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SEATTLE — Alki Beach — 206-937-1600
DES MOINES — Redondo Beach — 253-946-0636
PORTLAND — Columbia River — 503-288-4444

Please know that our fabulous waterfront views are visible from virtually every seat in our restaurants, not just window seats. While we wish we could give everyone a window seat, they are first-come first-served! Holidays reservations must be made by telephone — we do not accept online reservations for Valentine's Day, Easter, Mother's & Father's Day, Thanksgiving or New Year's. Please call for parties of 11 or more.

Lobster Recipes

Finding the perfect entrée for a special holiday gathering can be a chore and when planning a menu for guests most of us want to serve something unique. Lobster fits the bill nicely since almost everyone likes it and not everyone will attempt to prepare it at home. While they may be broiled or grilled, they are also delicious when just boiled or steamed. And, contrary to popular belief, lobsters are easy to cook — just try one of our lobster recipes.

Butter Poached Lobster Fennel Salad

  • Category: Lobster
  • Difficulty: 
  • Cost: 
  • Ready in: 1h

A fancy salad to impress your guest, by our Corporate Chef Jeremy McLachlan.

by Corp. Chef Jeremy McLachlan

Ingredients
4 lobster tails, 1 qt. clarified butter, 2 fennel bulb, 2 tablespoon(s) kosher salt, 1 tablespoon(s) black pepper, 4 fennel bulb, 1 ounce(s) apple cider vinegar, 3 ounce(s) canola oil, 1 tablespoon(s) chopped parsley, 1 pinch(es) salt and black pepper,

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Lobster Stuffed Petrale Sole

  • Category: Lobster
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 15m

A favorite West Coast fish, Petrale sole from Sitka Sound, prepared as a rich delicious seafood classic. This member of the flounder family (same family as halibut), will delight you. A perfect balance of delicately textured sole with sweet succulent lobster is made complete with nicely crusted creamed spinach, wild rice and vine-ripened tomato hollandaise. By our Corporate Chef Jeremy McLachlan.

by Corp. Chef Jeremy McLachlan

Ingredients
2 large filets of Petrale Sole, cut in half lengthwise, 1 pinch(es) Salty's Seasoning Salt, 1 cup(s) lobster stuffing, 0.5 cup(s) tomato hollandaise, 1 6-8 oz lobster tail, 1 cup(s) cream cheese, 2 egg white (save the egg yolk for the sauce), 0.25 cup(s) shallot, minced, 0.5 tablespoon(s) fresh dill, 0.25 lemon, juiced, 1 pinch(es) Salty's Seasoning Salt, 2 egg yolks, 2 tablespoon(s) tomato paste, 2 tablespoon(s) red wine vinegar, 1 tablespoon(s) warm water, 0.5 pound(s) butter, melted, 1 pinch(es) salt,

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