The Lobster Pot
Seafood restaurant · Provincetown ·
Seafood classics, lobster, chowder, and bay views are served
Seafood classics, lobster, chowder, and bay views are served
"A Cape Cod landmark serving seafood classics with bay views—recommended dining for visitors in Chatham seeking regional seafood specialties." - Evie Carrick Evie Carrick Evie Carrick is a writer and editor who’s lived in five countries and visited well over 50. She now splits her time between Colorado and Paris, ensuring she doesn't have to live without skiing or L'As du Fallafel. Travel + Leisure Editorial Guidelines
"A town institution since 1979, the Lobster Pot is marked by the glow of the iconic sign leading to a bounty of beautiful, fresh seafood (including lobster, of course). Start with scallion crudo and the winning clams casino, which sees six littleneck clams broiled with bacon, breadcrumbs, and lots of butter. Then, chart a course through four different bouillabaisses — incarnations of French fish soups brought to life by chef Tim McNulty. Lobsters are offered based on weight, starting at a pound and a quarter. They include baked and stuffed (and overflowing with buttery Ritz crackers), as well as pan-roasted preparations with herb butter sauce." - Nathan Tavares
"A longtime Provincetown seafood restaurant regarded as a local icon where Anthony Bourdain held early kitchen jobs in the early 1970s; those formative experiences helped launch his culinary career and, as he later wrote and discussed, were where he was first introduced to drugs. The venue is being represented in an upcoming A24-produced biopic about Bourdain's early years, and the production is holding an open casting for real male restaurant kitchen staff as filming is planned in Provincetown from May through early July." - Erika Adams
"This perpetually busy Provincetown institution has been around since 1943—Anthony Bourdain even worked here as a dishwasher in 1972. And as the name suggests, this is where you should eat some lobster for lunch or dinner. Order the pan-roasted variety, which consists of a lobster cut in half, seared, and flambéed with brandy over a butter sauce made of leeks, chill sauce, and fine herbs. If you’re looking to eat as much seafood as possible, get the shellfish algarve bouillabaisse, made with a garlic and olive oil base with steamed shellfish, shrimp, calamari, and fish served over pasta." - jennifer mattson
"This perpetually busy Provincetown institution has been around since 1943—Anthony Bourdain even worked here as a dishwasher in 1972. And as the name suggests, this is where you should eat some lobster for lunch or dinner. Order the pan-roasted variety, which consists of a lobster cut in half, seared, and flambéed with brandy over a butter sauce made of leeks, chill sauce, and fine herbs. If you’re looking to eat as much seafood as possible, get the shellfish algarve bouillabaisse, made with a garlic and olive oil base with steamed shellfish, shrimp, calamari, and fish served over pasta." - Jennifer Mattson
