Who Doesn’t Love Lobster?


There isn’t much on a plate that embodies pure luxury more than lobster. Rich and buttery, it’s a standout in the seafood world. And even though Wyoming is miles from the nearest coastline, that’s no reason to think you can’t savor this tasty crustacean on any given evening. If you prefer a simple, classic, steamed lobster or a creative, inspired creation, chefs around Jackson Hole won’t disappoint.

To experience lobster in its purest form, head to Teton Pines Restaurant on a Friday night. They offer a variaty of dishes that cater for every pallet. Some dishes you may not have come across before, for example,they serve steamed fresh maine lobster tail, alongside a baked potato and asparagus. The simple preparation and presentation keeps the focus on what’s important: fresh lobster. Top it with a squeeze of lemon, or dunk it in drawn butter – it’s excellent. But you’d better hurry; Friday lobsters end mid-September, or earlier if they run out!

Perhaps you prefer your surf with a side of turf? If a perfectly cooked steak is your ideal side to your seafood, pay a visit to the Westbank Grill in the Four Seasons. Choose from the menu’s variety of mouthwatering steaks, and add a butter poached lobster tail. The combination is a well-loved tradition for good reason.


A longtime Jackson Hole favorite, The Blue Lion, serves up sautéed lobster and shrimp over fettucine pasta, topped with a house-made scampi sauce of white wine, butter garlic and herbs. The brightness of the herbs and garlic complements the rich, silkiness of the luxurious lobster.

Visit King Sushi and order up a Fantasy Roll for an Asian spin on the surf and turf combination. The crunch of tempura green onion adds perfect texture to the roll, which holds wagyu beef, foie butter sauce, spicy arugula, balsamic reduction and – of course – lobster. The combination is irresistible, and you won’t be the only one at the table who wants that last piece.

The Kitchen serves up mouthwatering flakes of lobster and pork belly, dripping with miso butter, as a slider. On a house-made brioche bun, with pickled red onions, the tasty little sandwiches are a creative and fresh way to showcase the crustacean alongside salty pork and the tangy toppings. Don’t worry – if you lick your fingers, we won’t tell.


About Author

Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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