Off to the Lobster Shack

I’d had one too many days of Thanksgiving ham, potatoes, and creamed corn (no bird this year) and wanted something totally different.

How about seafood?

I’ve been wanting to try the Old Port Lobster Shack in Redwood City, anyway. And a couple of friends originally from New England had mentioned it wasn’t bad for this part of the country. So we loaded up the kid and headed over.

It’s an ‘order at the counter’ kinda joint, so it’s a good takeout option if that’s what you’re looking for. We ordered ourselves a side salad, a bowl of New England clam chowder, steamed littleneck clams, and the sauteed shrimp plate.

My chowder was good. Very creamy. Almost a little TOO much cream. It seemed to almost override the seafood flavor. Just a tad less would’ve done the chowder a lot of good.

Then I had my steamed clams. The flavor of the white wine, garlic, fennel seed, parsley and other seasonings were strong. The clams, themselves, were impressive. Meaty, big, juicy and delish. But again, they were a little heavy handed with the seasonings and salt. I would’ve loved a little more allowance to let the clams’ natural flavors come through.

My husband says his shrimp dish was clean and flavored well. The shrimp were fresh and plump. But the blueberry cole slaw was just plain weird. It was obvious they were trying too hard and it didn’t work. His salad, however, was pretty standard and the elements were all very fresh and melded together well.

I was impressed with the service and the quality and freshness of food. Big plus for being a family friendly joint that doesn’t compromise on food quality.

However, they really need to tone down the extras and let the seafood’s natural flavors shine through. A place like this needs to stick to the basics and do them well. Good quality seafood is already so flavorful that they do a big disservice to themselves by adding things it doesn’t need.

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