Can’t make it to Martha’s Vineyard or Bar Harbor this summer? Not a problem.
Inspired by the Bluewater restaurant family’s deep roots in Massachusetts, Bluewater Boathouse is reprising its popular summer lobster and clambake celebrations with special tastings and month-long menu events. In fact, due to the overwhelming appeal of the annual event, the restaurant is moving the tasting and month-long celebration from July to June to officially kick-off the summer seafood season.
The Bluewater New England Lobster & Clambake features steamed Maine lobster, Manila clams, fresh corn on the cob, baby red potatoes, crispy coleslaw, drawn butter – and a signature lobster bib, of course. The limited-time meal is available in June only.
Consistent with Bluewater Grill’s commitment to seafood sustainability, the Maine lobster and Manila clams featured in the special meals are sustainably harvested.
To kick-off the celebration, all seven Bluewater restaurants invite shellfish lovers to a June 13 New England Lobster and Clambake tasting event featuring the same complete menu paired with domestic white wines hand-selected for the occasion. The price is $36.95 and reservations are encouraged.
According to Bluewater Grill co-owner, co-founder Jimmy Ulcickas, it’s not a surprise that the New England Lobster and Clambake is the best-attended event on Bluewater’s Second Tuesday Tasting schedule. “I come from Massachusetts, and several Bluewater general managers hail from the Northeast, so we’ve adopted some of the best New England culinary traditions ranging from our homemade chowders and authentic Lobster Rolls to our Stuffed Maine Lobster during the holidays.”
“But our New England Lobster & Clambake continually ranks as the most popular, and has become a Bluewater summer tradition.”
Offered on the second Tuesday of every month, Bluewater Grill’s monthly tasting events allow seafood aficionados to satisfy their cravings in a spirited setting featuring the latest seasonal fresh fish varieties and commentary by the restaurant’s resident seafood experts. During the June 13 tasting events, resident chefs and seafood experts at each restaurant will be available to discuss the latest lobster and clambake preparation techniques, recipes and regional trends.
* Since seafood availability is never guaranteed, Bluewater may need to substitute California Spiny lobster for Maine lobster in certain rare instances.
