National Lobster Day is September 25, and presents a perfect opportunity to indulge in some incredible takes on everyone’s favorite seafood.
Gigantic Pad Thai with Lobster Tail
At THEP in New York City, the Gigantic Pad Thai with Lobster Tail is presented in a large golden bowl and weighing in near eight pounds, featuring beetroot infused vermicelli noodles, egg, bean sprouts and chives stir fried in a savory palm sugar tamarind sauce and served with an oven baked lobster tail, shredded mango, ground peanuts and lime. The dish feeds 3-4 people. Rocky Romruen, Partner and General Manager of THEP said: “I love serving this dish because when we put it down on the table everyone around is like ‘oh my god, it’s so big’, and when they see it they want to order it as well. That is the reaction that I love to see. There are a lot of elements that go into the dish and when we prepare it we also put a lot of passion into it and that’s why it comes out so good looking and tasty.”
Lobster Satay
At Philippe by Philippe Chow in New York City, the lobster is prepared on a skewer with chef Chow’s famous Peanut Sauce. “Lobster brings our famous satays to a whole new decadent level,” said chef Philippe Chow, executive chef of the Beijing-inspired Chinese hot-spot in New York City. “This dish is brand new and is available on our shellfish menu that we recently launched, which also features lobster noodles and lobster fried rice. In this dish, tender pieces of fresh lobster are fried and smothered in our famous peanut sauce and served on a skewer. It was an instant hit among our guests!”
Golden Lobster Roll
It’s a day celebrating lobster rolls, so go for the gold! A gold-infused lobster roll, that is. At the new BK Lobster in the Crown Heights section of Brooklyn, New York, there’s a Golden Lobster Roll that involves 3 cold water North Atlantic Gulf of Maine lobster tails wrapped in a 24K gold edible leaf, drizzled with vegan butter and served with a glass of 23K gold wine.
Lobster Cream Puffs
At Steak ‘N Lobster in New York City, lobster dishes are taken to new heights. Guests flock to the restaurant for their delicious lobster cream puffs which are a fun take on crab rangoon. These cream puffs are made with lightly whipped cream cheese and fresh lobster meat stuffed inside a crispy wonton skin and are served with a homemade sweet plum sauce. “These puffs are similar to Crab Rangoon that you would get at a Chinese restaurant. They’re creamy, full of lobster and have a great crunch to them. They’re the perfect snack to celebrate National Lobster Day,” said executive chef Masato Okamoto.
The Spicy Louie Lobster Roll
At Luke’s Lobster locations in Boston, MA (Boston Seaport, Back Bay & Downtown Crossing), in honor of its tenth anniversary and National Lobster Day, Luke’s Lobster partnered with chefs Jamie Bissonnette and Ken Oringer on a tangy and sweet – yet spicy! – twist on the traditional Maine-style lobster roll with Louie sauce and Calabrian chili. “When it came time to select a chef from Boston to help us celebrate our 10th anniversary, we looked no further than the James Beard Award winning duo, Ken and Jamie; they’re beloved in the Boston community for the amazing food they create at restaurants all around the city,” said Luke’s Lobster co-founder Ben Conniff. “These guys both really know their seafood and had an immediate appreciation for the way we cook each knuckle, claw, and leg separately to perfect its texture and sweetness. The Louie sauce and Calabrian Chili combo adds a layer of sweet heat that still lets the lobster shine.”
Butter Poached Maine Lobster Duo Cassoulet
At Tocqueville in New York City, this dish is made with butter poached Maine lobster duo cassoulet with ‘shellfish boudin noir’ and succotash. “I just created Tocqueville’s new fall menu, and I wanted to include a hearty, decadent lobster dish for the season. Tocqueville’s cassoulet is a play on the traditional cassoulet, with shellfish, squid ink, lobster and shellfish mousse!” said owner and chef Marco Moreira.
Hot and Spicy Lobster
At DaDong in New York City, the dish features a 2.5-pound whole lobster stir-fried with dried chilies, Chinese five spices, garlic, ginger and scallion. “The 2.5-pound lobster with fierce flavors will stimulate your taste buds, and especially the Chinese five spices lend the dish a unique smell and taste,” said executive chef Ben Xu.
