By popular demand, Bluewater Boathouse Seafood Grill is reprising its famous New England-inspired holiday offering and advice to seafood lovers throughout San Diego County looking for something unique this time of year: Stuff the Lobster Instead of the Bird!
Getting an early start on the season, the landmark Coronado Island seafood restaurant will serve a signature, sustainably harvested version of Holiday Baked Stuffed Maine Lobster in November and December. To encourage Bluewater Grill customers to vote on Nov. 8, the Second Tuesday Tasting celebration for November is being moved back to Nov. 15 for this month only.
Stuffed Maine Lobster is a classic family feast that originated in Boston-area seafood restaurants and has since become a cherished New England holiday tradition.
The festivities kick-off with a Nov. 15 tasting event featuring a whole Maine lobster stuffed with a special shrimp and buttery panko-crumb stuffing and served with choice of New England or Manhattan Clam Chowder, two sides, unlimited fresh sourdough bread and a Bluewater bib for just $34.95. Paired with the feast will be two hand-picked Sauvignon Blancs, Oyster Bay from New Zealand, and a St. Supery from Napa Valley.
The monthly tasting events, hosted every second Tuesday at all Bluewater Grill, Bluewater Boathouse and Bluewater Avalon locations, feature seasonal seafood specialties paired with hand-selected wines or specialty draught beers. The events have become a popular monthly diversion for neighborhood seafood aficionados and each restaurant’s local fan base.
Holiday revelers unable to attend the special Nov. 15 celebrations can order the Holiday Baked Stuffed Main Lobster off the menu throughout November and December at all locations and pair it with wines on the bar menu.
As with all fresh seafood and shellfish, Maine and California Spiny lobsters are subject to availability.
“In keeping with Bluewater Grill’s mission to practice 100% responsible harvesting and purchasing, a menu offering involving sustainable Maine lobster is a natural,” explained Bluewater Grill co-founder Jimmy Ulcickas. “The Maine lobster industry is the model of a well-managed fishery — ensuring that both lobster populations and the environment are protected for generations to come. Maine harvesters were environmentally conscious and ‘eco-friendly’ long before it was fashionable. They harvest their lobsters the same careful way they have for over 125 years — by hand, one trap at a time — thus protecting the quality of their product and the marine environment.”
For menus, locations, hours of operation, phone numbers and other information about the seven unique Bluewater restaurants in Southern California and Arizona, go to www.bluewatergrill.com. You can also follow each restaurant on Facebook, or the Bluewater family on Instagram.
