At Lobsterdamus, a lobster-centric purveyor at Smorgasburg LA, lobsters are never boiled. Instead, the popular food stall throws its tasty crustaceans on the grill, going through between 1,200 and 1,500 pounds of Maine or Canadian lobster per weekend.
“Boiling lobster, there’s not much flavor. But in terms of grilling the lobster you add a nice smoky flavor to it,” explains co-founder Frances Reyes. “That smoky flavor -- in combination with the seasoning we use, the butter that we put on, and the lemon and parsley -- it’s just a whole other experience compared to boiled lobster.”
Although everything on the menu is (of course) lobster-tinged, Lobsterdamus is best known for its lobster fries. Live lobsters are split in half, placed on a hot grill with mesquite charcoal wood, and brushed with clarified butter; while that's cooking, fresh fries are tossed with roasted garlic, Parmesan cheese, and a special seasoning. At the last moment, the grilled lobster hunks are added to the fries, along with a drizzle of black truffle mayo, parsley, and more cheese.