Tuesday, February 16, 2010

Lobsterfest - the most wonderful time of the year

I heart Lobsterfest. Thank you Lent, and thank you generous Catholics who come out for seafood. And thank you Jesus for Catholics and seafood (among other things...).

Lobsterfest means busy store with big tickets. Lobsterfest means being on line from 4:30PM Friday until locking the doors on Sunday.

I hereby declare Ash Wednesday as a Lobsterland holy day. No you don't get it off of work, rather you get to go home with enough money to pay bills AND have a bit extra to get caught up.

Some people get excited for Christmas or birthdays, I get excited for Lobsterfest!


From Red Lobster's site:

This year we’re offering more exclusive lobster creations for a celebration everyone can enjoy. Come in today and treat yourself to new lobster exclusives like NEW! Lobster, Shrimp and Parmesan Scampi, featuring Maine lobster with Parmesan shrimp in a garlic butter sauce, or enjoy a favorite like our classic Lobster Lover’s Dream, featuring a succulent rock lobster tail and a sweet split Maine lobster tail.

Lobster, Shrimp and Parmesan Scampi: A garlic-rosemary-grilled Maine lobster tail and skewer of jumbo shrimp, with Parmesan shrimp in a garlic butter sauce. Served with crispy Parmesan red potatoes and fresh broccoli.

Lobster Lover's Dream: A succulent rock lobster tail and sweet split Maine lobster tail, roasted and served with shrimp, lobster and langostino linguini Alfredo.


Wood-Grilled Sirloin Surf and Turf: A succulent rock lobster tail and a peppercorn-rubbed center-cut sirloin, served with crispy Parmesan red potatoes and fresh broccoli.



Rock Lobster, Crab and Shrimp: A roasted rock lobster tail, steamed snow crab legs and savory garlic shrimp scampi.


And there are many other meals as well - come visit and gorge yourself with delicious seafood!

4 comments:

whitewineandsoda said...

Dear Mr Red Lobster

I am visiting the states for the first time and I was wondering if I could pick your brain about a few things that are worrying me. I have always had a great interest surrounding the food culture that you have in America, and I can’t wait to try out some of the most famous places I have read about over the years. However being British I am worried about the portion sizes that you serve in the states. I normally enjoy a 3 course meal when I eat out, yet I can’t help but think that the portions are so big that I will either put on a great amount of weight or will offend people by not eating a whole meal. Do you find that a lot of British or indeed Europeans have the same problem and do you criticise them because of it? Also I worry about the etiquette of ordering; over in Scotland we call the 3 courses starter; main meal and dessert, I struggling with the terminology that you use in America – would you be so kind as to explain how your system works for me?
I know that mostly American waiting staff feel that British or indeed European tourists tip very badly, I can assure you that when I visit your country that I will tip properly and I promise to be on my best behaviour, some of the people you and fellow bloggers write about, take my breath away with their bad manners!!
I hope I haven’t been too cheeky with my questions and requests.
Thanks in advance and I hope you have a nice day at work and the tips are huge!

Lyndsay

Lobster Boy said...

Lindsay,
Welcome to our side of the pond! My suggestion to you would be to eat with other people if possible and split meals if you are concerned about getting more variety and smaller portion sizes. The reality is that many low and mid priced restaurants in the USA do indeed live by the mindset of quantity over quality. You only have to look at my own belt size that is slowly but surely growing for evidence. Another good option if you like the food is to just order whatever you want, and take a portion home. This is a pretty common practice, especially among women who can't eat the gigantic portions we sometimes serve them. But if you are doing that, keep in mind whether the item you are ordering will reheat well. My final suggestion is to order appetizers as meals and to ask if they have half portions or lunch sized portions you might order.

Our meals start with an optional appetizer. I say optional because less than half the people order one, and I myself when I dine out rarely order one. I often skip appetizers because I know the meal I'll be ordering will fill me completely. There are some exceptions where I just really like a particular appetizer item and will order one anyhow.

Depending on the restaurant, many meals will come with a salad choice (or soup) and some sort of bread. We commonly box up our salads and take them home for lunch the next day - again saving room for the main course.

Main courses can be very large. Of course there are exceptions to this, especially in trendier and fancier restaurants. I'd be forthright with your server about your desires and they can help direct you in many cases.

Following the meal are optional desserts. Dessert is very optional - with less than 20% of my guests ever ordering one on average. It is not uncommon for desserts to also be quite large. When my wife and I want dessert, we often order that to go and eat it later that evening or the next day when we aren't so full.

As far as criticism for eating - generally you'd be just fine there, no worries. The times servers get a bit bothered is when a guest wants to change each and every item they order. Trust the chef to know how to create a good tasting meal and give it a try - unless you have some sort of food allergy. I just pick off something if there is a component that I don't like when possible to not have to have special orders when I go out to eat. That doesn't mean I don't make special requests, but I try to keep them reasonable and limited.

And truthfully, if at the end of the meal you tip well, little else before that point matters. A good tip covers a multitude of sins.

So have fun on your visit, and feel free to ask if you need further clarification or have more questions.

Lobster Boy

Preach Riley said...
This comment has been removed by the author.
ed said...

`Hi Lobsterboy - thanks for the detailed explanation to our overseas visitor. I'm sure he appreciated it - and will use the info...ed...