The Lobster Pot
119 Hope Street
Bristol, RI
by Rob Mariani
The spectacular view of the Bay from its dining room has probably not changed much since the Lobster Pot first opened its doors as a restaurant in 1929. Its menu, however, has evolved. This place is all about New England seafood classics served in a warm, welcoming atmosphere.
As the name indicates, they do lobster just about every way imaginable— from broiled, boiled or grilled, to baked-stuffed, sautéed, fried, Newburg-style or even in ravioli with a cardinale sauce. Assuming that any version of lobster must be excellent at a place called "The Lobster Pot," we thought we’d try some of their other offerings.
I began with a plateful of Oysters Rockefeller, a half-dozen plump oysters wrapped in sautéed spinach and topped with a delicate cream sauce. It’s a great starter that really enhances the subtle flavor of the oysters. Our other appetizer was the lobster bisque, another creamy classic. I insisted that they’d added a touch of sherry. Jan was not convinced, but our waitperson assured us that I was correct.
My entrée was a straightforward version of filet of sole sautéed in breadcrumbs. On the side they served steamed broccoli and a really delicious version of soft-boiled potatoes cooked in chicken broth with onions. A wonderful idea that keeps the potatoes moist and adds another layer of flavor to a side dish that’s often not given much attention.
Jan’s entrée were the crab cakes, three ample cakes that would have been enough for two. We agreed they were especially juicy. The crab cakes came with a very original and fresh-tasting version of succotash made with lima beans, red onions, pepper and corn served on a crisp leaf of radicchio. Equally interesting was the lobster Pot’s freshly made coleslaw, very sweet and fresh-tasting.
In addition to a raw bar of clams and oysters, other starters include items like clams casino, smoked salmon, steamers, steamed mussels, escargot, and fried calamari. And for veggie lovers there’s always stuffed mushroom caps or an onion ring loaf. Starter prices range from $5.95 to $12.94.
The seafood entrée menu prices range from $21.95 for Scrod Mediterranean with ragout of tomato, pepper and chourico, to $26.95 for a New England style Bouillabaise. Entrées also include other specialties such as Scallops Nantucket baked with breadcrumbs, sherry and cheddar cheese; Seared Curried Salmon Filet with a pickled green apple and cucumber salad; Roasted Codfish with "seafood bread pudding" and lobster butter sauce; and a Baked Seafood Casserole made with butter and breadcrumbs.
There are also the obligatory surf’n’turf dishes which are a petite filet mignon accompanied by either a one-pound lobster broiled or boiled; sautéed lobster meat out of the shell; or by baked stuffed shrimp with crab meat dressing.
I can’t think why anyone would go to a seafood restaurant like this and order meat, but at the Lobster Pot, such anomalies are easily accommodated with entrées like New York Sirloin strip, Short Ribs of Beef; pan-roasted, Crispy-skin Chicken in garlic-basil au jus; and even a Pan-seared Breast of Duck with a sun-dried cherry/port reduction sauce.
For dessert I had another New England classic, a Grapenut Pudding that was almost overwhelmed by a healthy helping of delightful vanilla custard cream. Jan’s dessert was equally seductive. She ordered Indian Pudding done very traditionally with plenty of molasses and gritty corn meal.
The Lobster Pot is understandably one of Rhode Island’s truly classic seafood restaurants with all the right ingredients, including a waterside panorama that’s second to none.
They are wheelchair accessible, accept major credit cards and are open for lunch and dinner every day but Monday. For information call 401-253- 9100 or visit their
website.Bob Mariani is a Southeastern New England freelance author. Besides his "Your Table is Ready" restaurant reviews found here, he also writes jazz articles on allaboutjazz.com.
