La Folie
2316 Polk Street
(415)-776-5577
La Folie is as classic French as it gets with crisp white linens, fine silverware and a jewel box-like setting with beautiful red velvet banquettes. The classic French preparations of lobster always includes butter poaching. Slowly cooking it in refined butter make the lobster melting tender and so succulent that it’s worth every calorie. Depending on the season, chef Roland Passot either pairs the butter poached lobster tail with fresh pea puree or perhaps truffles in the fall. Brother George heads the wine direction and ensures for a perfect pairing from one of the hundreds of bottles they have on hand.
Gary Danko
800 N. Point St.
(415)749-2060
A stalwart best of the best, Gary Danko offers diners the option to create a their own lobster fantasy dining experience with 3 courses being $69 and 4 course costing $87. While things will change a little to reflect whatever produce is at the height of harvest, start with a lobster salad with lime-cilantro remoulade, Risotto with chunks of lobster, follow with the coconut thai lobster curry and finish with the roasted Maine lobster with potato puree. Each bite is executed with perfection and the service is always impeccable and approachable. Want to know who the lobster purveyor is? Any questions can be fielded by the experienced servers.
Farallon
450 Post Street
(415)956-6969
