Now in Malaysia! In SS2, Petaling Jaya. The Lobsterman brings you LIVE Alantic Lobster. Perfectly & Deliciously prepared in various styles. To tease your palate at price that seems unbelievable! Come dine and wine in a cozy haven.
Lobsterman – The only lobster and steamboat restaurant in the country. The founder of Lobsterman, Bruce Ma (a Hong Kong native), has not only mastered the art of preparing this crustacean but he’s also out to make it an affordable feast. He bring with him over 10 years of experience as chef along with his ties as being the main seafood supplier in Hong Kong.
There are Maine lobsters or Homarus Americanus, the Archetpal lobster, the Real McCoy, the one with outsized claws you all want to eat. Lobsterman does Lobster everything – Salad, Soup, Pasta, Rice and Starter – it also offers Baked Escargot as well as New Zealand Baked Mussel and Canadian Fresh Osyters in variety of style. Tenderloin, Lamb Shank, New Zealand Lamb Chop, Chicken Escalope or Mixed Grill are also available.
Price are eminently reasonable – a one and a quarter pounds lobster goes for RM $93. Yet better value are the set lunches going from RM $32. Beside a wide-ranging a la carte menu, Lobsterman offers set meals. It could be a lobster special for two proceed at RM $128. The Lobster Family for four, at RM $218. And more and more options. Please take a time to visit our restaurant or website today!!
Other Fine dining restaurants in Malaysia
Tanzini Restaurant Fine Dining
~~~~~FIRST DISHES~~~~~
Fresh Lobster Toast (3 Pieces) RM 18.00
Our Unique Treat ¨C smothered with richness and satisfaction right to last bite!
Sauteed Scallop & Pacific Clam (per serve) RM 18.00
Genuine ocean favorites served on a green bed of spinach for a great start
Fresh Lobster with Fresh Fruit & Creamy Yogurt RM 28.00
Sweet tasty lobster meat with fresh fruit in a refreshing yogurt and cream sauce
Baked Escargot (French Style) (half dozen) RM 18.00
Crowned over hand-picked mushroom caps with tangy herb butter and garlic – Highly rated!
LIVE Atlantic Oysters (half dozen) RM 36.00
Freshly shucked, make yours Au Naturel, Claypot, Mornay, Kilpatrick, Rockefeller or Shooters!
New Zealand Baked Mussels (half dozen) RM 18.00
Your choice of Mornay (Baked with a cheese and creamy white wine sauce) or Kilpatrick (Baked with beef bacon bits and onion) or Rockefeller (Baked with chopped spinach and bread crumbs)
*All prices are subject to a 10% Service Charge & 5% Govt. Tax
RedLobster’s Seafood with Standards: Traceable, Sustainable and Responsible
When you sit down at a Red Lobster restaurant, the seafood on your plate comes with more than just great flavour. It comes with a promise — that every item served has been sourced with the highest standards of traceability, sustainability and responsibility. These are not just words on a menu. They represent a deep, decades-long commitment to protecting the oceans and the communities that depend on them.
As one of the world’s largest seafood purchasers, Red Lobster recognises that its buying power carries significant responsibility. The choices made at a sourcing level have a direct impact on marine ecosystems, fishing communities and the long-term availability of seafood for future generations. That awareness drives everything about how Red Lobster approaches its supply chain.
A Lifelong Commitment Since 1968
Red Lobster’s dedication to seafood sustainability is not a recent trend — it goes back to the very beginning. Since opening its doors in 1968, the company has built its identity around doing things the right way. In 1997, Red Lobster became a founding member of the Global Aquaculture Alliance (GAA), now known as the Global Seafood Alliance (GSA), helping to establish industry guidelines for best practices and aquaculture certifications.
Over decades, Red Lobster has also invested in building personal relationships with its suppliers — partners who share the same values and commitment to responsible fishing. That trust is the foundation of the entire sourcing model.
What Seafood with Standards Means
The Seafood with Standards programme is built on three core principles that guide every sourcing decision Red Lobster makes:
- Traceable — all seafood served is fully traceable to a known and trusted source, giving diners complete confidence in the origin of what they are eating
- Sustainable — Red Lobster sources exclusively from suppliers who follow recognised industry best practices for sustainable fishing and aquaculture
- Responsible — the company actively supports and follows regulatory efforts that manage fish populations, and requires all suppliers to comply with applicable laws
Sourcing the Lobster
Lobster fishing is more than a commercial activity — it is a way of life in countless coastal communities, a tradition handed down from generation to generation. Red Lobster is proud to support the men and women in these communities who fish responsibly, ensuring there is lobster to catch and enjoy for generations to come.
Red Lobster sources three primary types of lobster, each with its own distinct character and origin:
- North American Lobster — also known as Maine or Maritime Lobster, sourced from New England and Canada. It is the most sought-after variety for its large claws, sweet flavour and tender texture
- Rock Lobster — a warm-water species sourced from various global regions, prized for its firm, flavourful tail meat
- Langostino Lobster — a smaller crustacean with a delicate, sweet flavour, used across a range of Red Lobster menu items
Conservation Practices in Lobster Fishing
Red Lobster’s commitment to sustainability extends to very specific conservation practices built into how its lobster is caught and managed. Two of the most significant are the size restriction policy and the V-Notch system.
Lobstermen who supply Red Lobster follow strict minimum size limits to ensure every lobster has completed at least one full reproduction cycle before it can be harvested. If a lobster is too small, it goes straight back into the water. Red Lobster also enforces a maximum size restriction of 4 lbs — because larger lobsters have a greater capacity for breeding and play a disproportionately important role in maintaining healthy population levels.
The V-Notch system is another powerful conservation tool with roots going back to 1872. When a female lobster carrying eggs is caught, a small V-shaped notch is cut into her fin tail. This signals to all other fishermen that she is a breeding female and must be released if ever found in a trap again — protecting the reproductive capacity of the entire lobster population.
RedLobster’s approach to seafood sourcing reflects a genuine and long-standing belief that great seafood and responsible stewardship go hand in hand. From the fishermen on the water to the standards upheld in every restaurant, Seafood with Standards is a commitment that runs through everything the company does — ensuring the oceans remain abundant, the communities remain thriving and the seafood on your plate remains something to feel truly good about.