Jordan's Lobster Dock Case Study

Sure there are steakhouses and fancy restaurants of all stripes, but where the local Gulfport dining scene really impresses is in the quality of its fresh seafood options. From humble beachside po’ boy shacks all the way up to the areas four-star raw bars, the seafood here, at any price, is bound to amaze and satisfy.

In the essay “Consider the Lobster”, David Foster Wallace communicates his experience in the Main Lobster Festival as a writer for a food magazine called “Gourmet”. In this essay, he explores the impact the festival had on him as he tries to question the morals of eating lobsters. Wallace initially makes it seem as the festival is a place of fun and celebration as he describes the entertainment: concerts, carnival rides, lobster-themed food, lobster-themed clothes, and lobster-themed toys (50). In spite of that, he changes his attitude as he observes that the festival is actually promoting cruelty to animals and holds a long discussion whether or not lobsters can actually feel pain. Through the use of his language and description, Wallace convinces the audience as he claims to persuade the reader to stop eating lobsters, but he doesn’t explicitly say so at any point in the essay.

Do you know that Maine is famous for lobsters because it harvests the majority of lobsters in the United States? The population reached to 1.336 million people living in the state of Maine. And the total area of Maine is 35,385 square miles, also known as the biggest state with the most land from the original 13 colonies.

Billy's Tarpon Turtle serves Carribean-American fare with a focus on seafood recipes. Guests can stop in for lunch and dinner and enjoy the indoor, mission-style seating, or take their meals out on the waterside deck that overlooks Tarpon lake. The restaurant includes a dock with 16 slips for those who want to come via the lake. There's also an indoor/outdoor bar.

The restaurant offers a Southern-inspired menu packed with a wide range of fresh fish and oysters, traditional New Orleans food, vegetarian, chicken and red meat offerings. The menu changes creatively and seasonally. The freshness of the products derives from the restaurant`s strategy of sourcing the fish and shellfish directly from Steve Connolly Seafood in Boston, which offers high-quality products purchased directly from the fishermen. Also in order to support the community Maxie`s Supper Club and Oyster Bar uses local and organic vegetables and meats. The restaurant “greatly believes in the power of community involvement and the enrichment and mutual benefits which are reaped by everyone when local and regional products are supported.” Every Sunday and Tuesday the guests can enjoy the local and regional live music performance while tasting delicious and quality food. The restaurant sometimes engages in fundraising as well in order to help the community. The very helpful and detailed website is updated monthly with coming events and new seasonal

Warren's Lobster House also has a full-service bakery and salad bar. Eat delicious appetizers such as the popcorn lobster, steamed mussels or coconut shrimp. Dinner options include the homemade clam chowder, haddock and lobster specialties. There are specialty drinks available as well as selections from the bakery like the pumpkin

From a mouth-watering fresh lobster tail to tasty fried alligator, everyone loves some type of seafood. Many people consider Pappadeux and Red Lobster to be the best seafood restaurant in the area. They are both known for serving wonderful, fresh seafood; the difference is in the menu, the service that you receive, the quality of the food served, and the overall atmosphere of the dining experience that sets them apart from one another.

Montreal’s Mango Bay is a unique and popular dining establishment, known for its fresh and authentic Caribbean dishes served in a welcoming and vibrant setting. The perfectly spicy chargrilled jerk chicken salad served with crisp greens and tomatoes makes a most welcoming meal starter. Some of Mango Bay’s specialty entrée dishes include the curry goat slow-cooked in Caribbean spices, the ackee fruit and salt fish plate, the fried whole red snapper in a Jamaican-spiced gravy sauce and the island chicken fajitas, all of which are seasoned to perfection. Handhelds, like the vegetable wrap and the jerk chicken burger, are a favorite among diners for their elevated flavors.

As one would expect based on the restaurant name, live lobster is a house specialty with options including live lobster with or without an entrée purchase, lobster sashimi and lobster with specialty sauce. Other seafood choices include Dungeness crab, jelly fish, oysters, clams, fish and shrimp. One popular

The Perdido Key Oyster Bar’s lunch menu features appetizers like seafood gumbo and seafood bisque, fried calamari, and smoked tuna dip. Gulf oyster specialties include oysters on the half shell and oysters Rockefeller. The dinner menu includes a seafood platter, shrimp & oysters, market fish like gulf grouper and salmon, and steak and pasta choices. Enjoy dinner with a beer,

There are many tasty offerings to check out at Crabapple Tavern. The queso dip with tortilla chips is creamy and great for sharing. Those who love potato chips have got to check out the bleu cheese chips with bacon. Vegetarians have lots of items to choose from as well, such as various salads and items like hummus or fried pickles.

Dolphin Bar & Shrimp House, in Jensen Beach, crafts fresh and tantalizing seafood dishes with a contemporary spin in its rustic and charming restaurant. If brunch is your thing, visit Dolphin Bar & Shrimp House on Sundays when they serve a full breakfast and lunch menu along with omelet and waffle stations and a Bloody Mary bar. Popular dinner entrées include the succulent Alaskan king crab legs served with drawn butter, the Oriental tuna with a crispy sesame crust served over lo mein noodles with wasabi and pickled ginger and the bacon skewered shrimp with Cajun spices and served alongside black beans and yellow rice, all of which are seasoned to perfection.

Food. The first bite when it hits my taste buds give me shivers. The aroma it has that screams eat me. Everything about it lightens my mood. Red Lobster, unfortunately has none of those effects on me. Red Lobster… never will I go again. High prices for low quality food, I don’t get what all the hype is about it. The cheese biscuits, they're fine but they taste nothing like heaven. Everything about Red Lobster is horrible. Never am I wasting my money on that non-seasoned, nauseating food ever again. Joe’s Crab Shack on the other hand is one of the best to ever serve seafood.

At the top of fish food chain is astakos (lobster), which can cost a small fortune served in taverns of the newly popular plate astako makaronada ( macaroni with lobster).

Moving on to the main course (or courses), I ordered the Bloody Mary Lobster Linguini, Brie Mignon and the popular Bottoms Up Burger. The lobster pasta reminded me of a take on a Gordon Ramsey creation and even though the menu warns you of its heat, I felt it wasn’t spicy at all. What shocked me was the presentation – a bowl full of noodles tossed in a marinara loaded with strands of carrot, celery and onions (hence the Bloody Mary, I presume) gets topped with a large, whole, shell on lobster tail. The pasta’s sauce was tasty, but I couldn’t keep my hands off that tail. There was a dollop of sweet chili butter that made me feel like the lobster was a separate dish-one that I didn’t want to share.