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Dive Into Lobster Season at Ocean Prime

Posted on: July 6th, 2016 by Taryn Jeffries No Comments

The 2016 lobster season officially began in the middle of June, with fishermen heading out in the early hours of the morning with the hope of bringing back a boatload of the sweet and succulent crustaceans. 

You can enjoy the fruits of the fishermen’s labor at Ocean Prime here in the middle of the desert. They have created some great lobster-centric dishes to celebrate the season. 

DIVE INTO LOBSTER SEASON AT OCEAN PRIME

2016 Lobster Season Menu Items

Lobster Roll

This traditional dish is made with poached lobster tail, kiwi, pickled serrano pepper, masago and a spicy mango puree. The sweet flavors of the lobster are married with the spicy kick of the Serrano. The addition of kiwi adds an interesting flavor profile.

Lobster Bisque

This creamy, savory soup is topped with a sweet corn fritter that melds with the sweetness of the lobster while adding a nice texture contrast.

Shellfish “Cobb” Salad

Ocean Prime puts their creative spin on a traditional Cobb salad by combining shrimp, lobster bacon and blue cheese.

Lobster Mashed Potatoes

I have never met a plate of mashed potatoes that I didn’t like, and this one is going to put my taste buds over the edge! This ultra-decadent side is the perfect accompaniment to any of the other lobster dishes added to the menu. Pair it with an order of steak to create an indulgent surf and turf experience.

Ocean Prime also has Twin Lobster Tails and a Chilled Whole Maine Lobster on their menu, so if you are so inclined, you could really immerse yourself into a lobster celebration by ordering all things lobster.

Occen Prime| 5455 E. High St.| Phoenix 85054| 480.347.1313

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© Taryn Jeffries 2016

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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