4lb Salt & Pepper Lobster
At Brooklyn Chop House in New York City, this Cantonese specialty is wok-fried with crispy ginger, garlic, shallots, sea salt and cracked pepper. The lobster is chopped into small pieces so guests don’t need to get messy while indulging in this lobster feast. “There might not be a restaurant on earth that can serve a 4 pound salt and pepper lobster, alongside a 45-day prime dry-aged Porterhouse steak and a 7 pound slow roasted Peking Duck, but that’s what sets our restaurant apart,” said Brooklyn Chop House owner Stratis Morfogen.
Lobster Mashed Potatoes
Take National Lobster Day to the next level with the lobster mashed potatoes at Mastro’s in New York – they define indulgence. “A whole 1 ¼ pound live Maine lobster pulled from its shell, cut into pieces and sautéed in whole butter, and dusted with Old Bay seasoning. The buttery lobster is poured over a generous portion of garlic mashed potatoes, and served to your table in a large oval bowl,” said chef Wade Wiestling, vice president of culinary development at Mastro’s Steakhouse in New York City.
Night Moves Scituate Lobster with Gnocchi
At Deuxave in Boston, potato gnocchi, local lobster from Scituate, mushrooms, green grapes, curried walnuts and pearl onions in a citrus fricassee sauce. “We are certainly not the first restaurant ever to put lobster with gnocchi, but this preparation has it own herbaceous and citrusy character that makes it unique spin on a classic elegant combination. ‘Night moves’ is a nod to our local lobsterman Larry, that is the name of his boat, and after eating the dish, you may want to sing the classic Bob Seger song,” said chef Chris Coombs, co-owner and chef.
Dungeness Crab Stuffed Lobster
At Lure Fishbar in Loews Miami Beach Hotel, 1.5 pound whole lobster, stuffed with Dungeness crab, garlic, chili butter and grilled lemon that is paired with a glass of Francois Carillon 2015 Bourgogne (France). Executive chef Israel Mora says: “The Dungeness crab stuffing, plus the delicate chili butter, really elevate the sweet lobster meat. Pair it with a glass of our Bourgogne, and you have the perfect lobster bite.”
Lobster Grilled Cheese
Served in San Antonio, Texas at the Topaz Pool at La Cantera Resort & Spa, this is white cheddar, tomato jam and sourdough bread, grilled to gooey perfection. “The inspiration behind the sandwich was the classic lobster roll. We wanted to take the idea and combine it with another comfort food the grilled cheese. We created an approachable, yet sophisticated dish by taking two classic dishes and creating one. The rich sweet lobster meat combined with melted white cheddar, tomato jam and the buttered sourdough is just amazing,” said executive chef Robert Carr.
Pan Roasted Stonington Maine Lobster
At CUT Vegas, located the Palazzo Hotel in Las Vegas, there is pan roasted Stonington Maine lobster. The Maine lobster is served table side. It is de-shelled at your table and served with black truffle emulsion. Guests will be able to see the lobster intact before have it de-shelled. Executive chef Matt Hurley says: “What makes our lobster different is that the lobster come two ways. We pan roast the body and tail so it is caramelized and then we butter poach the knuckles and claws we serve it with two sauces a drawn butter and black truffle emulsion. It is then rolled out to the customer and de-shelled tableside. It’s a whole experience for guests!”
Pressed Lobster for Two
At modern American small plates restaurant Spork in Pittsburgh, executive chef Christian Frangiadis obtained a press, a culinary device that originated in the 19th century, earlier this year from a vintage store in San Francisco to create a tableside presentation of Canard a la Presse. For National Lobster Day, he’s repurposing the press to make pressed lobster for two with house-made spaghetti, celery, haricot verts, cognac tomato cream, lobster stock and pressings with a lemon herb butter. “The advantage of the press is that it allows us to extract the maximum amount of juices at the last moment to fortify the sauce, whilst not overcooking the lobster. There is also a fun, interactive element by having the dish prepared tableside,” said chef Christian.
