A Lobster Press with pickled veg and kettle chips

The Press Box

Grilled cheese with a side of the lobster sauce dip

Da Dip

With arugula, local vegetables, wonder grain sorghum (gluten-free)

Chili Lobster Salad

Indulge in our rich Coconut Lobster Bisque, a creamy blend of succulent lobster meat and fragrant coconut milk, perfectly seasoned with aromatic spices for a tropical twist.

Coconut Lobster Bisque

A selection of delicious desserts made in-house.

Homestyle Desserts

Creamy mac and cheese topped with succulent lobster meat.

Lobster Mac and Cheese

A traditional lobster roll filled with fresh lobster meat.

Classic Lobster Roll

A cheesy grilled sandwich filled with tender lobster.

Lobster Grilled Cheese

Any of our famous rolls topped with a lobster tail.

Bar Harbor Roll

A delicious lobster salad served in a fresh roll.

Lobster Salad Roll

In a bowl, mix cucumber, carrots, red onion, vinegar, sugar, and salt. Allow to marinate for at least 1 hour in the refrigerator.

Prepare Pickled Veg

In a mixing bowl, combine lobster meat, mayonnaise, lemon juice, celery, Dijon mustard, salt, and pepper. Mix well until fully combined.

Make Lobster Mixture

Spread butter on the outside of each slice of bread. On the inside, spread a generous amount of the lobster mixture. Top with pickled vegetables, then close the sandwich.

Assemble the Sandwich

Heat a pan over medium heat. Place the sandwich in the pan and use a heavy skillet to press down. Cook for 3-4 minutes on each side until golden brown and crispy.

Press the Sandwich

In a large pot, heat vegetable oil to 350°F (175°C). Fry the potato slices in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels. Season with salt.

Prepare Kettle Chips

Slice the pressed sandwich in half and serve with kettle chips on the side.

Serve

Lobster meat, cooked and roughly chopped

Mayonnaise

Lemon juice

Celery, finely chopped

Dijon mustard

Salt and pepper

Bread (ciabatta or sourdough), halved

Butter, softened

Butter one side of each slice of bread. Place two slices butter-side down in a skillet over medium heat.

Prepare the Sandwich

Layer two slices of cheese on each piece of bread in the skillet. Top with the remaining slices of bread, butter-side up.

Add Cheese

Cook until golden brown, about 4-5 minutes, then flip and cook the other side until the cheese is melted and the bread is golden brown.

Grill

Remove from skillet, slice into triangles, and set aside.

Slice and Serve

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Make the Sauce

Stir in the heavy cream, lemon juice, salt, and black pepper. Bring to a gentle simmer.

Add Cream and Seasonings

Add the chopped lobster meat and simmer for an additional 3-4 minutes until heated through.

Incorporate Lobster

Garnish with chopped chives before serving alongside the grilled cheese.

Finish and Serve

Bread (sourdough or your choice)

Cheddar cheese (or your choice)

Butter

Cooked lobster meat, chopped

Unsalted butter

Garlic, minced

Heavy cream

Salt

Black pepper

Chives, chopped

In a medium bowl, combine the lobster meat with chili powder, salt, and pepper. Toss to coat evenly.

Prepare the Lobster

In a large bowl, combine arugula, cooked sorghum, cherry tomatoes, cucumber, red bell pepper, and cilantro.

Mix the Salad

In a small bowl, whisk together olive oil and lime juice. Pour over the salad mixture and toss gently to combine.

Dress the Salad

Add the chili lobster mixture to the salad and toss gently to combine. Adjust seasoning with salt and pepper as needed.

Combine

Serve immediately, garnished with additional cilantro if desired.

lobster meat

arugula

sorghum (cooked)

cherry tomatoes, halved

cucumber, diced

red bell pepper, diced

fresh cilantro, chopped

olive oil

lime juice

chili powder

salt

black pepper

In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

Sauté the Vegetables

Pour in the fish stock and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

Add the Stock

Stir in the coconut milk and let the mixture simmer for another 5 minutes.

Incorporate Coconut Milk

Add the lobster meat, lime juice, coriander, salt, black pepper, and red pepper flakes. Stir well and continue to simmer for an additional 5 minutes.

