Shellfish Season
Lobster dishes highlighted on menus Valleywide all summer long
By Alison Bailin Batz
Summer means more than just the return of 100-plus degree days (and nights). It also marks lobster season! Plentiful and both sweeter and more tender than other times of the year – thanks to the crustacean’s annual molting process – lobster dishes are popping back up on menus Valleywide in a big way.
Classic Lobster Roll
Mason’s Famous Lobster Rolls
Maine is, without a doubt, the lobster capital of the U.S. Mason’s takes great pride in sourcing lobster at least three times a week from the northeastern most state, flash-freezing to ensure freshness. There are six preparations of lobster rolls on the menu, but the classic – served chilled with mayo and lemon butter in a New England split-top roll – is by far the most popular. $21.95. www.masonslobster.com.
Santa Lucia Fettuccini
Marcellino Ristorante
A taste of coastal Italy, the home country of chef-owner Marcellino Verzino, this summer twist on traditional fettuccini starts with handmade pasta that has been infused with squid ink, which adds an umami flavor. The pasta is then sauteed with mussels, clams and calamari in a slightly spiced tomato sauce. The dish is plated and topped with the ultimate crown jewel, half of a fresh Maine lobster in its shell. $60. www.marcellinoristorante.com.
Lobster Beni
Alma Scottsdale
The morning classic of eggs Benedict is given a substantial upgrade during brunch service at Alma Scottsdale. It starts traditionally with homemade English muffins. Rather than ham, however, each muffin is topped with ample lobster claw and tail meat before being paired with basted eggs, sauteed spinach, red peppers, corn, and hollandaise. It is complemented by an arugula salad to balance the heavier flavors. $28. www.almascottsdale.com.
Lobster Maki
Uchi Scottsdale
Rich yet balanced, this lobster sushi roll blends sweet, tender lobster with nutty brown butter, creating a luxurious base. Briny capers add a sharp, salty contrast, while crisp asparagus brings a fresh, mildly bitter edge. A touch of lemon brightens the roll, cutting through the richness with citrusy acidity. The result, wrapped in sushi rice, is a harmonious interplay of sweet, salty, sour, and bitter flavors, with contrasting textures that elevate each bite. $22. www.uchi.uchirestaurants.com.
Lobster Spring Rolls
Tommy Bahama Restaurant Scottsdale
A crunchy fusion of land and sea, each of these Vietnamese-inspired spring rolls is stuffed with fresh lobster as well as shrimp and pork before being flash-fried. Once golden-brown, the rolls are perched atop crisp gem lettuce cradles and then layered with fresh basil, mint and a tangy garnishment of pickled daikon and carrots. Playful and punchy, the rolls are served with a side of apricot Thai chili sauce for dipping. $18. www.tommybahama.com.
Lobster Ravioli
Brody’s Italian
This melt-in-your mouth pasta is handmade daily before being stuffed with fresh lobster meat and creamy ricotta cheese, coming together to offer sweet and savory flavors in every bite-sized ravioli. Cooked until the pasta is perfectly tender, the raviolis are plated with a pink sauce made with vine-ripened tomatoes, heavy cream, garlic, and Italian herbs. Slightly briny with a bright and creamy mouthfeel, it is filling without being heavy, making it a perfect pasta for even the hottest summer day. $30. www.brodysitalian.com.
Lobster BLT
Chula Seafood South Scottsdale
Once just a special, the guest-favorite Lobster BLT now has a permanent home on the menu at Chula Seafood’s South Scottsdale location. It features ample layers of buttery Maine lobster, crispy Nueske’s bacon, and confit cherry tomatoes, as well as crisp bibb lettuce and a rich Old Bay mayo. The ingredients are piled inside thick-cut toasted Noble brioche bread and served with a side of chips, or an alternative side for an added cost. Starting at $38. www.chulaseafood.com.
Lobster Bisque
Humble Oysters and Bubbles
The secret to this dish’s success is the hourslong process of developing a rich lobster stock for the soup’s base. It is made with lobster shells that have been simmered with water, vegetables and aromatics along with cream. The soup is dished into a bowl and topped with plump Argentinian shrimp to juxtapose the creamy profile, as well as lime cream and chives for a hint of acidity and touch of earthiness in every bite. Each bowl of soup comes with a crunchy anchovy crostino for dipping. $15. www.humbleoysterbar.com.
Lobster Shells & Cheese
J&G Steakhouse
Italian pasta shells never had it so good. Once boiled until al dente, the shells are enveloped in a rich sauce made with the lobster shells that have been simmered with cream, as well as sharp white Irish cheddar and buttery yellow American cheddar. The final, yet most important, touch is half of a Maine lobster, which is cooked until tender and then cut into thick pieces and laid gently on top of the gooey pasta. $39. www.jgsteakhousescottsdale.com.
Maine Lobster Pot Pie
Bourbon Steak
One of the most creative shellfish dishes in the Southwest, this is the ultimate reimagining of the Sunday supper classic. It features mounds of succulent Maine lobster, flown in fresh several times a week, as well as seasonal baby vegetables and potatoes, all piled into a flaky pie shell. The ingredients are smothered with brandied lobster cream and then finished with additional pastry crust on top. At the table, the potpie’s top is removed with dramatic flair to reveal the bubbling cauldron of shellfish inside. Market price. www.bourbonsteak.com.