HOT HONEY CHEESEBURGER

OYSTER BAR

LOBSTER MEAT

BOILED LOBSTER

LOBSTER SALAD

LOBSTER FLIGHT

GRILLED SALMON

GRILLED SHRIMP

FISHERMAN'S PLATTER

CALAMARI

FISH & CHIPS

STUFFIES

LOBSTER BAR BURGER

TRADITIONAL LOBSTER ROLL

SEAFOOD CAKES

TRUFFLE FRIES

OYSTER PLATTER

LOBSTER

Light Cream, Clams, Bacon ADD A TITO'S VODKA OYSTER SHOOTER

CHOWDER

MILLER LITE

BUD LIGHT

KONA GOLDEN ALE

SAUVIGNON BLANC

PINOT NOIR

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a 3/4-inch thick patty, making a slight indentation in the center of each patty with your thumb to help them cook evenly.

Form Patties

Season both sides of each patty with kosher salt, freshly ground black pepper, and garlic powder just before cooking.

Heat a large cast-iron skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place patties on the hot skillet, indentation-side up. Cook without moving for 3-4 minutes until a brown crust forms. Flip and cook another 2-3 minutes for medium (adjust time for desired doneness).

During the last 1 minute of cooking, place a slice of sharp cheddar on each patty and cover the skillet with a lid or a large baking sheet to melt the cheese quickly.

While patties cook, split the burger buns and spread softened butter evenly on cut sides. Toast the buns butter-side down in a separate skillet or on a griddle over medium heat until golden brown, 1-2 minutes. Set aside.

Make the spicy mayo: in a small bowl combine 1/2 cup mayonnaise, 1 teaspoon hot sauce, and 1/2 tablespoon lime juice. Stir until smooth and taste; adjust hot sauce to preference.

If using store-bought hot honey, skip to assembly. If making the hot honey (optional), follow the Hot Honey section directions below and allow to cool slightly before using.

In a small saucepan, combine 1/2 cup honey, 1 teaspoon apple cider vinegar, 1 teaspoon crushed red pepper flakes, and 1/4 teaspoon smoked paprika. Warm over low heat, stirring gently, until honey is thin and the spices bloom, about 3-5 minutes. Do not boil.

Remove from heat and let steep for 10 minutes for more heat; strain out flakes if you want a smooth honey. Taste and add more red pepper flakes for extra heat if desired. Keep warm or store at room temperature in a sealed jar.

Spread a generous tablespoon of spicy mayo on the bottom half of each toasted bun.

Place a butter lettuce leaf on top of the mayo to create a moisture barrier.

Set the cheddar-topped burger patty on the lettuce.

Top each patty with two dill pickle slices and a few thin slices of red onion.

Drizzle 3/4 tablespoon (about 1 teaspoon = 1/3 tbs; use roughly) of hot honey over each cheeseburger. If using the prepared 3 tbs hot honey ingredient, divide evenly among four burgers (about 3/4 tbs each). Adjust to taste.

Place the bun top and press gently. Serve immediately while hot, with extra hot honey on the side for drizzling.

ground beef (80/20)

kosher salt

black pepper, freshly ground

garlic powder

vegetable oil

sharp cheddar cheese, sliced

dill pickle slices

red onion, thinly sliced

butter lettuce leaves

burger buns (brioche or potato)

unsalted butter, softened

mayonnaise

hot honey

hot sauce (your choice, e.g., Sriracha)

lime juice

mild honey

apple cider vinegar

crushed red pepper flakes

smoked paprika

Fill a large shallow serving platter or tray with crushed ice in an even layer about 1–1.5 inches thick. Scatter seaweed or a bed of rock salt over the ice to stabilize shells and for presentation. Keep the tray in the refrigerator while you shuck and dress oysters.

Chill and prepare display

Rinse oysters under cold running water and scrub to remove grit. Using an oyster knife and a thick towel or glove, hold an oyster cup-side down, insert the knife at the hinge, twist gently to pop, run the blade along the top shell to release the muscle, lift off the top shell, then slide the knife under the oyster to free it from the bottom shell, leaving the oyster in its deep shell with liquor intact. Work quickly and keep oysters chilled. Repeat until all oysters are shucked (about 24).

Shuck oysters

Nestle each oyster in the prepared ice bed so they sit level and are stable. Spoon any excess oyster liquor back into each shell. Place lemon wedges, small bowls of cocktail sauce, mignonette, horseradish and hot sauce on the tray or on a separate service board so guests can help themselves. Set cocktail forks and napkins nearby.

Arrange on ice

Combine red wine vinegar, minced shallot, coarse ground black pepper and fine sea salt in a bowl. Stir and let sit at least 10–15 minutes at room temperature to mellow and marry flavors. Taste and adjust salt or pepper. Transfer to a small serving dish and chill until service. This yields about 1 cup.

