Seas the Days: Riverside Lobster Boil at Ray’s on the River July 17-18

This weekend’s Riverside Lobster Boil at Ray's on the River overflows from Friday, July 17 to Saturday, July 18 -- and we’re boiling glad because that means two nights to go crazy over the love-me-tender crustacean. The all-you-can-eat buffet is a treasure trove of succulent lobster tails, lobster claws, peel-and-eat shrimp, andouille sausage, savory red potatoes, roasted corn, coleslaw and more -- all capped by a chef’s selection of house-made desserts. Cash bar. Shell out $50 per person (excluding tax and gratuity) to attend the 6:30-9 p.m. bash. Space is limited; call 770-955-1187 to make reservations.

Appetizing Aperture

Cowabunga, dude. FLIP burger boutique is stoked about its Surf ‘n Turf burger ($19), the July burger of the month. FLIP’s special beef blend is hand pattied and perfectly seared to keep juices in check until the first bite sends a wave of juicy flavor trickling down your chin. Tender lobster sautéed in garlic butter rides the burger-like raft along with house-made Green Goddess dressing, mustard caviar and alfalfa sprouts. Earth ‘n Turf? Now that’s a whole different burger.

Stop Floundering and Claw Your Way to Ray’s Restaurants for Lobsterfest

Ray’s Restaurants and Rockland, Maine share a common denominator. Lobsters. While Rockland is the self-proclaimed “Lobster Capital of the World,” the king of crustaceans rules at Ray’s Restaurants’ Lobsterfest. Currently at Ray’s at Killer Creek and beginning Monday, July 6 at Ray's on the River and Ray's in the City, select a 1.25-pound whole Maine lobster served with drawn butter and a choice of salad and side for $24.95. All three restaurants salute Independence Day by presenting a one-pound whole Maine lobster, drawn butter and a choice of side for just $16.95 on July 4. The celebration continues over a lobster boil spread at Ray’s at Killer Creek on Saturday, July 11 and at Ray’s on the River on Friday, July 17 and Saturday, July 18. The all-you-can-eat buffet boasts succulent lobster tails, lobster claws, peel-and-eat shrimp, andouille sausage, savory red potatoes, roasted corn coleslaw and more plus house-made desserts. Cash bar. All three spreads are from 6:30-9:00 p.m. and cost $50 per person, plus tax and gratuity. Space is limited; for reservations, call 770-955-1187 (Ray’s on the River) or 770-649-0064 (Ray’s at Killer Creek). Hurry in or you’ll miss Lobsterfest by a tail. 

Catch Lobsters at the Creek: Maine Lobsters Move onto Ray’s at Killer Creek Summer Menu

Nab this summer special before it scoots away! Ray’s at Killer Creek plates a 1.25-pound whole Maine lobster with drawn butter and your choice of both a salad and a side dish for $24.95. Ray’s handles the hard part, catching and cooking. The luxuriously succulent meat is all yours. Lobsters claw their way south from Alpharetta to join the menus at Ray’s on the River and Ray’s in the City in July. (Subject to availability; tax and gratuity not included.)

Nikolai’s Roof, Ray’s in the City and Trader Vic’s Beef Up Downtown Steak Week

Seafood and veggie lovers take heart, Downtown Steak Week woos you, too, as restaurants showcase tantalizing specialties from Delmonico ribeye to diver scallops, yellow fin tuna steak to cowboy sushi rolls and lamb chops to lasagna. Presented by Central Atlanta Progress and Creative Loafing, this meaty occasion returns for its second year over the week of Monday, May 11 through Sunday, May 17. Downtown Atlanta is a tasty destination whether you come by foot, car, streetcar, MARTA...or elevator up to the top of the Hilton Atlanta to feast eyes on the special menu at Nikolai’s Roof and the spectacular view. Chef Stephanie Alderete combs land and sea for her Downtown Steak Week menu featuring starters such as braised short rib piroshki ($12), Brussels sprout salad ($13) and caviar ($95-$145); first-course options like jumbo lump crab terrine ($13), diver scallop ($14), red beet and beef borscht consommé ($12) or beef carpaccio with olive beignets ($14); and seared beef tenderloin with duck bacon ($36), sautéed tilefish with shrimp confit ($32), roasted Magret duck breast ($36) and oven-roasted lamb chops ($39) among the entrées. Conclude the divine meal with local and global artisanal cheeses ($18 for three) and sweets such as blackberry crème brûlée ($12) and chocolate soufflé with espresso crème fraîche ($16). Order à la carte or choose the Chef’s Menu with three ($61), four ($71) or six ($91) courses. Make reservations online.

