Some chefs wake up to a steaming pot of coffee, but Glenn Cockburn’s morning fix is Maine lobster, which arrives at his fish house by 10:30 a.m. each day. Informed by his training at the Culinary Institute of America and more than 35 years in the restaurant business, Glenn steams the elegant crustacean whole to release its natural flavors. He unleashes his talents on other seaborne species as well, blackening yellowfin, grouper, and rainbow trout to form dinners as healthy as a jog through a field of wheatgrass. Non-seafood specialties, such as aged new york strip steak, pair nicely with staples from the wine list, including Don Gascon malbec and Beringer cabernet sauvignon. Guests flock to the outdoor patio on sunny days, where they can enjoy lunches of mahi-mahi tacos and desserts such as key-lime pie with raspberry coulis. Lined with ocean-blue accents and reef-themed tile mosaics, the interior summons daydreams about scuba-diving trips and sojourns at Poseidon’s lake house.
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