Add Lobster and Seasonings

Using an immersion blender, blend the bisque until smooth. Serve hot, garnished with additional coriander if desired.

Blend and Serve

coconut milk

butter

onion, chopped

garlic, minced

carrot, diced

celery, diced

fish stock

coriander, chopped

red pepper flakes

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

Add Wet Ingredients

Carefully stir in the boiling water until the batter is smooth. Note that the batter will be very thin.

Incorporate Boiling Water

Add Chocolate Chips

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on wire racks. Serve as is or frost as desired.

Cool and Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

eggs

whole milk

vegetable oil

vanilla extract

boiling water

chocolate chips

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until lightly golden. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens.

Make the Cheese Sauce

Remove the saucepan from heat and stir in the cheddar and Gruyère cheese until melted and smooth. Season with salt, black pepper, and paprika.

Fold the cooked macaroni and lobster meat into the cheese sauce until well combined.

Combine Pasta and Lobster

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Top with breadcrumbs.

Prepare for Baking

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Bake

Remove from the oven, let cool for a few minutes, then garnish with chopped parsley and serve hot.

Lobster meat, cooked and chopped

Elbow macaroni

All-purpose flour

Milk

Cheddar cheese, shredded

Gruyère cheese, shredded

Paprika

Breadcrumbs

Parsley, chopped (for garnish)

In a large mixing bowl, combine the fresh lobster meat, mayonnaise, finely chopped celery, lemon juice, salt, and black pepper. Mix gently until well combined. Adjust seasoning to taste.

Prepare the Lobster Filling

In a skillet, melt the butter over medium heat. Add the hot dog buns and toast them in the skillet until golden brown on both sides.

Prepare the Buns

Once the buns are toasted, fill each bun generously with the lobster mixture. Garnish with chopped fresh parsley.

Assemble the Lobster Rolls

Serve the lobster rolls immediately while warm, with extra lemon wedges on the side if desired.

fresh lobster meat

mayonnaise

celery, finely chopped

lemon juice

hot dog buns

butter, melted

fresh parsley, chopped (for garnish)

In a bowl, mix the lobster meat, cheddar cheese, Monterey Jack cheese, garlic powder, lemon juice, salt, and black pepper until well combined.

Spread butter on one side of each slice of sourdough bread.

Butter the Bread

On the unbuttered side of two slices, evenly distribute the lobster filling. Top with the remaining slices of bread, buttered side up.

Heat a skillet over medium heat. Place the sandwiches in the skillet and grill until the bread is golden brown and the cheese has melted, about 4-5 minutes per side.

Grill the Sandwich

Remove from the skillet, cut in half, and serve hot.

Lobster meat

Cheddar cheese

Monterey Jack cheese

Sourdough bread

Garlic powder

In a pot of boiling salted water, cook the lobster tail for about 7-10 minutes, or until the shell turns bright red and the meat is opaque. Remove from the pot and let it cool before extracting the meat.

In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the lobster meat, lemon juice, salt, and pepper. Cook for another 2-3 minutes, stirring gently to combine.

Sauté the Lobster

Lightly toast the hot dog bun or roll of your choice. Place the sautéed lobster mixture inside the bun, and sprinkle with chopped parsley for garnish.

Assemble the Roll

Serve the Bar Harbor Roll warm and enjoy your delicious seafood treat!

Lobster tail

Fresh parsley, chopped

Hot dog bun (or any roll of your choice)

Pepper

In a large bowl, combine the cooked lobster meat, mayonnaise, celery, green onion, lemon juice, Dijon mustard, salt, and black pepper. Mix well until all ingredients are evenly coated.

Prepare the Lobster Salad

Cover the bowl with plastic wrap and refrigerate the lobster salad for at least 30 minutes to allow the flavors to meld.

Chill the Salad

While the salad is chilling, slice the fresh rolls lengthwise without cutting all the way through, creating a pocket for the lobster salad.

Prepare the Rolls

Once the lobster salad is chilled, spoon a generous amount into each roll and serve immediately.

lobster meat, cooked and chopped

green onion, finely chopped

In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

In another bowl, mix the all-purpose flour, rye flour, and a pinch of salt. Set aside.

Prepare the Coating

In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).