Lobster question

[cassidyk]

I have heard that once lobster is served on formal night (which in our case I believe is the second night, Mariner eastern itinerary) that you can order it on any subsequent night even if it is not on the menu. Can anyone verify if this is true? Thanks in advance!

[Guest TRACKER1]

I have heard that once lobster is served on formal night (which in our case I believe is the second night, Mariner eastern itinerary) that you can order it on any subsequent night even if it is not on the menu. Can anyone verify if this is true? Thanks in advance!

I havent Heard that! Ask the Maitre -D and also on lobster night tell your Head Waiter the night before that you would like extra Lobster Tails and I bet he will accomadate you since as everyone knows they arent bigger than your Palm of your hand and I have a Hearty appetite!Winking!

[LAKaye]

I have not heard that either. It is true that other items, such as escargot, can be requested every night....

 

I can't tell if you have sailed on RCI before or recently. Lately, the small lobster tail is served with shrimp on the same plate called Fisherman's Platter. It is indeed unremarkable.

 

I love lobster, especially fresh Maine lobster. This is not at all what you will see on board, and I haven't bothered lately ordering any extras or doubles on this lobster. You can get better at home.

 

Leslie

[shaqtime32]

ive never heard that before. Lobster is usually on the last night. not formal night...

[cruislovin]

RCCL has always had lobster on one of the formal nights, usually the last one - unless this has changed very recently. They only serve it in the dining room, not the Windjammer.

[CruiseGuy76]

I have heard that once lobster is served on formal night (which in our case I believe is the second night, Mariner eastern itinerary) that you can order it on any subsequent night even if it is not on the menu. Can anyone verify if this is true? Thanks in advance!

 

Hey, Cassidy. I am also sailing on the Mariner Eastern Caribbean itinerary on August 6th of this year. I read on someone's post that lobster had been served on the last formal night of the cruise. I think the formal nights for the Mariner Eastern Caribbean are Monday and Friday. I think they do this because on Sunday night (departure) some people don't have their luggage yet, so they go casual, and on Saturday night, people have already packed everything up for the next morning debarkation. I could be completely wrong on these, but so far, that's what I've heard and read from other people's posts. Hope this helps! Which sailing are you going on?

 

CruiseGuy76:D

[99florida]

I'm sure that if you request it the night that it is offered and it's available they will give it to you the following night(s).

 

I did so for our young son with the Fillet Migon. He loves it and does not waste. Bake potatoe and a couple of ears of corn and he's good to go!

 

We also have shrimp cocktail every night after the first night. Just ask.

 

Motto: What you don't ask you don't get!

 

Have a blast!

[Guest TRACKER1]

I have not heard that either. It is true that other items, such as escargot, can be requested every night....

 

I can't tell if you have sailed on RCI before or recently. Lately, the small lobster tail is served with shrimp on the same plate called Fisherman's Platter. It is indeed unremarkable.

 

I love lobster, especially fresh Maine lobster. This is not at all what you will see on board, and I haven't bothered lately ordering any extras or doubles on this lobster. You can get better at home.

 

Leslie

Yeah But your not home! Grinning!

[Cruising89143]

I have not heard that either. It is true that other items, such as escargot, can be requested every night....

 

I can't tell if you have sailed on RCI before or recently. Lately, the small lobster tail is served with shrimp on the same plate called Fisherman's Platter. It is indeed unremarkable.

 

I love lobster, especially fresh Maine lobster. This is not at all what you will see on board, and I haven't bothered lately ordering any extras or doubles on this lobster. You can get better at home.

 

Leslie

 

I agree that the lobster is not that good. I have found that both Carnival and RCI do not have good lobster. Small frozen tails that are usually mushy and tough. No thanks!!!!!!:)

[premiumrican]

The last few RCL cruises i been on Navigator and Adventure, lobster wasn't served on any of the formal nites. It was actually served during the week and it was in what they called the Fisherman's Platewhich included both Lobster and shrimp.

[UCF_Cruiser]

Hey, Cassidy. I am also sailing on the Mariner Eastern Caribbean itinerary on August 6th of this year.

CruiseGuy76:D

 

CruiseGuy, I am on that sailing, too! 2 weeks to go! (have you signed up for meet and mingle?)