Lobster Fra Diavolo
At Momofuku Nishi in New York City, executive chef Nick Tamburo offers an Italian-inspired menu with global flavors. The Lobster Fra Diavolo is a signature large-format menu item, perfect for two to four people. The dish features a whole lobster fried in tempura batter in its shell (to maintain moisture) and then seasoned with garlic, gochujang, Momofuku’s hozon sauce and housemade XO sauce. The lobster is served on alkaline noodles with scallion, mint, basil and pickled red chilis.
Lobster Thermidor
Greg Baxtrom is the chef-owner of acclaimed Olmsted in Prospect Heights, Brooklyn, offering a seasonal menu featuring produce from the expansive backyard garden. Greg’s signature Lobster Thermidor features crawfish-boil crackers made with lobster and a thermidor sauce made with egg yolks, lobster, brandy, Gruyère, and mustard.
Lobster & Sauce Américaine
Maison Yaki is the new French yakitori restaurant and patio in Prospect Heights from chef-owner Greg Baxtrom. The menu features various skewers (great for sharing), including the popular Lobster & Sauce Américaine. The lobster skewer is made with lobster, shallot and panko, and the accompanying sauce is made with lobster stock, butter, cognac, white wine, parsley and tarragon.
Lobster Fries
At Plank Seafood Provisions in Omaha, a Nebraskan twist on Canadian Poutine, Plank’s Lobster Fries are topped with lobster meat, gravy, sweet corn relish and scallions.
Corndog Battered Lobster Tails
At Del Frisco’s Double Eagle Steakhouse, the Corndog Battered Lobster Tails are carefully curated and accompanied with grilled corn remoulade and creole honey mustard. “The essence of the Double Eagle Steakhouse is modern luxury and our menu offerings exemplify that in its ingredients. We wanted to take an indulgent ingredient of lobster and spin it in a playful way. The Del Frisco’s Brand has deep roots in Dallas, the original birthplace of the State Fair Corn Dog! So we decided to hand dip the succulent sweet lobster tail into the course ground corn dog batter to create a craveable crust for the crustacean to thrive in. We crispy fry the tails in the corn coating and while cooking; the lobster meat firms up but maintains its butter-like qualities that marry well with the sweetness of the corn. We crown each tail on a stick as you would a corn dog and serve the glam dogs with a grilled corn remoulade and creole honey mustard that bring creamy richness to round out the lobster corn dog experience,” said executive chef Thomas Dritsas.
Lobster Calzone
At Woodpecker by David Burke, this dish is made with chili oil, ricotta, and basil. “So good even the lobster wants to stay in its shell. It’s a must have. David is known for is Angry Lobster Dumplings. It’s a whole 1.25 lobster baked with angry tomato sauce, herb ricotta, and finished with basil/chili oil. The Angry sauce is made of smoked paprika, cayenne, Aleppo, garlic and thyme,” said Kevin Heston, executive chef.
Cast-Iron Lobster Cake
At Liberty Common in Nashville, a cast-iron lobster cake made with lobster, toasted panko, Duke’s mayo, chives, celery, and garlic. “Our Cast Iron Lobster Cake is one of our staple dishes. In a cast-iron skillet, I combine lobster, toasted panko, Duke’s mayo, chives, celery, and garlic. I top it with country ham for an added southern flare. It’s the perfect Southern comfort meets seafood dish for those looking for a heartier lobster option. we serve it with tender bitter greens lightly tossed in a Dijon vinaigrette to balance the richness of the lobster cake,” said executive chef Jeffrey Rhodes.
Lobster Meatballs
At Ed’s Lobster Bar in New York City, a twist on the traditional meatball, these are made with lobster, cheddar cheese and cream sauce. “An amazing lobster twist on a classic dish made with chopped lobster, cheddar cheese and smothered in lobster cream sauce. Every bite is lobster perfection served in the form of a meatball,” said chef and owner Ed McFarland.
