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Chef Bob is a real person. You can probably meet him at the food truck or restaurant if you don't believe us. He was born and raised in Watertown, MA, just outside of Boston, and started his professional Chef journey over 40 years ago, right around when the TV remote was invented. 😮 If you get the chance to speak with him be forewarned he has one of those funny Boston accents. Yes, he says things like "Pahk the cah" and he will tell you he's seen the Celtics and Bruins play at the old "Bwoston Gahden". Seriously! That's really how he talks

Chef Bob has a culinary degree from Johnson & Wales and is one of only a handful of Chefs to be awarded "American Culinary Federation Chapter  Chef of the Year" twice, and was also awarded "Maitre du Gout" (Master of Taste) by the National Chefs in America Awards Foundation. In 1996 the US Culinary Olympic team asked him to be the team Chef to cook for them while they competed for Gold Medals in Berlin (not a bad gig). He is also a founding member of the Research Chefs Association. Chef Bob has worked in restaurants, clubs, cruise ships and hotels across the U.S. and was also the Corporate Executive Chef/Director of R&D for numerous national and regional restaurant chains, c-stores and manufacturers. Many of his creations are still in grocery stores and restaurants today!  He has also traveled to over 40 countries learning about cultures and cuisines along the way and continues to learn about flavors and what makes food taste great!

"Chef Bob's Lobstah Trap" is his way of bringing you some authentic New England fare from back home. His recipes are all developed by him personally and his goal is to bring you the highest quality food possible. Every part of his menu and ingredients have been carefully selected and evaluated to pass his strict standards. Recipes are home made or hand made, when possible, to ensure freshness. He ONLY uses lobster from the waters off New England or Canada because he says "The colder the water, the sweeter the meat." He uses real butter when griddling your lobster roll buns and other items and makes his own slaw, tartar sauce and other condiments so they accurately compliment the delicate flavor of the lobster and other seafood items. He also makes Clam Chowder and Lobster Bisque multiple times each week!

We sincerely hope you enjoy your Lobstah Trap experience today. If you do, please leave a review on our Facebook page, if not, please let us know immediately. We can't take care of your issue if we don't know about it and we definitely want to be sure you leave "happy as a clam".

We only use lobster caught from the North Atlantic, from Maine to Canada. Some may be from Maine while some may be from Nova Scotia or other waters. This is the best and ONLY lobster we will use in our recipes. Chef Bob's recipe for the lobster roll and other items is an authentic Boston area inspired recipe using the best possible ingredients and made fresh throughout the day. We don’t make large batches because we want everything to be fresh! You deserve it!

We sincerely hope you enjoy your meal today. It’s our pleasure and privilege to serve you the very best possible products available. By the way, in case you’re wondering…yes, Chef Bob still “Pahks his cah”!