In a bowl, whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce and black pepper until smooth. Taste and adjust horseradish or hot sauce to preferred heat. Refrigerate until service. This yields ~1½ cups.

If offering hot oysters in addition to raw: preheat grill to medium-high or oven broiler on high. In a bowl, blend softened butter, minced garlic, chopped parsley, grated Parmesan and lemon juice to make a compound butter. Spoon about 1 teaspoon of compound butter atop each shucked oyster. Place oysters on a grill-safe tray or baking sheet and grill/broil for 3–6 minutes until edges just curl and butter is bubbling and slightly browned. Serve immediately on a warm plate (not on crushed ice).

Keep raw oysters cold (on ice) until just before serving and discard any oysters that have been left at room temperature for more than 2 hours. Encourage guests to add a squeeze of lemon, a dab of mignonette or cocktail sauce, or a bit of horseradish and hot sauce to taste. Provide instructions for eating: loosen oyster with fork, bring shell to mouth and sip the liquor, or use fork to lift oyster and bite. Consume raw shellfish within 2 hours of plating for best quality and safety. Refrigerate leftovers promptly and consume within 24 hours.

fresh oysters (in shell)

crushed ice

lemon wedges

cocktail sauce

mignonette sauce

horseradish (prepared)

hot sauce

red wine vinegar

finely minced shallot

coarse ground black pepper

fine sea salt

ketchup

prepared horseradish

fresh lemon juice

Worcestershire sauce

hot sauce (eg Tabasco)

unsalted butter (softened)

minced garlic

finely chopped parsley

grated Parmesan

seaweed or rock salt (for bed)

cocktail forks

napkins

If using live lobsters: keep them chilled until ready to cook. If using frozen cooked lobster meat, thaw in refrigerator overnight and skip to 'Finish and serve' section. For live lobster, proceed to poach.

Prepare lobster

In a large stockpot, combine 8 cups water, 2 tbs coarse salt, 2 bay leaves, 1 tbs whole black peppercorns and the halved lemon. Bring to a rolling boil over high heat.

Make poaching liquid

Holding the lobster firmly, place it headfirst into the boiling pot. Return to a boil, then reduce heat to maintain a gentle rolling boil. Cook 1 to 1 1/4 lb lobster for 8–10 minutes (about 8 minutes for 1 lb, 10–11 minutes for 1.25 lb). Start timing when pot returns to a boil. Lobster is done when shell is bright red and tail curls tightly.

Cook lobster

Remove lobster with tongs and transfer to an ice bath (bowl of ice water) for 3–4 minutes to stop cooking and make meat easier to handle. Once cooled, crack the claws, knuckles and tail using lobster crackers or the back of a heavy knife. Remove meat from tail, claws and knuckles in whole pieces where possible. Reserve meat on a plate and pick out any shells; reserve a few larger shell pieces if you want to use for stock later.

Cool & extract meat

In a small saucepan over low heat, melt 6 tbs unsalted butter gently. If you prefer a clarified finish, simmer very gently until milk solids separate and skim them off, leaving clear butterfat. Keep warm but do not let the butter brown.

Clarify/melt butter

Turn off heat, stir in 1 tsp minced garlic, 1 tbs fresh lemon juice, 1 tbs finely chopped chives, 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep the sauce warm for serving.

Finish sauce

Arrange lobster meat on warmed plates or a chilled platter for cold service. Spoon a little warm butter sauce over the lobster (or serve the sauce on the side). Sprinkle chopped parsley and add lemon wedges to the plate.

Plate lobster meat

Serve immediately while warm, or cover lightly and refrigerate for chilled preparations. Leftover lobster meat keeps in an airtight container for up to 2 days in the refrigerator.

Serve

live whole lobster (1–1.25 lb each) or cooked lobster meat

water

coarse salt

bay leaves

black peppercorns

fresh lemon (halved)

unsalted butter

garlic (minced)

fresh chives (finely chopped)

salt

black pepper (freshly ground)

fresh parsley (chopped)

Choose a pot large enough to hold both lobsters in a single layer with some room to move. Add 6 liters (about 6 quarts) of water to the pot. For every 1 liter (quart) of water, add roughly 2 tablespoons of coarse sea salt — total about 1 cup for 6 liters — to approximate seawater salinity. Add 2 bay leaves, 1 tablespoon black peppercorns, and the optional lemon halves squeezed into the water and dropped in. Bring the water to a rolling boil over high heat.

