Lobster is delicious when simple. Just steamed with some butter or lemon or in a lobster roll, it’s delightful.
But it’s also an ingredient we can have some fun with and enjoy in some creative and delicious ways. National Lobster Day is observed on September 25, and it’s a great excuse to try some creative lobster dishes available at spots around the country.
Shanghai Maine Lobster
At Wolfgang Puck’s Merois at the Sun Rose West Hollywood, this gorgeous lobster dish is served with an intensely flavorful curry sauce, as well as crispy spinach, pickled ginger, plum wine, and jasmine rice.
Lobster Corndogs
At WeVINO Restaurant in Westlake Village, California, Lobster “Corndogs” are made with Maine lobster tail served in house made corn batter and served with lemon aioli.
“It’s one of our most popular dishes—almost every table orders it. It even made its way onto the happy hour menu by demand. It’s different, playful, delicious and something you don’t see every day… and that’s exactly the point,” said Executive Chef Edward Brik.
Lobster Newberg
At Delmonico’s, a historic restaurant founded in 1837, they’ve introduced several iconic dishes, including the famous Lobster Newberg. This rich and creamy lobster dish is prepared with cognac, tarragon, lobster coral, and charred sticky rice.
Enchiladas de Langosta
At La Nena Cantina in Hollywood and Malibu, two handmade enchiladas filled with fresh lobster, topped with a silky chipotle-cream sauce and served with white rice.
Vicente Del Rio (Founder) says: “At La Nena Cantina, we love taking familiar dishes and giving them a fresh spin. The lobster enchiladas started as a seasonal special, but they were a favorite so we knew they had to stay. They’re a perfect mix of fresh lobster and bold Mexican flavors.”
Lobster Orzotto
From Nerina in Greenpoint, Brooklyn, this Orzotto pasta is tossed with a bisque made from lobster stock, the Greek spirit Metaxa, red pepper and cream and lobster meat. The dish is topped with a sliced poached Maine lobster tail and garnished with chopped tarragon.
“This Orzotto blends Greek comfort with sophistication. The orzo tossed in a Metaxa-laced lobster bisque, feels homey yet elevated, perfect for a special meal,” said Christos Gourmos, owner of Koureli Restaurant Group.
Lobster Knuckle Ravioli with Sweet Vermouth Cream Sauce
At Monhegan House in Monhegan Island, Maine, this dish features delicate house-made ravioli filled with tender lobster knuckle meat, served with a luxurious sweet vermouth cream sauce with fresh fennel and peppery arugula.
“This dish is great for both a summer or fall evening, because it’s light enough for a warmer day, as well as hearty enough to make a cool fall night feel cozy and warm,” says Bobby Crooks, Executive Chef at Monhegan House.
Chilled Seafood Tower
At Katherine’s Steakhouse inside the CasaBlanca Resort & Casino in Mesquite, Nevada, poached maine lobster tails, oysters on the half shell, blue crab, shrimp cocktail and snow crab claws.
“Our Chilled Seafood Tower is our way of bringing a taste of the coast to the desert. At the heart of it is wild-caught Maine lobster, gently poached to bring out that sweet, rich buttery flavor. We pair it with oysters, crab and shrimp, all chosen at their freshest, so every bite feels mind blowing. It’s not about piling it high, it’s about celebrating the clean, simple beauty of cold-water seafood that our guests love with lobster as the star,” said Chef Christopher Dreyer, Executive Chef, Mesquite Entertainment.
Lobster Plate
At Volcano Grille in Las Vegas, this premium hibachi plate features tender, buttery lobster tail, served with your choice of grilled rice, yakisoba noodles or white rice, and paired with freshly sautéed hibachi vegetables.
“Our Lobster Plate is a showcase of how hibachi can be both elevated and accessible. We begin with a whole, premium lobster tail, sweet, tender and perfectly balanced with our signature garlic butter. Guests can refine the experience by pairing it with classic hibachi sides and our house-made sauces, including the Japanese Salsa, a tangy, spicy favorite that enhances everything from seafood to vegetables. It’s a way of bringing high-quality, chef-driven flavors into a setting that feels both indulgent and approachable,” said Kenneth Kneipp, Co-Founder of Volcano Grille.