[cassidyk]

This will be our first cruise on RCI (cruised previously on Carnival, Celebrity, and Disney) so I am basing the info about the lobster formal night (which you are correct is not served on its own but in the "Fisherman's platter) on a post by DonnaK back in June that I have copied and pasted below.

 

I was assuming that this was the correct order of menus and formal nights but if anyone has different info please share as I am trying to determine which night we want to skip the main dining room and go to Chops. I really hate to hear that the lobster has been disappointing. I love lobster and was pleased with it on both Celebrity and Disney so I was really looking forward to it on this cruise.

 

Originally posted by DonnaK:

The original poster didn't put the menus on a website, so I just copied what he provided into a word domument, which I'll cut and paste here. They are supposed to be the same for all Voyager-class 7 day day cruises, but some people hwew have commented that the days aren't always in this order. Oh well...it'll still give you a good idea and whet your appetite.

 

NEW Menu Bon Voyage (first night)

Starters

Melon and Mango – Drizzled with ginger syrup

Smoked Fish Tapenade – Smoked fish, onions, capers, fresh herbs, served with crostini coulis

Vidalia Onion Tart – sweet onions and gruyere cheese baked in pastry with red pepper

Tuscan Tomato Soup – Thick rustic soup swirled with basil pesto

Saigon Chicken Noodle Soup – Chicken broth with lemon grass, ginger, noodles and julienne vegetables

Chilled Watermelon Gazpacho – Garnished with chopped celery and cucumber

 

Salad

Spinach Salad – with plum tomatoes, sliced mushrooms and toasted pine nuts

Traditional Caesar Salad

 

Entrees

Shrimp Ravioli – In a cream coconut lime lobster sauce with wilted spinach and crispy fried leeks

Stuffed Chicken Breast – filled with prosciutto and brie, served with red pimento relish

Slow Roasted prime Rib – with baked potato and horseradish au jus

Grilled Mediterranean Vegetable Quesadilla – Folded in a flour tortilla with Manchego cheese and tomato and cilantro salsa

 

Alternative Selections

Fettuccine with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Royal Herb Crusted Fillet of Atlantic Cod – with light cream saffron champagne sauce, red skinned mashed potatoes and scallions

 

Formal night (2nd night)

Starters

Sun Ripened Pineapple - Sliced Pineapple, Sun dried apricot ricotta and black pepper

Citrus Cured Salmon - Thinly Slices with a dill cucumber salad

Creamed Wild Mushrooms in Puff pastry – crimini and oyster mushrooms in flaky pastry

Cream of Asparagus – Garnished with crunchy almonds

Double Duck Consomme – with julienne vegetables and aged port

Roasted Peach Soup – Finished with fresh strawberries

 

Salad

House Salad – Boston and Oakleaf lettuce, vine ripened tomatoes and sunflower seeds

Traditional Caesar Salad

 

Entrees

New England Bay Scallops and Ziti – topped with Portobello mushrooms and fire roasted red pepper pesto

Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets

Slow Roasted Aged Prime Rib – cut thick served with baked potato

Asian Fried Tofu – with sautéed bok choy, shiitake mushrooms and red curry sauce

 

Alternative Selections

Ziti with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Thai BBQ Chicken Breast

 

NEW Venetian Feast (3rd night)

Starters

Caprese Salad – fresh mozzarella and tomatoes drizzled with olive oil

Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobello mushrooms, baked caramelized garlic

Scallop Risotto – Sauteed sea scallops over Charred sweet corn and mascarpone risotto

Creamy Roasted Garlic Soup – with rye bread croutons

Minestrone – A rich Italian soup of vegetables, tomato, and pasta

Chilled Strawberry Bisque – garnished with fresh mint

 

Salad

Insalata Mista – Mixed greens, zucchini, red bell peppers and black olives

Traditional Caesar Salad

 

Entrees

Rigatoni Pasta – with spiced chorizo sausage, red and green peppers, grilled corn, olive oil and basil

Garlic Tiger Shrimp – Garlic herb baked with seasonal vegetables

Chicken Marsala – Marsala mushroom sauce, mashed potatoes and fresh vegetables

Vegetarian Chili – With jalapeno corn bread, grated cheese and sour cream

 

