The Lazy Lobster of Longboat is open to the neighborhood.
What fun to arrive at the Lazy Lobster of Longboat to a group of locals and seasonal residents waiting by the door to enter. How welcome we felt to be be warmly greeted by the renowned owners, Bob Fracalossy and Michael Garey.
I was only there an hour, but could feel the island vibe of a casual neighborhood cafe with upscale cocktails and cuisine. No wonder the local owners are already successful on the mainland in Sarasota.
As usual, I began with my signature drink, the classic martini, expertly crafted by Amber. Lazy Lobster puts a twist on it after a generous serving of Ketel One and a splash of vermouth.
My pal, Cal, had an unusually delicious madras, crafted by Evan and Amber, not even listed on the extensive drink menu. Their interpretation of this classic is made with a hint of raspberry liqueur to add to the taste and color of a Gulf of Mexico sunset.
The happy neighborhood group of merchants and snow birds ordered platters of calamari and shared it around the lively bar. This calamari was the freshest, crispiest and hottest I have experienced. It did not even need the homemade marinara dipping sauce, but why not?
I cannot wait to return, maybe tonight! Those who have read our book, Our Love Affairs with Food and Travel, know that our opening words from co-author Brenda Hill begin with “Lobster, lobster, lobster!”
Although the lazy lobster has every kind of fresh sea food and land lubber specials, it is all about the Maine lobster for me. Whether you like it lazy, taken out of the shell, or whole and freshly steamed with hot drawn butter, like the Hill Team, it is the real thing.
Lazy Lobster offers some of my retro favorites I rarely see anymore such as Lobster Thermadore (mushrooms, sherry and cream sauce), Lobster Newberg (in a rich lobster brandy sauce, served in a hot, golden puff pastry).
Then there are some new twists that we love like the house specialty of lobster mac & cheese with sharp white cheddar. My mouth is watering just thinking about trying it tonight.
I heard from fellow foodie friends that the rich and creamy lobster bisque contains a generous amount of fresh lobster and a crustini on top. Lazy Lobster has added another innovative addition for this part of the world, the fresh lobster roll, lightly bound with a touch of celery and mayo on a grilled, split buttered roll, instead of the usual hot dog bun. Thank you.
Although I like an ice cold Stella or Sierra Nevada with my hot lobster, both found here, Lazy Lobster offers a list of over 30 interesting and affordable wines from around the world.
Stayed tuned to Where and What in the World for innovative cocktail ideas, original recipes and photos of Longboats new “go to” restaurant, The Lazy Lobster.
Lazy Lobster of Longboat
5350 Gulf of Mexico Drive, Longboat Key. Fl.
Tel: 941-383-0440
Fax: 941-383-0822
Opens at 4:00 daily for early birds and thirsty customers
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
