Lobster Tail Hibachi

The lobster experience on a hibachi griddle

Tail split lengthwise, meat scored, placed shell-side-up on the griddle in a pool of garlic butter. 4-5 min total cook. The chef flips the tail at the midpoint, pulls the meat partially out of the shell for presentation, and finishes with lemon.

Why pair it with filet (surf + turf)

Lobster + filet is the "I'm spending real money on this dinner" combo. +$25/head total. For a 20-person anniversary this is $500 of upgrades on a $1,000 base — the dinner moves from "nice party" to "best dinner we've had this year" range.

Lead time for lobster

Lobster is sourced per-event (not kept in standard chef inventory). Book 7 days ahead to guarantee supply. Same-week bookings may be filled with substitute premium protein if lobster isn't available.

Pricing math

For 20 adults: three-protein package = $60 × 20 = $1,200. Add lobster upgrade to each guest: +$15 × 20 = $300. Total: $1,500 all inclusive. Compare to a steakhouse surf-and-turf dinner for 20: $3,500-$4,500.

Other proteins

• Filet Mignon (+$10/head)
• Scallops
• Salmon
• Tofu

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