Westbrook Lobster House

Review by: Jane & Michael Stern

Billing its fare as “fine casual dining for the whole family,” Westbrook Lobster is a year-around source for excellent Yankee seafood — ready to take home and cook or ready to sit down and eat. In the summer, you can come for top-notch fried clams (strips or whole bellies) and masterfully-made lobster rolls (hot or cold); and in cold weather months, the big draws are chowder (Rhode Island brothy or New England creamy), and big dinners of baked and grilled seafood from scrod and sole to Salmon a la Westbrook topped with spinach cream sauce.

As the restaurant’s name suggests, lobsters are the specialty of the house; and in addition to fine lobster rolls (hot or cold), you can get yours stuffed or steamed, as lobster and shrimp alfredo, lobster mac ‘n’ cheese, or lobster pot pie. Among the “lobster-tizers” are lobster croquettes, lobster flatbread, and a lobster quesadilla. Whole live lobsters are available to go; and Westbrook Lobster is set up to next-day-air ship them anywhere in the U.S.

What To Eat

Hot Lobster Roll

DISH

Westbrook Lobster House Recipes

Discuss

What do you think of Westbrook Lobster House?

One Response to “Westbrook Lobster House”

Jane & Michael Stern
Tracy Dumont

May 10th, 2008

We started our meal at Westbrook with the clam chowders, both the Rhode Island and the New England. Both were terrific, seasoned very well, with large chunks of clams. Then the hot lobster roll arrives on a grilled hot dog roll with a side of clarified butter and coleslaw. Excellent fresh coleslaw: you can taste the chopped onion and hear the crunch of the cabbage and carrots. The dressing is a nice mixture of subtle sweet and vinegar.

Now for the reason we are here: the lobster roll! There had to be over two cups of lobster on my roll; hot and delicate claw and tail pieces. I enjoyed mouthful after mouthful of buttery goodness.

After our meal we strolled through their market and picked up some chowder and fresh fish to cook at home. The food at Westbrook is so great, I booked them to cater my wedding!

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This Must Be

By Jane and Michael Stern Originally Published 2002 Gourmet Magazine ONE COLD DAY in the mid-1940s, Harold “Whitey” Miller, a Connecticut clam digger who sold littlenecks off the back...

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