Burger & Lobster, the British-born restaurant brand that crafts prime burgers, serves wild, fresh Atlantic lobsters and shakes up a tempting cocktail list with two restaurants in New York City, takes its seafood passion and expertise to another level in its pursuit of curating the biggest, tastiest King Crab legs for its lucky New York City guests. From October 22 – November 22 in both its NYC restaurants, Burger & Lobster is hosting its first, inaugural CRABFEST designed to transform the crab-consuming experience from street fair sampling to a full-course, full-crab menu crowned with massive, fresh crab legs so big the brand’s lobsters had to scoot over to make room in its tanks to house these meaty crustaceans.
If tackling legs as long as your arms is a challenge you’re up for, Burger & Lobster welcomes crab lovers to indulge in its month-long CRABFEST menu for what will be a most memorable meal specially crafted for the sophisticated pallets of New York foodies and those touring the island to find the freshest, most delectable seafood possible. Just like its lobsters, Burger & Lobster sources its King, Stone and Dungeness crabs from the same family farm in Nova Scotia that carefully and meticulously fishes, houses and transports its ocean’s best to the grand scale tanks in both its Flatiron and Bryant Park restaurants. The brand stands behind its promise of delivering the best and freshest lobsters and crabs to the most discerning diners in the world.
The Burger & Lobster CRABFEST Menu has been curated by Executive Chef Danny Lee – Korean born, Brooklyn raised and French Culinary Institute graduate. Chef Lee is the brand’s culinary director in the U.S and hails from the famed Blue Water Grill and Blue Fin restaurants, two of the City’s most notable seafood restaurants of all time. Chef Lee takes his “no fuss” approach to this original and ultimate quality-inspired, simplicity-required and flavor-desired crab menu.
- Crab and Corn Chowder
- Crab Cake Roll
- The King Crab Roll
- King Crab Legs (available in half-pound increments)
- Stone Crab Claws
- Seafood Tower for 2 or 4
- Live Dungeness Crab
- Live King Crab
Why are King Crab legs so rare, so expensive, so often not seen on menus and so desired?
Here’s why.
King crab is dangerous to catch.
King crab fishing is life threatening. More than 300 fatalities happen per 100,000 King crabs caught. Roughly 80 percent of these deaths are caused by drowning or hypothermia and fishers are susceptible to crippling injuries caused heavy machinery and gear.
Harvesting season starts in the fall and lasts for only one month, max two; and, supply is limited due to strict quota.
King crab can’t be bred like fish, because it takes a crab 7-9 years to get big enough to eat.
Burger & Lobster has done the heavy lifting and heavy hustling to bring its CRABFEST to New York so seafood cravers can have a crab-obsessed experience like never before. This incredible amazing menu will only be available during October, so crab lovers are strongly encouraged to make a reservation.
