Here is a baked lobster tail recipe.
Baking lobster tails is a summertime favorite ...right up there with spending time at the beach and enjoying your favorite ice cream !
Of course, there are many opportunities on Martha's Vineyard to enjoy a baked lobster.
If you're renting a vacation house, you can purchase live lobsters at one of the many local seafood markets. Or, if you'd like to dine out, there are numerous restaurants with fresh, top-notch lobster.
Scroll down this page to see some recommendations (below the steps for baking lobster tails)
Baked Stuffed Lobster - yield 1 serving Fresh Lobsters, 1-1/4 to 1 1/2 lb each
2 cup dried bread crumbs, ground fine
1/2 lb butter, melted
2 tsp Worcestershire sauce
Split a live lobster: Spread flat. Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove stomach (under the head). Remove tail meat and chop coarsely. Reserve. Leave claws intact. Prepare all lobsters as above.
Here are some soft shell crab recipes
Here are some seafood appetizer recipes
Or, if you'd like a slightly more traditional sit-down restaurant, the Seafood Shanty in Edgartown has great fresh lobster and is right on the harbor...with fabulous views