Demand for Holiday Stuffed Maine Lobster Prompts Second Bluewater Tasting

By popular demand, Bluewater Grill has scheduled a special December encore of its Holiday Baked Stuffed Maine Lobster tasting and wine-paring event for the hundreds of seafood lovers who couldn’t participate in the sold-out tastings on Nov. 13 – that want to experience the New England culinary tradition throughout the holiday season.

The special Holiday Baked Stuffed Maine Lobster Encore tasting is scheduled for Tuesday, Dec. 11, at 6:30 p.m. at Bluewater Grills in Newport Beach, Redondo Beach, Temecula, Carlsbad and Santa Barbara, Calif., and in Phoenix; and at Bluewater Boathouse Seafood Grill in Coronado, Calif.

Bluewater chefs will stuff a sustainably harvested whole Maine lobster with a special shrimp and buttery panko-crumb stuffing and serve it with choice of New England or Manhattan clam chowder, two sides, unlimited fresh sourdough bread and a Bluewater Grill bib for $40, a $60 value. Paired with the New England-inspired holiday feast will be a hand-picked St. Supery Sauvignon Blanc from Napa.

The Bluewater Grill monthly tasting events, hosted every second Tuesday, feature seasonal seafood specialty items paired with hand-selected wines or specialty draught beers. The events, which include roving commentary by Bluewater’s resident chefs and seafood experts, have become a popular monthly diversion for local seafood aficionados and Bluewater Grill’s large fan base.

Holiday revelers unable to attend the Dec. 11 reprise can still order Bluewater’s famous Holiday Baked Stuffed Main Lobster off the menu for the regular $40 price through Jan. 2, 2019. The wine can then be added at Bluewater’s by-the-glass price. 

Per Ulcickas, the promotion is consistent with Bluewater Grill’s mission to practice 100% sustainable purchasing.  “The Maine lobster industry is the model of a well-managed fishery -- ensuring that both the lobster resource and the environment are protected for generations to come.  Maine harvesters have been environmentally conscious and ‘eco-friendly’ since long before it became fashionable. They harvest their lobsters the same careful way they have for over 125 years -- by hand, one trap at a time -- thus protecting the quality of their product and the marine environment.” Learn more about sustainable lobster fishing practices at http://www.lobsterfrommaine.com/sustainability.aspx

For menus, locations and operating hours for the seven unique Bluewater restaurants in Southern California and Arizona, go to www.bluewatergrill.com.

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