Lobster dish recommendations

It's not a fancy "dish" by any means, but if she loves lobster, they're available live in tanks at Drago's.

From their website:

Three Pound Lobster
2 3/4 to 3 pounds
17.95 per pound

Super Stud Lobster
Yep, we have them! To share or to handle a 'stud-like' appetite. Ask your server for available sizes.
26.95

Lobster Empire
A whole lobster stuffed with fresh sautéed oyster and mushrooms, in a delicate cream sauce over angel hair pasta.
26.95

Charbroiled Maine Lobster
A Maine lobster charbroiled with garlic butter. Served with spinach risotto.
26.95

Lobster Marco
A whole lobster stuffed with fresh sautéed shrimp and mushrooms, in a delicate cream sauce over angel hair pasta.
26.95

Stuffed Lobster
A 1 1/4 lb. whole Maine lobster filled with a fresh crabmeat and shrimp dressing and topped with crabmeat au gratin.
48.95

Stud Lobster
2 1/2 to 2 3/4 pounds
41.95

Large Lobster
2 to 2 1/4 Pounds
28.95

Pound-N-A-Halfer
1 1/2 to 1 3/4 Pounds
44.95

Jumbo Lobster
2 1/4 to 2 1/2 Pounds
36.95

Big Lobster
1 3/4 to 2 Pounds
19.95

Maine Lobster
1 to 1 1/4 Pounds

They also have things like lobster mac and cheese.

Emeril's Seafood Mac and Cheese

Coarse salt and ground pepper
1 pound elbow macaroni
6 tablespoons butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour (spooned and leveled)
3 cups whole milk
1/8 teaspoon ground nutmeg
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
1/2 cup panko breadcrumbs
1/2 teaspoon Emeril's Creole Seasoning

Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.

While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.

Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Can you cook? You are better off making lobster at home. Lobster is only on a handful of menus due to its not being a local seafood and the expense of it.

There is a really great lobster technique where you dunk it in boiling watee for a minute, peel, and then finish cooking in a butter emulsion. Its simple and awesome.

Not trying to derail, but i just dont get the love for lobster. To each his own, but cost for flavor ratio i dont get it

Sure, when i went to maine (my step dads father lives on the water in deer isle) and we got lobster for a couple bucks right out of the traps it was good- but i compare it to buying crawfish somewhere it is flown in. I mean i guess its ok. Like i said, to each his own

GW's it is.

I passed over it when scanning the menu. She will definitely get the Scalibut.

quote:

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A GW Fins original, Halibut, Sea scallops, lobster risotto, pea shoot butter

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The dumplings are amazing there. I'll probably stick to the old standby of Yellowfin.

Lots of amazing local fish and seafood around these parts but not in that dish.

If you can cook then try Lobster Thermidor. Julia Child had a great recipe that I followed. Came out great.