New England “Lobster Roll”
In Miami Beach, at Watr at 1 Rooftop at 1 Hotel South Beach this lobster roll is double baked, with cucumber, avocado, tobiko, and 1 spicy mayo. “Our New England Lobster Roll is packed with fresh lobster inside the roll, and then topped with large pieces of lobster that we double bake together with 1 spicy mayo and wasabi tobiko. To finish, we drizzle eel sauce over the roll. Our loyal Watr clients love to add shaved fresh truffles on top. As one of our signature sushi rolls, this is a must-have when coming to Watr at 1 Hotel South Beach while you take in our rooftop ocean views,” said Ross Jansen, chef de cuisine.
Lobster Avocado Toast
At Ocean Prime Boston, the lobster avocado toast is made with rich buttered toasted brioche, fresh avocado and English pea spread, butter poached Maine lobster, with a lemon zest and pea shoot salad. “ The lobster avocado toast at Ocean Prime Boston is our twist on the traditional avocado toast. Being in Boston, we have the luxury of serving fresh Maine lobster and love to utilize it in creative ways on our menu,” said executive chef Mitchell Brumels.
Huevos Alangostados (Lobster Roe Deviled Eggs)
In Dublin, Ohio at VASO at AC Hotel Columbus Dublin, the delicate and savory flavors and ingredients of Huevos Alangostados includes lobster, hard boiled eggs, dijon mustard, mayo, garlic, capers, lemon juice, and salt. “I used to break down 30+ lobsters a day, quite often they would contain the roe, so I started saving it and playing around with ways to use it. I came up with the idea to make a Lobster Bottarga, but since you can’t very well salt cure lobster eggs, I instead added salt and steamed it into a sort of a Lobster omelet. Afterwards I started grating it into a deviled egg mix and calling them Lobster Deviled Eggs and the guests love them so much it’s become one of our most popular dishes,” said executive chef David Belknap.
Lobster Spaghetti alla Nero
At Locale Italian Kitchen in Las Vegas, Lobster Spaghetti alla Nero with jalapeno pesto, Brentwood corn and blistered cherry tomatoes. “This dish is both elegant and rustic at the same time. I love it because of its simplicity, yet, it is full of flavor and visually appealing,” said executive chef and partner Nicole Brisson.
Surf ’N Turf Mac & Cheese
At Bone Valley Tavern at Streamsong Resort in Streamsong, Florida, this is Conchiglie pasta tossed in a smoky, Cajun cream sauce of garlic, white cheddar and parmesan, with huge chucks of sweet lobster meat, andouille sausage, piquillo pepper and green peas. “The flavors of the dish are inspired by the classic shrimp and grits I was exposed to in Charleston, South Carolina, where my family grew up. The sweet lobster contrasted by the spicy smoked andouille sausage pairs very well, as well the sweet peas and piquillo peppers continuing the savory sweet heat pairing. This isn’t your everyday outta the box mac n cheese,” said executive chef Michael Ford.
Maine Lobster Frutti Di Mare
At Blue Fin in New York City, this dish is a relative sea medley, made with whole lobster, shrimp, clams, mussels, house-made chitarra pasta, and fra diavolo sauce. “This dish is a fresh seafood feast for two, with whole Maine lobster as the main attraction,” said Juan Carlos Ortega, executive chef of Blue Fin in Times Square. “We simmer an entire lobster with succulent shrimp, clams, and mussels in a spicy Fra Diavolo sauce until the seafood is tender before tossing it with house-made chitarra pasta. It’s the perfect indulgence for lobster lovers.”
Sen Chan Pad Lobster
At Wayla in New York City, this dish is made with Maine lobster, thin rice noodles, peanuts, flat chives and egg. “I love our Sen Chan Pad Lobster because of how briny the big chunks of lobster meat is compared with the sweeter rice noodles and pungent flat chives. So many good textures! The lobster is such a versatile protein that can give any dish that wow factor,” said Tom Naumsuwan, executive chef.
Lobster Nachos
Chicago’s Taureaux Tavern has lobster nachos that are a fun, dressed up twist on a traditionally informal dish. The Nachos were created by chef Mike Sheerin and includes tortilla chips, lobster sherry nacho sauce, escabeche, and cilantro. Chef Mike says: “What makes our nachos unique is easy. Our sherry-lobster stock reduction sauce makes anything taste amazing. It is the base of our Lobster Thermidor Bites and was a natural addition to our nachos.”