Alternative selections

Rigatoni with marinara sauce

Broiled fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chefs Signature Entrée

Lamb Shank with Rosemary – Slowly braised with garlic mashed potatoes and oven roasted vegetables

 

New Crown and Anchor Menu (4th night)

Special Salad

Focaccia and Tomato Salad for the table – crusty focaccia, mozzarella and ripe tomato slices tossed with fresh basil and served family style

 

Starters

Fresh Seasonal Fruits – Laced with passion fruit coulis

House Terrine – Savory duck pate with port and Waldorf Salad

Maryland Crab Cake – with wasabi remoulade, jicama, and fire roasted corn slaw

New England Clam Chowder – Thick chunky soup tossed with chopped parsley

Thai Lemongrass Soup – Fragrant lemon grass and chicken broth with scallop dumplings and chopped green onions

Chilled Golden Delicious Apple Soup – dusted with cinnamon

 

Entrees

Cheese Tortelloni – in a light blue cheese and sun dried tomato sauce

Orange Lime Salmon – with sautéed baby bok choy and tomato chill compote

Moroccan Spiced Rack of Lamb – with lemon basil couscous and minted jus

Risotto Primavera – Freshly grilled vegetables over saffron and wilted spinach risotto

 

Alternative selections

Caesar salad

Spaghetti with Marinara Sauce

Broiled fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Grilled Porch Chop – with cranberry apple relish, scalloped potatoes, sautéed seasonal vegetables

 

New Caribbean Night Menu (5th night)

Starters

Tropical Fruits – Pineapple, papaya and mango garnished with star fruit and fresh mint leaves

Seafood Salad – Shrimp, Surimi and crab tossed with spring onions, peppers and celery in ginger mayonnaise

Vegetable Spring Roll – lightly fried and served over Thai style eggplant coconut curry

Shee Crab and Shrimp Bisque – Creamy seafood soup originating from South Carolina

Pepperpot Soup – Jamaican spiced beef broth and callaloo leaves

Banarama soup – chilled soup spiked with Malibu Rum

 

Salad

Cedar Key Salad – Iceberg lettuce, pineapple, hearts of palm and shaved red cabbage

Traditional Caesar Salad

 

Entrees

Seafood Penne Pasta – Mussels, shrimp, scallops, in Sauvignon Blanc sace, garnished with diced fresh plus tomatoes and fried basil

Jerk Chicken – with papaya mango salsa, rice and beans, fried plantain

Veal Parmigiana

Vegetarian Bami Goreng – Finished with julienne egg pancake and peanut Sauce

 

Alternative selections

Penne with marinara sauce

Broiled fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Pan Seared Snapper – with Caribbean ramatouille and char grilled lime

 

Formal menu 2 (6th night)

Starters

Orange Carpaccio – orange slices, red onions, watercress, feta cheese and cumin mint yogurt

Shrimp Cocktail royal – with cocktail sauce

Escargots Bourguignonne – baked snails in garlic herb butter

Lobster Bisque – finished with cognac and whipped cream

Oxtail Broth – beefy broth and aged sherry, served with a crispy cheese twist

Chilled Golden Pear – Garnished with dried cranberries

 

Caesar salad

 

Entrees

Truffled Wild Mushroom Linguini Alfredo – Linguini pasta folded in a creamy wild mushroom and white truffle sauce

Golden Sea Bass – Pan Seared fillet, Spanish sofrito, black olive polenta and fried capers

Roasted Duck – with black currant sauce, red cabbage and croquette potatoes

Eggplant Mozzarella Tower – with chunky plum tomato sauce and balsamic glaze

 

Alternative Selections

Linguini with Marinara Sauce

Broiled Fillet of Norwegian Salmon

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Filet of Beef – creamy whipped potatoes and crimini mushrooms with green peppercorn sauce

 

NEW Feast of Nations Menu

Starters

Fired Roasted Red Pepper Hummus – with roasted marinated zucchini and toasted pita

Shrimp Cocktail

Spinach Sweet Potato Dip – served warm with crisp tortilla chips

Roasted Pumpkin and Apple Soup – with crème fraiche and fried sage

Onion Soup – Caramalized onions in beed broth with Gruyere toast

Chilled Forest Berries and Buttermilk soup – a combination of fresh berries blended with buttermilk