Ray’s in the City stakes a share in lunch and dinner plans with steak and seafood specialties including a featured lobster-stuffed filet ($30), Delmonico ribeye ($39), seven-ounce filet (à la carte, $29), steak frites ($20) or yellow fin tuna steak ($32). Round up special cowboy sushi rolls of steak, asparagus, crab meat and cream cheese ($15), available for weekday lunch only. Make lunch or dinner reservations online.

Trader Vic’s Atlanta in the Hilton Atlanta dashes Pacific Rim karma over its Steak Week dinner features of smoked oven New York strip steak with wok garlic green beans, scallop potatoes and red wine sauce ($30) and stir-fried filet de boeuf uniting beef tenderloin, sugar peas, carrots and steamed jasmine rice ($28). Make reservations online. 

Appetizing Aperture

You think it's cold here? 10th & Piedmont knows some Mainers who brave Maine-stream ocean depths and colder weather than Georgia will ever know to provide sweet, succulent Maine lobster tails for the Midtown restaurant's new winter menu. Chef Javier Viera treats the shellfish to some Southern heat, enhancing the tender meat and bringing color to its cheeks, err, tails. Four 2.5-ounce tails touch base on a plate along with a duo of saffron and clarified butter. Squeeze on lemon for a sunny pop of citrus and vitamin C. Visit 10th & Piedmont soon to meet and eat these guys and their warm-you-up compadres. 

Satisfy Seafood Cravings at Ray's on the River's Summer Lobster Boil

The time has come for seafood lovers to claw on over to Ray's on the River for the Summer Lobster Boil on Saturday, July 27. Guests are invited to dine and relax on Ray's Grand Pavilion from 6:30-8:30 p.m. with a menu that is guaranteed to please. Succulent lobster won't be the only thing Ray's is serving up on the coast of the Chattahoochee. Andouille sausage, shrimp, red potatoes, corn on the cob, onions, new potato salad, jalapeño coleslaw, tarragon-lemon rice pilaf, drawn butter and atomic cocktail and Cajun remoulade sauces will accompany the tender claws and tails. And what meal is complete without dessert? Choices like blueberry cobbler and sorbets will satisfy that sweet tooth craving. Get a reservation to "enshore" a spot!

Ray's on the Creek Offering $19.95 Lobster Dinner

 

You don't have to travel to New England to enjoy a classic lobster dinner. Ray's on the Creek in Alpharetta is bringing the deliciousness to you. This summer promotion lands lobster, red potatoes and green beans with a well of drawn butter on the side for $19.95. Wipe your chin and fingers. Ray's has plenty of napkins to go around. Make reservations online or by calling 770-649-0064.

Aqua Blue’s Much Anticipated Tailapalooza Begins Today

For all the lobster lovers out there, Aqua Blue will be kicking off their month-long lobster inspired event today! Tailapalooza will feature a special menu dedicated to delicious lobster dishes you can’t wait to get your claws on! For one month the Roswell restaurant will serve à la carte specialties of roast lobster bisque ($6), Maine lobster roll ($10), butter-poached lobster salad ($15) and house-made lobster mac ‘n cheese ($8). Lobster lovers can also order the lobster tail combos served with house-made lobster mac ‘n cheese, lemon-garlic butter, summer vegetable sauté and lobster knuckle sauce. The lobster combos include one 6 oz. lobster tail ($26), the Maine surf & turf combo, which includes one 6 oz. lobster tail with grilled filet mignon ($36) and the two tail combo, featuring two 6 oz. lobster tails ($39). Tailapalooza will also be featuring wine specials including Benziger, Sangiacomo Vineyard Chardonnay, Carneros 2008 ($8.50/$32) and Folie à Deux "Ménage à Trois," California 2009 ($8/$32). The limited-time menu is available through Sunday, July 3.

