Executive Chef Sam DeMarco dedicates an entire section of his menu to the Lobster Collection. You can try the First surf and turf, a baked lobster tail “Rockefeller” served with mini potato pierogies, American caviar, pan-seared filet mignon and King crab “Jenga.” The dish even comes with the disclaimer that “R.I.P. rooms available at the Palazzo, tell the concierge or front desk you had the surf and turf at First!” You can also find lobster seafood fra diablo, lobster pot pie,
whole crispy salt and pepper lobster, country fried lobster tail, spaghetti and “lobster” meatballs (a tribute to the late Bubbles at Rao’s), lobster chili, baked Maine lobster tail and lobster chowder filled with lobster, shrimp, scallops and salted pork.

Lobster meets comfort food with Chef Michael Mina’s lobster pot pie, a savory and rich dish that resembles a whole lobster. Chefs remove the outer shell and reassembling the soft lobster meat. This treat is topped with truffle mushroom cream sauce.

Fresh, fresh, fresh and sustainable, sustainable, sustainable are the way to go at RM Seafood. Celebrity chef Rick Moonen offers a number of sampler plates with lobster, oysters, clams, shrimp, mussels and RM escabeche, a signature of the restaurant. This comes as a small dish or as big as your kitchen sink. Have your lobster in a pasta dish with the lobster Bolognese swaddled in bucantini pasta with lobster oil and shaved parmesan. Or dine on an East Coast favorite with the Maine lobster roll filled with a full half-pound of sweet Maine lobster.

If you like your lobster in a creamy sauce with pasta, try the lobster ravioli at Spiedini at the JW Marriott. Chef Gustav Mauler serves this delicate dish, made with hand-crafted noodles crammed with Maine lobster, with hints of cognac and lobster sauce.

Nothing goes with steak quite like lobster, and in Las Vegas, you can find this traditional combination on almost any steakhouse’s menu. At Hank’s Fine Steaks & Martinis at Green Valley Ranch you can order the Tristan Island lobster tail in a 12- or 20-ounce variety that comes as simple as you could ask — with lemon and butter sauce. “A good lobster really shouldn’t need anything more.” We like the piano bar in the lounge to accompany our pre-dinner drink.