When someone comes to the entrance of the Santa Monica Pier for the first time, it’s not just the iconic signage they’ll be seeing. Next to the famous sign lies The Lobster, which has crafted its own seafood legacy in Santa Monica going back 100 years.
The seafood spot is not only celebrating 100 years in the city in 2024, but is also recognizing the 25th anniversary of its expansion to the Route 66 and Pacific Ocean intersection. To celebrate, the restaurant hosted a special party on Wednesday for National Lobster Day, and will be showcasing a special menu throughout October’s National Seafood Month.
Originally opened as a "seafood shack" on the Pier in 1923, The Lobster truly became a local institution in the 1950s under the leadership of Mateo Castillo, who went from dishwasher to owner of the establishment. After thriving for decades, the restaurant shut its doors in 1985, but a group of locals came together a decade later to begin reviving the location.
In 1999, The Lobster opened its modern two-story restaurant, showcasing glass walls to take advantage of Pacific Ocean views. The views are enhanced by the quality service and menu, with the food offerings now under the helm of renowned Executive Chef Govind Armstrong.
Armstrong, who also serves as chef at Post & Beam in Crenshaw, has taken his seafood exploits national with appearances on shows like Top Chef and Iron Chef America. Prior to joining The Lobster, Armstrong always tried to feature seafood, being drawn to finding the best-sourced product within the hyper-perishable world of fish.
"The one thing for me that makes the difference is how much time [fish has] been out of the water, so we really try and find products direct from fisherpeople, from our fishmongers, even the lobsters that we [have], bringing them in direct just so that there’s no middleman and not a lot of people [are] handling the product," Armstrong said.
Now with The Lobster for seven years, what he calls a "very busy restaurant with a lot of moving parts" is enhanced by dishes that salivate locals and tourists alike. The menu’s namesake fresh lobster is flown in directly from Maine six days a week, including in the grilled lobster dish, a 3 lbs lobster based with butter, garlic and herbs before being butterflied and grilled open-face.
Armstrong’s additions to the menu include the Seared Rare Yellowfin with Dungeness Crab Fried Rice and Green Mango Salsa, an Asian-inspired dish wherein the rice adds "a little more complexity" without taking away from the fish.
"It’s really looking for what the guests want and what they’re ordering patterns [are], seeing what the real popular dishes [are]," Armstrong said of crafting his menu. "It’s an interesting crowd, we definitely have a lot of locals that dine with us, [but] as you can imagine, we have a fair amount of tourists as well. So [it’s] really wanting to keep some of the classic items that were on the menu … and then just sort of rotate in new dishes around that and [work] with seasonal product, anything we can get our hands on at the farmers market."
Under Armstrong’s leadership and his team’s tireless work, The Lobster continues to be lauded worldwide, including recognition on the 2019 Michelin Guide for California dining. The chef said earning the honor was "definitely not a one-man show," and showcases the true group effort of the staff.
"We have my sous chefs [that] have been here for 25 years, very hard-working, very focused individuals," Armstrong said. "Our cooks as well, we have a lot of cooks that have been with us for many, many years, and it’s just really a nod to them, their hard work and their [striving] for consistency."
Even a century into its Pier presence, the restaurant continues to innovate in 2024. The Lobster is working hard on its happy hour menu, including an upcoming all-day happy hour on Fridays, featuring discounts on items like smash burgers, oysters, craft beers and specialty cocktails. For the 25-year anniversary at its modern space, a $25 anniversary menu will be offered in October, with dishes like the "tried and true" lobster roll which will be served at both lunch and dinner.
Armstrong says it has been "incredible" to be part of The Lobster’s legacy, particularly in a difficult period for restaurant survival both during and after the COVID-19 pandemic.
"I consider myself and everybody here very fortunate to be in such a great restaurant that’s been supported by the community for so long," Armstrong said. "We have some struggles that all the other restaurants do, the high cost of wages, plus obviously the cost of goods, [it] really does make my job a little more challenging. But, I’m always up for that challenge and sticking with our promise of trying to put out the best food and keep the service consistent, just making people happy."
To view the full menu, visit thelobster.com.
thomas@smdp.com
