Not-to-be-Missed Lobsters Dishes in New York City
From recent James Beard nominee, LittleMad to swanky hotspot, Casino, and Chinese newcomer, CHI, these restaurants are offering over-the-top takes on Lobster. Please see below for some examples, you DO NOT want to miss out!
LittleMad (110 Madison Avenue, NYC, 917-261-4969, littlemadnyc.com)
Korean-American Chef Sol Han leans into his heritage with this show-stopping lobster served as a main course option on LittleMad’s $95 prix fixe menu. Nothing goes to waste in this dish that uses the entire crustacean and currently features a white kimchi made with meat from the claw and knuckle with cabbage, and jangajji or pickled cucumber and jalapeño. The tail is roasted with pine nut and garlic butter, and the tomalley, or innards, are made into a fried rice with garlic, sesame, and shiitake that’s stuffed into the head. Lastly, the shell is used for a lobster miso soup. Starting in spring he’ll offer seasonal variations on this tail-to-tomalley theme starting with one that will feature black bean fried rice and a gorgeously green parsley butter coating the tail.
Chi (492 Ninth Avenue, between West 37 and 38 Street, NYC, 212-918-1470, chirestaurantnyc.com)
Chef Tom Lei’s Lobster in Golden Wild Rice Sauce with Crispy Noodles is a luxurious and visually striking play on the Cantonese dish liang mian huang, or crispy noodles with lobster sauce. It features highly prized black wild rice in a golden hued sauce enriched with lobster stock and a pair of levitating chopsticks in a classic noodle pull, with even more noodles beneath. Those floating chopsticks and noodles aren’t just for the gram though, they’re designed to be crushed up with the sauce. All in all a delicious and fun dish priced at an auspicious $88.
Casino (171 East Broadway, 646-864-0101, casinonyc.info)
Chef Ken Addington’s Lobster Cioppino perfectly illustrates that Casino is “NYC’s riviera without the beach.” The unique approach to this popular dish combines a tasty selection of rock shrimp, bang island mussels, local black bass, blue crab meat, lobster, and fennel confit, accompanied by a rich tomato-based seafood broth. The dish ($48) is served with a shaved raw fennel and parsley salad, and a warm baguette.
Chef Guo (135 East 50th Street, between Lexington and Third Avenues, 212-866-9888, chefguo.com)
Master Chef Guo Wenjun serves wild-caught warm-water lobster tail with green mustard sauce as part of his 19-course royal imperial Chinese tasting menu at his eponymous and luxuriously appointed restaurant. Accompanied by black rice cooked with ya cai–or preserved Chinese mustard greens–as well as fresh mustard greens, the dish is an elegant showcase for the crustacean.
Mermaid Oyster Bar Midtown (127 West 43rd Street, NYC, 332-208-7713, themermaidnyc.com)
Chef Michael Cressotti’s Lobster Knuckles “Escargot Style” are consistently the most popular appetizer ordered at newly opened Mermaid Oyster Bar midtown. These fan-favorite knuckles are topped with a Pernod-based butter sauce of garlic, panko, parsley, and cilantro, before broiling and then served in an escargot plate with a thick slice of grilled country bread for dipping. This comforting garlic-butter dish ($19) is perfect for a light snack for the group or to indulge in by yourself.
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