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December | Stuffed Lobster Encore
“Stuff the lobster instead of the bird” remains the rallying cry at encore celebrations in Newport, Redondo, Tustin and Phoenix.
California and Arizona (December 2014)
Bluewater Grill has scheduled a special December encore of its Holiday Baked Stuffed Maine Lobster tasting and wine-paring event for the hundreds of seafood lovers who weren’t able to participate in the sold-out celebrations in November.
The special Holiday Baked Stuffed Maine Lobster Encore tasting is set for Tuesday, Dec. 9, at 6:30pm at Bluewater Grills in Newport Beach, Redondo Beach, Tustin and Coronado, Calif., and in Phoenix, AZ. Once again, Bluewater chefs will stuff a sustainably harvested whole Maine lobster with a special shrimp and buttery panko-crumb stuffing and serve it with choice of New England or Manhattan Clam Chowder, two sides, unlimited fresh sourdough bread and a Bluewater Grill bib for $34.95.
Paired with the New England-inspired holiday feast with Oyster Bay Sauvignon Blanc from Marlborough, New Zealand.
“Our annual November Stuffed Lobster tasting was so popular, we felt we owed it to our regulars to repeat it in December,” explained Bluewater Grill co-founder Jimmy Ulcickas.
The repeat tasting is not available at Bluewater Avalon on Santa Catalina Island. Instead, Catalina locals and visitors can enjoy sustainably harvested California Spiny Lobster caught right off the Island.
The Bluewater Grill monthly tasting events, hosted every second Tuesday, feature seasonal seafood specialty items paired with hand-selected wines or specialty draught beers. The events have become a popular monthly diversion for local seafood aficionados and Bluewater Grill’s large fan base.
Holiday revelers unable to attend the Dec. 9 reprise can still order the Holiday Baked Stuffed Main Lobster off the menu throughout Jan. 1, 2015, and pair it with wines on the bar menu.
According to Ulcickas, the promotion is consistent with Bluewater Grill’s mission to practice 100% sustainable purchasing. “The Maine lobster industry is the model of a well-managed fishery – ensuring that both the lobster resource and the environment are protected for generations to come. Maine harvesters have been environmentally conscious and ‘eco-friendly’ since long before it became fashionable. They harvest their lobsters the same careful way they have for over 125 years – by hand, one trap at a time – thus protecting the quality of their product and the marine environment.”
Learn more about sustainable lobster fishing practices at www.lobsterfrommaine.com/sustainability.
Newport Beach 949 675 3474
Tustin @ The District 714 258 3474
Redondo Beach 310 318 3474
Phoenix 602 277 3474
Coronado 619 435 0155