SPEND THE WEEKEND IN NEW YORK WITH A ” SPARKS” 5.1/2 POUND LOBSTER

On November 29, 2012 by Sal Desai


WHAT MAKES SPARKS LOBSTERS DIFFERENT?

At Sparks we cook them a little different. First we steam them, then we broil them. This requires more time and more effort but is well worth it as it produces a tender, juicy Lobster. At Sparks each lobster is taken from the tank live. First it’s steamed and than it’s broiled after you order it. None are cooked in advance.

SPARKS STEAK HOUSE
210 East 46th Street. New York City
(Between 2nd and 3rd Avenues)
(Closed Sunday)