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Autumn means clambake season in Northeast Ohio

It is clambake season in Northeast Ohio, and if you are planning a fall clambake, you might want to consult experts Joe and Tracy Feran of Lobster Brothers Seafood. They can offer valuable tips for your party’s success.

The Ferans have operated their family-run seafood business for more than 20 years. They can provide you with all of the elements needed for your clambake. Or, they can pack up and even cook the entire bake for you.

“It’s all about clambakes this time of year,” Joe Feran said. “We have a number of customers who order clambakes for their end-of-season golf outing. We pack their prepared clambake up along with an insulated Cambro hot box that keeps the contents hot for four to six hours. When they are done playing golf, they just open the box and serve.”

A raw clambake, with chicken and littleneck clams, sweet potatoes, corn on the cob, coleslaw, rolls and butter, and paper products, is $16.50 per person. A fully cooked clambake is $19.99 a person. You can order additional items like lobster, hot or cold hors d’oeuvres or shrimp trays. Lobster Brothers has homemade New England and Rhode Island red clam chowder, crawfish corn chowder and lobster bisque, available in individual servings, by the quart or by the gallon. Feran said they also have equipment rental, including 150 clam steamers, burners and tents.

Phone 440-835-0013 or get your clambake instructions online at www.lobsterbrothers.com. At least a week’s notice is suggested by Lobster Brothers for clambake planning, if possible.

The annual Maine Event, a celebration of the autumn season featuring a menu of lobster-inspired items, is now on at Salmon Dave’s Pacific Grille.

Corporate Executive Chef Shawn Cline’s menu begins with the restaurant’s award-winning lobster bisque. Also on the appetizer list are Maine lobster and cream-cheese-filled lobster rangoons ($9). The chopped lobster salad, topped with bacon, Kalamata olives, crisp Vidalia onions and Thousand Island dressing, is offered for lunch or dinner ($14).
Popular dinner entrees are the simply prepared twin lobster tails ($34) and beef tenderloin Newburg topped with lobster meat and sherry-spiked Newburg sauce ($29.50).

Pan-roasted shrimp and scallops are served with lobster mashed potatoes ($23.50), while almond-crusted tilapia is accompanied by lobster basmati rice ($21). Grilled swordfish is complemented by lobster risotto ($26). Cavatappi pasta is tossed with lobster, spinach, shiitake mushrooms and lobster cream sauce ($19.50).

The Maine Event is a New England-style lobster bake featuring a whole Maine lobster, grilled half chicken, steamed littleneck clams, clam broth, redskin potatoes and corn on the cob ($39.95). On Sundays, the lobster bake is offered at $15 off, for $24.95. The restaurant opens at 1 p.m. on Sunday, which is earlier than usual.

George Schindler, co-owner and president of Hospitality Restaurants, said this is the 18th year for this fall promotion. “Some of our regular customers start calling around Labor Day to make sure they don’t miss out on this feast,” he said.

Salmon Dave’s is at 19015 Lake Road in Rocky River. Phone 440-331-2739 for reservations.

 

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