From Our Editors
The palate-popular chefs at The Lobster House emphasize freshness while assembling their hearty seafood dinners, using maritime lobsters that are shipped to the restaurant multiple times a week as the focal point of their menu. Before digging into salmon and halibut entrees, diners visit the eatery’s complimentary bread, salad, and ice cream bar, where they can hide scoops of ice cream beneath beds of lettuce to flout parental embargos on pre-meal sweets. The kitchen also prepares cut-to-order steaks boasting certified Angus meat that has aged for at least four weeks. Sandy tones wash over The Lobster House’s dinning room as sturdy wooden tables hoist hefty plates of delectable sea-fruits.