Prepare pot and boiling liquid

While water is heating, place live lobsters in the refrigerator or on ice for 20–30 minutes to calm them (optional). Grasp each lobster by the body (not tail) and keep claws secured with bands if present. For quickest humane dispatch, you can place the lobster headfirst into the boiling water; the shell will turn bright red and the cooking begins immediately.

Handle lobsters safely

When water returns to a vigorous rolling boil after adding the lobsters, start timing. For 1 1/4–1 1/2 lb lobsters cook 8–10 minutes. Place lobsters headfirst into the pot one at a time; cover the pot and after it returns to a boil, begin the timer. Keep the pot covered and maintain a steady boil. Do not overcrowd — cook in batches if needed.

Cook the lobsters

Lobster shells should be uniformly bright red when done. The internal temperature of the thickest part of the tail should be 135–140°F (57–60°C). Alternatively, the tail meat will be opaque and firm. Using tongs, transfer cooked lobsters to a large bowl or tray lined with paper towels to drain and rest for 2–3 minutes before finishing.

Check doneness and remove

While lobsters cook, melt 8 tablespoons unsalted butter in a small saucepan over low heat until fully liquefied. Remove from heat and stir in 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped parsley, 1 teaspoon coarse salt, and 1 teaspoon freshly ground black pepper. Keep warm (do not boil) until serving.

Prepare drawn butter

Place a cooked lobster on a cutting board. Using heavy kitchen shears or a chef's knife, twist off the claws and crack them with a lobster cracker or the back of a knife to expose meat. Pull the tail from the body, then press the tail to crack the shell and slide the tail meat out in one piece. For presentation, split the tail and body lengthwise if desired to expose meat. Arrange lobsters on a platter, sprinkle with additional chopped parsley if liked, and serve immediately with warm drawn butter and lemon wedges.

Split and serve lobsters

If you have leftovers, refrigerate meat removed from shells in an airtight container within 2 hours. Use within 2 days. To reheat, briefly steam or warm in a skillet with a little butter — avoid prolonged reheating which dries the meat.

Safety and leftovers

live lobsters (1 1/4–1 1/2 lb / 560–680 g each)

coarse sea salt or kosher salt

optional: lemon halves

fresh parsley, finely chopped

freshly ground black pepper

If using refrigerated cooked lobster, pat the meat dry with paper towels and chop into 1/2-inch pieces. Measure 1 cup and place in a chilled bowl to keep cool.

Wash and spin dry the mixed salad greens. Halve the tomatoes (or leave cherry tomatoes whole), thinly slice the cucumber, dice the avocado and toss it lightly with a few drops of lemon juice to prevent browning. Snip chives and chop dill; set aside.

Prep vegetables and herbs

Combine lobster with small portion of dressing (optional): If you prefer a lightly dressed lobster, fold 1 to 2 tablespoons of the prepared dressing into the lobster meat to coat gently. This keeps lobster moist and flavorful without overpowering it.

In a small bowl, whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, Dijon mustard, honey, minced shallot and hot sauce (if using). Season with sea salt and freshly ground black pepper. Taste and adjust acidity or sweetness as needed—add up to 1 tsp more lemon juice for brightness or a pinch more honey to soften acidity.

Make the dressing

Chill dressing briefly: Cover and refrigerate for at least 10 minutes to let flavors meld while you prepare salad and toast.

Heat a skillet over medium heat. Add the butter and melt until foaming. Add bread slices and toast 1–2 minutes per side until golden and crisp. If using a broiler or toaster, toast until golden and then butter lightly. Sprinkle a very light dusting of smoked paprika over the warm toast if desired.

Toast bread

In a large bowl, toss the salad greens, tomato, cucumber and most of the chopped chives and dill with about 3 tablespoons of the dressing (reserve remaining dressing for serving). Add diced avocado and gently fold to avoid mashing. Taste and season with a pinch more salt and pepper if needed.

Assemble salad

Divide dressed salad among 2 plates (servings). Top each portion with 1/2 cup chopped lobster. Spoon a little of the reserved dressing over the lobster (about 1 tsp each) and garnish with remaining chives, dill and microgreens. Serve with 3 slices of warm buttered toast per plate and lemon wedges alongside for squeezing.

Plate and finish

cooked lobster meat (chopped)

mixed salad greens (baby arugula, butter lettuce, frisée)

ripe avocado (peeled, pitted, diced)

ripe tomatoes (small, halved) or cherry tomatoes

English cucumber (thinly sliced)

fresh chives (finely snipped)

fresh dill (chopped)

microgreens or optional herb garnish

lemon wedges (to serve)

Greek yogurt (plain, full-fat or 2%)

extra-virgin olive oil

Dijon mustard

honey

shallot (finely minced)

hot sauce (optional, e.g., Tabasco)

sea salt

good-quality country bread or brioche (sliced 6 thin slices)

smoked paprika (for dusting the toast, optional)

Place live lobsters in the refrigerator or a cooler on ice for 20–30 minutes to slow them down before cooking. Keep them covered with a damp towel so they remain moist.

