East End Lobster Gets the Over-the-Top Treatment

With National Lobster Day arriving June 15, Claudio's Waterfront in Greenport, NY is positioning itself as a summer destination with what it calls one of the season's most extravagant cocktails: The Captain Claudio's Bloody Mary.

The drink—priced at $125 for 35 ounces—pairs Absolut vodka with a 1¼ lb whole lobster, eight shrimp, bacon, olives, celery, and grilled jalapeños. The concept straddles the line between cocktail and seafood tower, designed for sharing and, ostensibly, social media circulation.

"The Captain Claudio's Bloody Mary ($125) is a lobster showstopper," according to the restaurant, which notes it is available exclusively at Claudio's Waterfront.

Beyond the headline grab, Claudio's marina complex offers more traditional lobster preparations: Connecticut-style (warm butter-poached) and Maine-style (chilled salad with herbs and mayo) lobster rolls across its venues, plus lobster alfredo at Claudio's Restaurant. Saylor Beach House, the newest concept backed by former STK co-founder Celeste Fierro and artist Taylor Dayne, serves a 2 lb whole baked lobster with baked potato, roasted corn, and butter.

Manhattan's Historic Lobster Newberg Still a Draw

Meanwhile, Delmonico's in New York City maintains its claim as home to one of American dining's most enduring lobster dishes. The restaurant, established in 1837 as the nation's first fine-dining establishment, still serves Lobster Newberg—the dish originally created in 1876 as "Lobster a la Wenberg."

The story behind the name is well-documented in restaurant lore: Captain Ben Wenberg devised the dish and shared it with Charles Delmonico, who was so impressed he prepared it tableside in a chafing dish. After a falling out between the two men, Delmonico retained the dish but altered its name, rearranging the letters from Wenberg to Newberg.

Delmonico's current version pairs lobster with parsnip mousseline, puff pastry, and a cognac lobster reduction.

Why It Matters

These dishes—one a contemporary spectacle, the other a 148-year-old menu staple—illustrate lobster's enduring pull in American dining. For operators, lobster remains a proven traffic driver, particularly in summer months and on promotional occasions. Whether positioning it as shareable theater or historic authenticity, the protein continues to command premium pricing and patron loyalty.

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Written by FBM Publications Editors