The Lobster Shanty (Salem, Massachusetts) | Influencer Restaurant Review by Guy Fieri

AI-Generated Summary: Guy Fieri’s The Lobster Shanty Restaurant Review Video

In this episode of Diners, Drive-Ins and Dives, Guy Fieri heads to The Lobster Shanty in the historic town of Salem, Massachusetts, home of the famous witch trials. This cozy seafood shack, run by Chef Diane Wolf (Dee), is known for serving up classic New England fare, but what really caught Guy’s attention was their unconventional Lobster Martini.

The Lobster Shanty stands out as more than just a seafood shack in a tourist-heavy area. From the creative Lobster Martini to hearty dishes like the Pulled Pork Sandwich and Steak Tips, Chef Diane Wolf delivers fresh, thoughtfully prepared meals. Guy admired the unpretentious atmosphere and inventive menu, calling it a must-visit for anyone in Salem. The Lobster Martini was the true star of the show, offering a quirky and memorable experience.

Featured Dishes:

• Lobster Martini:
  • Preparation:
    • The essence of lobster is used in place of vermouth to create this unique cocktail. Lobster shells are simmered with black peppercorns, onion, carrot, celery, and herbs like rosemary, sage, and dill for five hours to produce a clear lobster broth. This essence is mixed with vodka and served in a chilled martini glass, garnished with a lobster claw and a lemon twist.
  • Guy’s Take:
    • Although initially hesitant, Guy found the Lobster Martini to have a subtle lobster flavor, almost like a “ghost of lobster.” It wasn’t overpowering but gave a briny, ocean-like taste that martini lovers, especially fans of dirty martinis, would appreciate. He enjoyed the creativity and freshness of the cocktail, noting it was a one-of-a-kind experience.
• Pulled Pork Sandwich:
  • Preparation:
    • This non-seafood dish starts with boneless pork butts that are seasoned with a homemade spice rub. The pork is smoked for 13 hours using wood chips soaked in coffee and beer. A rich, complex BBQ sauce is made with ingredients like garlic, onions, brown sugar, ketchup, molasses, pineapple juice, chili garlic paste, and ghost chili pepper for extra heat.
  • Guy’s Take:
    • Guy was impressed with the smoky tenderness of the pork, which pulled apart effortlessly after hours of slow cooking. The sweet and spicy BBQ sauce complemented the meat beautifully, making it a standout dish in a seafood-focused restaurant.
• Steak Tips:
  • Preparation:
    • Flap steak is marinated in a mixture of Guinness stout, soy sauce, Worcestershire sauce, brown sugar, black pepper, and garlic. The marinade infuses deep flavors into the meat, which is then grilled to perfection, yielding juicy and tender steak tips.
  • Guy’s Take:
    • Guy loved the flavor complexity, with the stout beer acting as a key ingredient that tied everything together. He praised the tenderness of the steak, calling it an unexpected highlight at a lobster shack.
• Lobster Mac and Cheese:
  • Preparation:
    • A rich and creamy mac and cheese made with fresh lobster, offering a luxurious twist on a comfort food classic.
  • Guy’s Take:
    • Guy couldn’t resist praising the balance of flavors, with the rich cheese sauce perfectly complementing the sweet, fresh lobster meat. He called it a “fantastic” take on a beloved dish.
• Clam Chowder & Fried Mozzarella:
  • Preparation:
    • Two more customer favorites, the clam chowder and fried mozzarella, bring a mix of traditional and comforting flavors to the menu.
  • Guy’s Take:
    • Both dishes were highly praised for their freshness and execution, with Guy particularly noting the fried mozzarella as “to die for.”