Last Chance for a Lobster Love Affair at Aqua blue

Olivia Newton-John said it best - "Summer lovin' happened so fast!" After this Saturday, July 3, Aqua blue's annual Tailapalooza menu will be swimming away until next summer. Head to Roswell this week to get your last taste of lobster bisque, Maine lobster roll, poached lobster salad and the lobster combos. Tailapalooza drink specials ($7) like Mango Tango lemonade and Villa Sandi Prosecco will be heading out to sea after Saturday, too.

Aqua blue: 1564 Holcomb Bridge Road; 770-643-8886.

Living La Vida Lobster at Aqua blue!

Beginning today, Maine lobster is the main event at Aqua blue in Roswell. The restaurant is offering a special Tailapalooza menu through July 3, so guests can get their fill of cuisine made with this tasty crustacean. From roast lobster bisque with a Maine lobster dumpling ($6) to the two tail combo served with house-made lobster mac 'n cheese, lemon-garlic butter, summer vegetable sauté and lobster knuckle sauce ($35), lobster leads the pack of delicious dishes. To wash it all down, try a mango tango lemonade with Absolut Mango and a splash of Watermelon Pucker, Villa Sandi prosecco or William Hill Chardonnay, all $7 a glass.

Aqua blue: 1564 Holcomb Bridge Road in Roswell; 770-643-8886.

Go Fish for Your Birthday at Aqua blue…You’re Sure to Catch a Free Lobster!

Complimentary birthday cake is so last year. Aqua blue Restaurant & Bar lets you keep the cake and candles and offers guests a free birthday lobster instead. The Roswell restaurant known for superb seafood will treat you to a complimentary two-pound steamed whole Maine lobster when you dine at Aqua blue within 30 days of your birthday and purchase any other menu item. All you have to do is join Aqua blue’s eClub by signing up on the restaurant’s Web site or Facebook page. To claim your birthday crustacean, call 770-643-8886 at least 24 hours in advance and bring a printed copy of the eClub birthday email and your valid driver’s license to confirm your birth date. Not valid on tax, gratuity or in combination with other offers; limited to one lobster per table.

Aqua blue: 1564 Holcomb Bridge Road; 770-643-8886.

A Dip for Lobster Lovers

Now is the time to enjoy the tail end of lobster season at all six Marlow's Tavern locations...or in your own kitchen. From now through Monday, January 4, Marlow’s Tavern is offering a limited time only “Lobsters & Libations” menu featuring decadent lobster dishes and seasonal cocktails at affordable prices. Marlow's is also sharing the recipe for one of their most popular lobster dishes - Parmesan lobster and crap dip - for guests in need of recipes for upcoming holiday parties.

Recipe for Parmesan Lobster and Crab Dip with Pita Bread: Serves 7


Ingredients:
10 oz. sour cream
10 oz. mayonnaise
¾ cup of thinly sliced (1/8”) scallions
1 cup of shredded parmesan
½ cup of mozzarella/ provolone mix
1 cup of shiitake mushrooms, sliced ¼” thick
1 lb of fresh lump crab meat
½ lb of lobster knuckle & claw meat
14 pieces of pita bread

Preparation:
1. In a large mixing bowl, add sour cream and mayonnaise. Mix with a whisk until smooth and well blended.
2. Add the scallions and both cheeses. With a rubber spatula, combine all ingredients well.
3. Add the mushrooms, crab meat & lobster. Gently fold them into the mix.
4. Store in a container until ready to plate for serving.

Plating:
1. Unwrap the pre-portioned dip and run through the Impinger until golden brown.
2. While the dip is in the oven, place two pieces of pita bread in a Panini machine and toast with crisscross marks.
3. When the dip comes out of the oven, place on an oval platter on one half with a beverage napkin for an under liner.
4. When the bread is done, stack them and cut them in half, lay them on top of each other, cut in half again. Then cut each quarter in half. You want to end up with 16 toast point pieces.
5. Fold a checkered piece of waxed paper in a rocks glass, and stack the pita wedges as high as you can while keeping them solidly in the glass.
6. Place a soup spoon on the side of the crème brulee dish and serve immediately.