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Lisa Cohen

It’s the height of lobster season, and eateries across the nation are offering new ways to feast on our favorite crustacean. Battered and fried lobster corn dogs are the norm at San Diego’s Analog Bar (www.analogbar.com) and THE Turf Room (www.theturfroomrestaurant.com) in North Aurora, Ill., about an hour west of Chicago. At the Los Angeles–area Café del Rey (www.cafedelreymarina.com), fresh mango lobster ceviche comes served in a half coconut shell. And at New York’s legendary Oceana (www.oceanarestaurant.com), try the lobster tucked inside lobster cobb salad or in sandwich form, at the seafood restaurant’s seasonal outdoor stand. So skip the lobster tail and get creative.

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Danny Hook /Alamy

Dining In

Lobster Tater Tots (from Oceana executive chef Ben Pollinger)

For filling: Melt butter, add garlic and cook until colorless and aromatic. Add flour, stir four minutes. Add dry spices and milk. Whisk until boiling and mixture is thickened. Simmer 20 minutes, stirring frequently. Cool.

Grate peeled potato and add to pot of boiling water for 30 seconds. Drain into strainer and cool under running water.

For coating: Beat eggs, then whisk in flour. Place in a bowl, with instant mashed potatoes in another.

Mix together milk mixture, potato, lobster and chives.

Place mixture in pastry bag and use 1/2-inch tip to create rows on a ­parchment-lined cookie sheet.Freeze, then cut rows into 3/4-inch pieces. Dip into egg wash and toss in mashed potato flakes to coat.

Fry in two inchesof canola oil at350°F until golden brown. Drain.
2 tablespoons butter
½clove garlic,
6 tablespoons
all-purpose flour
? teaspoon cayenne
? teaspoon
dried ginger
? teaspoon smoked
2 cups milk
1 large Yukon Gold
potato, peeled
2 one-pound
cooked, shelled
and meat diced
½ cup minced chives

3 eggs, beaten
3 tablespoons
all-purpose flour
½ pound instant
mashed potato flakes