LOBSTER BAR SEA GRILLE

450 E. LAS OLAS BLVD., FT. LAUDERDALE | BUCKHEADRESTAURANTS.COM
By VANESSA C. GUZMAN

 

NAUTICAL ELEGANCE
Lobster Bar Sea Grille is an upscale business-casual restaurant located on Las Olas. Inside, it is filled with modern-contemporary nautical touches. Beautiful archways and custom lighting give the dining room a more intimate feel, while the lounge’s vibrant U-shaped marble bar. Here at Lobster Bar Sea Grille, you can enjoy pristine seafood, live lobster, prime steaks, and more. As my guest and I stepped inside the restaurant and were warmly greeted by the hostess, we admired the elegant nautical décor. Once we settled at our table, we ordered a couple of their handcrafted cocktails, called Bluegrass Old Fashioned, which are made with Old Forester Rye, caramelized brown sugar, orange bitters, and filthy cherries. Cheers!

 

SHELLFISH GALORE
After sipping on our cocktails, we ordered a couple of appetizers, two Key West Stone Crab Claws, which were presented on top of ice, pre-cracked and with a blue light in the center of the bowl that illuminated the ice. The Key West Stone Crab Claws were fresh, easy-to-eat, and delicious. The second appetizer we chose was the All-Jumbo Lump Crab Cake “Maryland.” The All-Jumbo Lump Crab Cake was carefully plated on top of a lemon-mustard emulsion and garnished with fresh watercress. The lemon-mustard emulsion truly complemented the lump crab cake, and I couldn’t eat enough of it. Next, for our main entrée, we decided to share their Signature Twin South African Cold Water Lobster Tails. The lobster tails were lightly fried and accompanied by lemon, drawn butter, and thyme honey-mustard aioli. The lightly fried meaty lobster tail was firm yet smooth and soft to the bite all at once, and it had soaked up all the flavors of the lemon, butter, and aioli, and they worked well together.

 

SWEET FINISH
Once we finished our meal, our server mentioned their desserts, and I ordered the Crème Brûlée. It consisted of a rich custard topped with a layer of hardened caramelized sugar and garnished with an almond biscotti. I gently tapped on the top to crack open the melted caramelized sugar to get to the creamy pudding- like texture beneath. The Crème Brûlée is sweet, but the sweetness is not too overpowering. It has the complex texture of a light vanilla custard with the nuttiness of a the top-layer. This baked dessert was a hit for me

Vanessa

Vanessa is an outgoing person who is always trying to keep the peace and the positivity flowing. She loves the beach, going out with her friends, and being a great THINKer as Editorial Director.