Mastro's Ocean Club, located in North Scottsdale at the high-end shopping district Kierland Commons, has an impressive list of appetizers to start off your evening right: caviar, escargot, Alaskan King Crab legs, shrimp cocktails, steamed mussels, oysters on the half shell, soups, salads and more. But it's the lobster you came for, right? And Mastro's will not disappoint. Choose from twin 7-ounce lobster tails -- there's even a vanilla-battered version that's to die for -- or a broiled Maine live lobster (2-5 lbs.). And believe it or not, deciding on your entree will be the easy part, because when it comes to sides, you've got your work cut out for you. The nearly two dozen options include a twice-baked potato, sauteed sugar snap peas, sea salt and vinegar fries, Alaskan King Crab black truffle gnocchi, and others. Or, if you want to stick with a theme, we urge you to try the "lobster mashed potatoes," because ... Well, what's the fine dining phrase for "this dish will rock your world"?

Helmed by Jagger Griffin, executive chef at Ocean Prime Phoenix, Ocean Prime is located in the upscale mixed-use CityNorth community. Once the environment has completely dazzled your senses with its energetic nighttime ambience, pretty crowd, and luxe interiors, you'll get down to the business of ordering your twin 9-ounce lobster tails. Opt to have it served with the black truffle butter and you won't regret it. For your sides, we recommend the twice-baked scallion, cheddar cheese and bacon potatoes and jumbo asparagus with hollandaise, but additional options include sauteed wild mushrooms, wild rice pilaf, creamed spinach, glazed carrots and black truffle macaroni and cheese. And on the off chance you don't feel like lobster on your second visit, the "Chef's Composition" Chilean sea bass with glazed carrots and a champagne truffle sauce is a definite standout, as is the blackened swordfish with wilted spinach and a jalapeno corn tartar.

If it's lobster you crave ... The Capital Grille has more than a few excellent options. There's the lobster and crab cakes appetizer, with lumps of succulent lobster and crab with dry mustard and a dash of red pepper served alongside a sweet corn relish. Or there's the lobster bisque, with a Dry Sack Sherry drizzled over the top to add to the mix of flavors. Or for entrees, there's the seared tenderloin served with fresh lobster that's been slowly cooked in butter ... or the delicately butterflied shrimp stuffed with fresh lobster and crab, then lightly breaded and roasted with just a little wine ... or the piece de resistance, a broiled fresh lobster, fresh from the Atlantic and extraordinarily sweet, broiled to perfection in order to caramelize the natural sugars -- chose from a 2, 3 or 4-pound lobster. On the side, the Parmesan truffle fries are delightful, as well as our other favorite, the au gratin potatoes -- slices of potato layered with cream and multiple cheeses, then topped with fried onions and more potato.

Wildfish Seafood Grille at the Scottsdale Waterfront makes its lobster bisque with cream and cognac, adding an interesting depth to the familiar dish. But when you're wanting some serious lobster, you'll order the pair of half-pound broiled West Australian lobster tails with drawn butter and lemon at market price. Side options include a twice-baked potato with bacon and chives, crisp Parmesan and truffle French fries, crab fried rice with scallions and mushrooms, truffled macaroni and cheese, sauteed spinach with garlic and shallots, sugar snap peas with Portabella mushrooms, thin green beans with fresh water chestnuts, and steamed asparagus with hollandaise. Or, if you're feeling like something a little different, but still craving lobster, the pair of lobster tacos on fresh tortillas with grilled sweet corn, avocado-tomato pico and lime are the best we've tried in town.

The unassuming structure with the blue roof just off of Hayden Road houses an underground restaurant that's been honored with the “Best Seafood” distinction by Ranking Arizona, Phoenix New Times, Phoenix Magazine, Scottsdale Magazine, Citysearch and AOL City Search. Lucky for you, lobster is one of their specialties. Here, you can score a live 3-pound jumbo Maine lobster that's been freshly shipped from Boston. Or, try the traditional baked stuffed lobster, which includes your whole live Maine lobster stuffed with the Salt Cellar's own special mixture of scallops and crabmeat. And if you want your steak, too, there's always the option for a filet mignon combo so that you can get in some red meat while you're there. Most importantly, the staff at the Salt Cellar encourages guests to ask what's available on the day they'll be dining. By continually flying in the freshest seafood possible, the restaurant has created an ever-revolving menu of options to complement certain staples. So let your waiter guide you to the lobster dinner that's just right for you.