Lobster Trap Restaurant
When it’s summertime, there’s no place on the planet quite like the Cape.
And when you’re hungry, there’s no better place on the map… quite like the Lobster Trap.
Situated on the Back River in Bourne, Massachusetts, The Lobster Trap has been a Cape Cod institution since 1969… starting out as a simple, but beloved clam shack. These days it’s anything but, with a big, modern dining space complete with a fun bar, a retail market offering the freshest seafood in the area.and outdoor patio with a view that can’t be beat.
“It’s funny, the Cape does not have enough waterfront dining. We’re on the mouth of the Back River which overlooks Buzzards Bay so we do have a pretty cool view. You know we’re not wide open ocean front but it’s kind of that you know little back river marshy area. So I think we got a got a pretty good spot.”
Owners Dave and Dan Delancey are the brothers behind the transformation. You’ll usually find Dave working the room making sure everyone is comfortable, while Dan heads up the active open kitchen, cooking dishes that go way beyond your average clam shack fare.
“We’re kind of creative American with a little Asian flair to it. We have a great relationship with some of the boats out of New Bedford. We buy stuff out of Chatham Harbor, so we’re buying everything’s locally as fresh as we can. We tend to kind of have first dibs on what comes in fresh right off the bat every day. I get fish three, four times a day. I think that’s what really separates us and makes us kind of unique.”
The appetizer section of the menu offers a little something for everyone. There are tremendous seafood towers loaded up with jumbo shrimp, lobster tails, local oysters, littleneck clams, tuna tartar and wonton chips for dipping.
Plus, one of the best stuffed quahogs on the Cape- filled with a flavor packed chorizo cornbread stuffing.
“It’s almost like a mix of digging for clams and Thanksgiving dinner all at once with little bit of spice with the chorise.”
There are Asian inspired appetizers like Thai Beef Sticks presented over sticky rice with a seaweed and cucumber salad.
“It’s similar to a beef teriyaki, it’s got a little bit soy, ginger, garlic, some scallions. We marinate em for a day and then just cook them on the grill. So it’s got that summery char grilled flavor to it. And sure to put a smile on your face”
Or, you can opt for the crab rangoon stuffed with fresh Maine crab meat and cream cheese and served with a ginger plum dipping sauce.
“We make all the rangoons in house. You can taste the crab and it. You can taste the ginger in it. The plum sauce is really good. It’s different than just the regular duck sauce you would get a Chinese restaurant. I just want to elevate things to another level.”
The sandwiches at The Lobster Trap are also next level.
Take for example, the Surf and Turf Burger. This hand held monster features the best of land and sea with an eight ounce burger piled up with fresh lobster meat, lettuce, tomato, cheddar and pico de gallo all on a grilled Portuguese Muffin.
“You get that sweet roll for the Portuguese roll. You’re get the buttery lobster meat. You get the Angus burger, you know, eight ounce the Pico de gallo, lettuce tomato. It’s a big party in your mouth.
Traditionalists will want to go for a Cape classic and order the Cod Sandwich, made with the freshest fish around on a buttery grilled bun with tartar. Or get crazy, and order this mash-up of a deli favorite with a Cape Cod staple.
“So we do a lobster Reuben. It’s grilled on marble rye, Thousand Island, Swiss cheese, sauerkraut and lobster meat.”
“A reuben sandwich is one of my all time favorite sandwiches. You get the sweetness of the lobster meat, a little bit of bitterness of the sauerkraut. And now they really weren’t works well together.”
Of course, a restaurant on the Cape is only as good as its fried seafood platter and at The Lobster Trap, it’s tops.
“You know, a good fried seafood platter. There’s some things that you just can’t mess with. And there’s nothing better than like fresh day boat dry sea scallops, fresh dug frying clams, little bit of shrimp, some fresh cod and it’s really simple. Cook everything golden brown and and enjoy.”
Entrees include perfectly seared sea scallops coated in a macadamia cranberry crust and presented over root vegetable risotto with wilted spinach.
There are hearty bowls of Bolognese.
And tender steak tips soaked in a hoisin glazed, grilled to perfection and served over pineapple fried rice.
But for that true Cape experience you’ve gotta get yourself something called The Bucket.
“The bucket is like a traditional clambake in a bucket. It’s a pound and a quarter steamed lobster, steamed clams, corn on the cob, some grilled linguisa. We throw it on a bucket serve it in a bucket. You come to the cape, you know, remind you of your childhood, getting together with some friends. Being on the beach with your family. There’s just some nostalgia about about eating a good old fashioned clambake.”
And since The Lobster Trap is open all year round, you don’t have to wait until summer to feel all of those Cape Cod feels.
“When people come here we give them the true Cape Cod dining experience. They’re going to get all the local seafood that’s available on the Cape, we’re going to give you good service, cook you a good meal and we’re sure to put a smile on your face.”