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Bluewater renews its holiday tradition of stuffing the lobster instead of the bird


Last updated 11/2/2018 at 12:44am

TEMECULA – By popular demand, Bluewater Grill and Bluewater Boathouse Seafood Grill restaurants are reprising their famous New England-inspired holiday offering and advice to seafood lovers in California looking for something unique this time of year: “Stuff the Lobster Instead of the Bird.”

Getting an early start on the season, Bluewater Temecula, and many other locations, will serve a signature, sustainably harvested version of holiday baked stuffed Maine lobster in November and December.

Stuffed Maine lobster is a classic family feast that originated in Boston-area seafood restaurants and has since become a popular New England holiday tradition.

The festivities kick-off with a Nov. 13 tasting event at all participating restaurants featuring a whole Maine lobster stuffed with a special shrimp and buttery panko-crumb stuffing and served with choice of New England or Manhattan clam chowder, two sides, unlimited fresh sourdough bread and a Bluewater bib for just $40. Paired with the feast will be two hand-picked sauvignon blancs, Oyster Bay from New Zealand, and a St. Supery from Napa Valley.

The monthly tasting events, hosted every second Tuesday at all Bluewater Grill, Bluewater Boathouse and Bluewater Avalon locations, feature seasonal seafood specialties paired with hand-selected wines or specialty draught beers. The events have become a monthly diversion for neighborhood seafood aficionados and each restaurant’s local fan base.

Holiday revelers unable to attend the special Nov.13 celebrations can order the holiday baked stuffed Maine lobster off the menu throughout November and December at all locations except Avalon and pair it with wines on the bar menu.

As with all fresh seafood and shellfish, Maine lobsters are subject to availability.

“In keeping with our mission to practice 100 percent responsible harvesting and purchasing, a menu offering involving sustainable Maine lobster is a natural,” Bluewater Grill co-founder Jimmy Ulcickas said. “The Maine lobster industry is the model of a well-managed fishery – ensuring that both lobster populations and the environment are protected for generations to come. Maine harvesters were environmentally conscious and ‘eco-friendly’ long before it was fashionable. They harvest their lobsters the same careful way they have for over 125 years – by hand, one trap at a time – thus protecting lobster quality and the marine environment.”

For menus, locations, operating hours and other information about the seven unique Bluewater restaurants in Southern California and Arizona, visit, follow each restaurant on Facebook or the Bluewater family on Instagram.

Submitted by Bluewater Grill.


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