Chill live lobsters (humane handling)

Set an ice bath (a large bowl with 8 cups ice and cold water) and have it ready to stop cooking immediately after poaching.

In a large pot (big enough for 3 lobsters), add 6 liters/quarts of water and bring to a brisk boil. Stir in 6 tablespoons coarse sea salt and 2 teaspoons sugar until dissolved. The brine should taste like seawater — salty but balanced.

Prepare poaching liquid

Grasp each chilled lobster behind the head and lower into the boiling brine head first. Cover the pot and start timing when the water returns to a boil: for 1.25–1.5 lb lobsters poach 8–10 minutes. Reduce time by 1–2 minutes for 1.0 lb lobsters or increase by 1–2 minutes for larger lobsters. Lobsters are done when shells are bright red and tail meat is opaque and firm (internal temp ~135–140°F / 57–60°C).

Poach lobsters

Immediately remove lobsters with tongs and plunge into the prepared ice bath for 3–4 minutes to stop cooking. Drain and set on a tray to cool slightly before handling for extraction.

Shock and cool

In a small saucepan, melt 12 tablespoons unsalted butter over low heat without browning. Stir in 2 tablespoons fresh lemon juice and keep warm in a small serving pot. Reserve about 2 tablespoons for mixing into the Lemon Compound Butter if desired.

Make quick drawn butter

In a small bowl, mash 4 tablespoons softened butter with 1 teaspoon lemon zest and 1/4 teaspoon sea salt (from the 1 tsp listed). Mix until smooth and transfer to a ramekin. Chill briefly if you prefer the butter to set.

Classic Lemon Butter

Combine 4 tablespoons softened butter with 1 teaspoon minced garlic, 1 tablespoon finely chopped parsley, 1 teaspoon chopped chives and a pinch of salt. Stir until integrated. Taste and adjust salt. Keep at room temperature or warm slightly before serving.

Garlic Herb Butter

Steep saffron threads in 1 tablespoon warm water for 5 minutes. In a bowl, blend 4 tablespoons softened butter with the saffron water (including threads), 1 teaspoon smoked paprika and 1/2 teaspoon flaky sea salt. Stir until evenly colored and aromatic.

Spicy Saffron Butter

Spoon 1/2 cup cocktail sauce into a ramekin. Warm the drawn butter to serving temperature, and divide into a small sauce pot or ramekin for guests.

Cocktail sauce & plating

Using kitchen shears or lobster crackers, twist off claws and knuckles and crack shells to remove meat. Pull tails from bodies and push tail meat out in one piece by pressing the base. Remove tail fan and shell. Extract knuckle meat and any leg meat with a skewer. Leave some meat in the claws for a dramatic presentation if desired. Keep all meat warm by briefly covering with foil or placing in a low oven (175°F / 80°C) for up to 10 minutes — avoid drying.

Extract meat

While lobsters are cooling, brush brioche slices lightly with melted butter and toast in a skillet or oven at 350°F for 4–6 minutes until golden. Keep warm.

Toast brioche

On a long wooden board or large platter arrange components for a flight: one whole halved lobster (split lengthwise for visual impact), one portion of claw + knuckle meat, and one tail portion sliced into medallions. Place a ramekin of Classic Lemon Butter, a ramekin of Garlic Herb Butter, and a ramekin of Spicy Saffron Butter. Add a small ramekin of cocktail sauce and a vessel of drawn butter. Garnish with microgreens, lemon wedges and a sprinkle of flaky sea salt over the exposed meat. Add toasted brioche slices alongside.

Plate the lobster flight

If any compound butter was chilled, spoon a small pat onto hot lobster meat to melt. Serve immediately so guests can taste the three butter profiles with each lobster component. Provide lobster crackers, picks and napkins. Recommend 1 lobster flight (3 lobsters plated family-style) serves 3–4 as a centerpiece or 6 as appetizer portions.

Final finish & service

Place small ramekins for each sauce and set tools (crackers, picks) accessible. Any leftover compound butter can be stored covered in the refrigerator for up to 3 days.

Hot Honey Cheeseburger

Oyster Bar

Lobster Meat

Boiled Lobster

Lobster Salad

Lobster Flight

Grilled Salmon

Grilled Shrimp

Fisherman's Platter

Calamari

Fish & Chips

Stuffies

Lobster Bar Burger

Traditional Lobster Roll

Seafood Cakes

Truffle Fries

Oyster Platter

Lobster

Chowder

Miller Lite

Bud Light

Kona Golden Ale

Sauvignon Blanc

Pinot Noir