The 570 sq ft, 40 cover Fitzrovia restaurant is being opened by Abigail Tan and Valeria Cinaglia, who have taken inspiration from New England’s lobster shacks.
The menu will focus on lobster rolls made with deep-fried legs, claws and knuckles with a choice of Marie Rose sauce, garlic and parsley butter, sweet chilli sauce and simply dressed with olive oil and chives.
Split lobster tails steamed in white wine will also be available, along with a shrimp roll, split whole lobster, lobster bisque, lobster salad and lobster mac’n’cheese.
All lobster will be sourced from New England and Canada, and the restaurant will feature a shack-like interior with reclaimed wood-panelled wall, recycled buoys and ceiling-suspended lobster traps imported from Maine.
“Serving up the best quality lobster, sourced from both Canada and Maine, Lobster Kitchen will introduce London’s diners to the traditional New England lobster shack experience,” said Tan.
“The idea is to serve up a luxurious product, in a fun, accessible atmosphere.”
Lobster Kitchen will open at 111 Great Russell St, London on 28 October