 

Salad

Ensalada del Chef – mixed greens, orange sections, red onions and green olives

Traditional Caesar salad

 

Entrees

Grey Goose Vodka and Smoked Salmson Cream Pasta

- Creamy sauce tossed with orechhiette pasta, finished with mushrooms and crushed tomatoes

Roasted Turkey – with apple bread dressing, pan gravy, mashed potatoes and cranberry sauce

Grilled NY Strip Steak – Bearnaise sauce, fried potato wedges and zucchini

Indian Vegetable Curry – braised spiced garden vegetables with steamed rice and a refreshing cucumber yogurt sauce

 

Alternative Selections

Orecchiette with Marinara sauce

Broiled fillet of Atlantic Cod

Grilled Chicken Breast with seasonal herbs

Grilled Black Angus Top Sirloin with herb butter

 

Chef Signature Entrée

Mahi Mahi Tempura – Lightly battered and fried with homemade sweet and sour sauce, stir fried vegetables

 

 

Dessert menu 1

Grand Marnier Souffle

Double Strawberry Cheesecake

Cherries Jubilee

Low Fat Double strawberry Cheesecake

Sugar Free Coconut Vanilla Layer Cake

Ice Cream, Sugar Free Ice Cream and sherbet selections

 

Cheese selection

 

Dessert menu 2

Ivory Chocolate Fondue – full of mixed berries with a crunchy biscuit

Apple pie a la Mode – Slices of spiced golden delicious apples baked in a double crust pasry topped with vanilla ice cream

Savarin – rum soaked yeast cake filled with banana cream, finished with orange wedges, kadota figs, and chocolate chips

 

Low Fat Tropical Fruit salad – marinated in grand marnier

Sugar Fee Swan Chantilly – a pastry swan filled with sugar free whipped cream served with apricot puree

 

Ice Cream, Sugar Free Ice Cream and sherbet selections

 

Cheese selection

[teeburd]

Geez...now I am so hungary...got to see if DH will take me out to dinner tonite, my cooking just isn't going to cut it!:D

[cb at sea]

When there have been 2 formal nights, the 2nd night is when lobster is served. In the past, the lobster was wonderful. Our last cruise in April, the lobster tails were so tiny, I thought it was a large prawn! I feel the quality of food has declined over the last couple of years. I have to say, I was most disappointed in the whole dining experience on the Brilliance Panama cruise. I hope it was just this one ship, but I fear it is cruiseline wide.

[pcur]

OMG do those menus look fablous, or what??!!!!

 

I just ate dinner and I'm salivating....:D :D

[acttx]

When there have been 2 formal nights, the 2nd night is when lobster is served.

 

On our recent Navigator cruise (beginning of July), lobster was served on Wednesday. Formal nights were Sunday and Thursday (the two "sea" days).

[Merion_Mom]

I would have said that RC's lobster tails were ok, not great, but ok. (once they were less than ok, a couple of times they were a little better than good).

 

But now, I have to say............Princess' lobster tails were EXCELLENT. RC's just can't hold a candle to 'em.

 

Sowwy.:(

[pmshirl]

I think Rc lobsters are good. I also feel that the food on RC is Way BETTER tasting and a better variety than PRINCESS food, along with the BUFFET. RC has their act together!!!!!!!

[LAKaye]

On our recent Navigator cruise (beginning of July), lobster was served on Wednesday. Formal nights were Sunday and Thursday (the two "sea" days).

 

On our May Empress cruise as well, the Fisherman's Platter was on the menu on a regular night, not a formal night, and towards the end of the week, not early on.

 

Leslie

[ghadler]

We were on Mariner this last Feb. and I remember, specifically, that lobster was served on sixth night of seven-day cruise and it was not a formal night. We were late getting back for main seating due to an excursion. That is why it sticks in my mind, because we broke our necks trying to get there in time.

[Lyncruiser]

We've cruised many times on RCCL and always found the lobster tails to be tasty. But, it ain't Maine lobster!

[Nliedel]

One they're out, they're out and they run out on formal night frequently.