delicious and refreshing way to enjoy lobster by the Harbor,” said Chef Charlie Foster, Woods Hill Pier 4.
Maine Lobster Tacos
At Umbria in Boston, fresh Maine lobster, tempura, salmon roe, seaweed salad, soy aioli.
“This dish is a dance of flavors all on one plate. It is a simple yet complex meal that will give you a delicious and unique take on a classic New England Lobster dish,” said Frankie DePasquale.
Lobster Baked Potato
At Matt’s Fish Camp in Lewes, Delaware, fresh sweet lobster with cheesy bechamel, bacon, cheddar jack, sour cream and scallion served on a baked potato.
Doug Ruley, VP of Culinary Operations, SoDel Concepts says: :In the second season we run a special every Monday called “Matt’s Fish Camp Classics and the Lobster Baked Potato is always on rotation. It is the perfect combination of fresh lobster with a comfort food twist. Lobster, warm potatoes and melty cheese – what’s not to love?”
Lobster, Basil, Calabrian Chili “Scampi”
This glorious dish can be found at The Americano, located in the InterContinental Buckhead Hotel in Atlanta.
“The Americano’s lobster campanelle is a play on classic shrimp scampi and has quickly become a crowd favorite. We make the pasta in-house and cook it with lobster, Calabrian chili for a little heat and seasonal tomatoes for sweetness. The dish is finished with fresh basil for the perfect al dente bite,” said celebrity chef Scott Conant.
Mozzarella & Lobster Sticks
At Garbo’s Lobster in Austin, fried mozzarella with lobster and shrimp stuffed inside, served with Caribbean aioli.
“We wanted to create something that would be accessible to both adults and kids alike; it’s a way to try lobster in a fun, familiar way,” said Heidi Garbo, owner of Garbo’s Lobster.
At Restaurant Marc Forgione in New York City, Chili Lobster served with Texas Toast.
“When I was traveling in Singapore and tasted chili crab for the first time, my whole world shook. Once I opened the restaurant, I realized I wanted to create a dish paying homage to that experience. I wasn’t sure if New Yorkers would be OK with having to get the lobster out of the shell, in a fine dining restaurant, but so far, it doesn’t seem like anyone has a problem,” said chef Marc Forgione.
Crunchy Surf & Turf
At Sunda New Asian, sushi rolls featuring creamy lobster, bacon, avocado, jalapeño, sweet chili sauce, tempura crisp, soy paper.
Fom Billy Dec, Founder/CEO: “The Crunchy Surf & Turf roll is a lobster dish that truly stands out in the world of culinary delights. What sets it apart is the ingenious combination of flavors and textures. The creamy lobster provides a luxurious and indulgent base, while the addition of bacon adds a savory depth that perfectly complements the sweetness of the lobster meat. Avocado and jalapeño bring a delightful contrast with their creamy richness and spicy kick, creating a harmonious balance of flavors. Other elements that make this dish truly unique is the clever use of tempura crisp and soy paper. These elements introduce a satisfying crunch that elevates the entire experience. The tempura crisp provides a crispy, golden texture that contrasts beautifully with the soft and creamy components, while the soy paper wraps it all together, adding a touch of elegance to the presentation.”
At Merois West Hollywood at Pendry West Hollywood Hotel, a whole Maine Lobster served with crispy spinach, pickled ginger, plum wine and jasmine rice.
Byron Puck says: “Our Shanghai Lobster is a popular dish here at Merois. It’s a beautiful whole lobster from Maine that is grilled and sauteed in a sweet, savory and spicy shanghai sauce consisting of coconut, ginger, green onion and plum wine. We serve our lobster alongside a bowl of jasmine rice. We drizzle the sauce over the rice and it becomes the consistency of a savory risotto. We also serve it with crispy fried spinach.” You can also find this dish at another Wolfgang Puck restaurant, Chinois on Main, in Santa Monica.
Spicy Lobster Temaki
At Nami Nori, butter poached, tobiko, shiso, crispy potato.
“The original inspiration was based on the classic lobster roll. We wanted to take those elements and bring them to life in a temaki. What makes this specific temaki special is the butter poaching of the lobster as well as the hand cut crispy potatoes that are incredibly thin and fluffy. It is an opportunity for us to display our team’s knife skills, which really elevate the dish,” said Taka Sakaeda, chef-partner of Nami Nori.
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