Where to Eat Lobsters and Crabs

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Lobster Photo: Courtesy London Grill

Mike Stollenwerk, chef and owner of Best of Philly winner Fish, just kicked off Crab Week, which features nightly crab specials running through until Thursday. Some of Stollenwerk’s Crab Week offerings include Colossal Lump Louie, Peeky Toe Crab, served with garlic, lime and chile, Crab Pierogies, with chanterelle mushrooms, smoked ham and peas, Soft Shell Crab with roasted beets, local chard and whole grain Dijon, and Halibut with Blue Crab, white corn, fregola and chorizo vinaigrette. Fish is just one several local restaurants offering specials on crustaceans. Click through to see more.

• Across town from Fish, the venerable London Grill is offering five different lobster specials nightly through September 6. Dishes include Creamy Lobster Bisque with fresh herbs and chunks of lobster meat, New England Lobster Roll served on a buttery long roll, Lobster Burger served on a brioche roll with a side of avocado aioli and French fries, Lobster Bake, a quarter-pound lobster with corn on the cob, new potatoes, mussels and spicy chorizo sausage, and Whole Lobster Dinner, a whole two-pound steamed lobster served with new potatoes, corn on the cob and drawn butter.

• Out in the ’burbs the restaurant Honey in Doylestown is offering “Lazy Lobster,” a completely de-shelled lobster that’s ready to eat without any need for bibs, crackers or stained clothing. Through the end of the month Honey is offering 1.25 lb. whole shelled Maine lobsters with Jersey sweet corn, fresh peas, beech mushrooms, petit herbs and truffled miso butter for $36.

• Also in the suburbs, the restaurant Ooka is offering a varity of lobster specials through the end of August. Specials include a de-shelled lobster, lobster miso soup with Japanese mushrooms and baby bok choy, a sake lobster roll, featuring lobster tempura, avocado, cucumber, baby greens, Scottish salmon, mustard-miso, wasabi tobiko and frizzled onions, a summer salad, featuring chilled lobster, yuzu-garlic vinaigrette, avocado mousse, Mache greens, tomato confit and Buffalo mozzarella tempura, and a 1.5 lb. sous-vide lobster entrée, including roasted rainbow beets, lobster chirashi cake, sweet potato and summer corn quenelle, mustard-miso buerre blanc and lobster jus foam.