East End Lobster Spectacle Meets NYC Culinary History

This National Lobster Day (June 15), two iconic seafood destinations are doubling down on crustacean indulgence—one with theater, one with tradition.

At Claudio's Waterfront in Greenport, NY, the Captain Claudio's Bloody Mary ($125) redefines the shareable cocktail. The 35-ounce drink pairs Absolut vodka with a whole 1¼ lb lobster, eight shrimp, bacon, olives, celery, and grilled jalapeños—part cocktail, part seafood tower, built for social media moments.

Across Claudio's marina properties, lobster offerings span from Connecticut-style warm butter-poached rolls to a 2 lb whole baked lobster at Saylor Beach House, the marina's newest concept founded by former STK co-founder Celeste Fierro and Grammy-nominated artist Taylor Dayne.

A 150-Year-Old Dish Still Defines Fine Dining

In Manhattan, Delmonico's—established in 1837 as America's first fine-dining restaurant—continues serving Lobster Newberg, a dish born from maritime legend and executive improvisation.

The dish originated on Delmonico's menu in 1876 as "Lobster a la Wenberg," created by Captain Ben Wenberg. "After Wenberg discussed his creation with Charles Delmonico, Delmonico was so intrigued that he brought a chafing dish tableside and asked Wenberg to prepare the dish on the spot." According to restaurant lore, after Delmonico and Wenberg later had a falling out, the chef simply rearranged the letters of the captain's name to preserve the now-beloved dish on the menu.

Today's Delmonico's version features Parsnip Mousseline, Puff Pastry, and Cognac Lobster Reduction—a refinement of a recipe that helped define American fine dining.

Why It Matters

For operators, these celebrations underscore lobster's enduring appeal across price points and formats—from $125 Instagram-worthy spectacles to refined $50+ entrées with 150-year pedigrees. Both approaches drive traffic during summer's peak season and justify premium positioning through either novelty or provenance.

---

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors