Lobster Dinner at 121 Restaurant in North Salem


Donna Monaco Olsen and Bradley Olsen here to talk about a stupendous meal — a lobster dinner at 121 Restaurant in North Salem. They really delivered on their promise of a feast.

This is the menu presented on checkered tablecloths with a warm “Cape Cod-ish” surround.

We started out our evening on the patio with pretty blue snowballs and sunflowers peeking out of glass jars. The fantastic staff of bartenders created a twist on a Cape Codder, made with a jalapeno, cucumber simple syrup,

The pleasant servers passed hors d’oeuvres, six different lobster “bites” shown below, each with varying degrees of the star of the night. Of them my favorite was the lobster taco with fresh avocado and yogurt in a cute cut-out soft taco shell. The kitchen must have been de-shelling for days with the amount of lobster served just in the cocktail hour alone. (From left: Servuga caviar and lobster on corn blini; Mac n’ cheese, Lobster and Coconut Milk Bisque; Lobster Pizza; Miniature Lobsta’ Roll; and my favorite Lobster Taco:

The Sangria red and white and seasonal beer were also lovely accompaniments to the lobster frenzy and this was before dinner began.

We were then escorted into the main dining room filled with family tables set with checkered cloths and our names on little chalkboards that looked great, along with flowers and candlelight to help set the mood.

We were welcomed with open arms and our servers were “over the top” helpful, informative, pleasant, asking us if we wanted more drinks (open bar) and yet unobtrusive. I commend them on a tough night, having to deliver so many plates for a fixed price (very reasonable too!) of $49 per person.

Each course was delivered and explained to us and we were excited to take each new bite. I could not say which course I enjoyed more than another. It was the combination and expectation that was truly the thrill. You can see that each course was plentiful.

Chilled Melon and Lobster Salad with Bacon, Goat Cheese and Passion Vinaigrette:

Lobster Busara:

The history of  lobster Thermidor is the following explained by our well informed waiter. It was named after a French play, written by Victorian Sardou in the 19th century.

The short ribs served with poached lobster tail and claw were both “like butta”. This was our friend and dining compain Kathy’s favorite. (She’d been waiting for it all night; it was a fitting end to the lobster extravaganza.)

The dessert was a perfect accompaniment to all the previous courses representing SUMMER! Of the three blueberry desserts served Bradley loved the white chocolate blueberry “fool” (he would) and I the ice pop so cool and refreshing after the saltiness of the seafood.

How decadent to have lobster prepared 10 different ways. My hope is that the waters bless us again with a plentiful harvest so that 121 Restaurant will indulge us yet again next summer.

The 411 on 121 Restaurant.


About Author

As a contributing blogger and the author of "Chef’s Tip", Donna Monaco Olsen recaps great cooking demonstrations from local restaurants. As the the coordinator for Westchester Community College’s Continuing Education program, named “A Taste of Westchester,” she writes the program, which offers more than 35 cooking classes each semester, and recruits chefs to do cooking demonstrations in their restaurants. She holds a full time position in the education field, and in her off time develops and contributes recipes for cookbooks. She is an avid baker and a former cake decorator who created many custom designed specialty cakes. Along with her husband, she reviews restaurants on Small Bites during Hudson Valley Restaurant Week.

1 Comment

  1. Okay, so next year you have got to give me a heads up on this little event. Everything looked deliciously decadent. I am sooooo jealous.

Leave A Reply