Boston Lobster – Kissimmee

FOOD

Whole Maine lobster and snow crab legs lead the Feast, both included without a separate seafood surcharge. Lobsters are served one per buffet trip, with further trips welcome. Melted butter makes familiar company for the shellfish, and the abundance is the point of the invitation. Lobster lovers can give their favorite the attention it deserves; crab legs provide another substantial reason to put the shell crackers to work. This is a meal that comes prepared for enthusiasm.

The raw bar offers oysters and clams on the half shell, while oysters Rockefeller provide a cooked alternative. Old Bay-seasoned peel-and-eat shrimp bring another recognizable coastal preparation into the spread. Garlic shrimp scampi takes shrimp in a different direction, adding a garlic-led hot dish to the chilled and fried choices. The seafood range has room for several treatments, so a fondness for shrimp needn’t mean having exactly the same shrimp dish throughout dinner.

New England clam chowder and lobster bisque keep the restaurant’s roots close at hand. Seafood chowder and gumbo broaden the soup selection, making a bowl a worthwhile part of the feast rather than a distraction from it. The menu also makes room for changing fish-of-the-day and seasonal items. That variety suits a restaurant with this much seafood on offer, though individual selections can rotate. There’s plenty to interest a diner beyond the best-known attractions.

Fried haddock and baked cod offer two familiar ways to enjoy fish, with sautéed sea scallops adding another hot seafood preparation. Fried shrimp and calamari belong to the selection too. Mussels and Cajun dishes, including crawfish and jambalaya, extend the range beyond New England. The spread moves comfortably among coastal traditions: a piece of haddock, a spoonful of jambalaya, and something from the shellfish selection can all belong to the same thoroughly unhurried dinner.

House-smoked salmon and gravlax give the cold seafood its own distinction. Sushi includes rolls such as smoked salmon and spicy tuna, while lobster and shrimp salads make another use of the restaurant’s defining ingredients. Marinated octopus is among the more adventurous choices. Those dishes deserve attention alongside the hot seafood. A little salmon or seafood salad can be particularly appealing between the richer cooked selections, with octopus available for a diner feeling curious.

Prime rib gives the carving station a substantial meat offering, with London broil and barbecue ribs elsewhere in the wider spread. Lobster macaroni and cheese and seafood au gratin bring richer cooked dishes into the feast. Green beans, yellow rice and vegetables supply accompaniments. French fries and hush puppies are included cooked-to-order choices requested from the server. Hush puppies beside seafood are always an agreeable proposition; having them cooked to order is a lovely little detail.

Desserts come in small portions, including key lime pie, carrot cake, flan and brownies, with ice cream available too. That scale is considerate after a meal with so many possibilities, although it hardly makes choosing effortless. Key lime offers a familiar Florida finish; flan takes dessert toward custard, and brownies make the chocolate case. Dinner may have begun with a bib and shell crackers, but it can end with something rather dainty. Quite a transformation.