Early Bird: |
February 15th: |
Price At the Door: |
| $189 | $210 | $240 |
An intimate Champagne tasting experience limited to 18 guests, featuring 18 distinct Champagnes. Over the course of approximately two hours, we’ll taste, rate, and review each flight together—quickly narrowing down favorites as we go.
Each ticket includes a freshly prepared lobster tail, expertly paired for the experience at The Lobster.
An iconic Santa Monica institution for over a century, The Lobster has been welcoming guests for more than 25 years since the expansion to its second-story dining room.
Additional food will be available for purchase during the program. Guests are encouraged to dine at The Lobster prior to the event; brunch service is also available earlier in the day. Reservations are recommended, grab one here.
*Please notify us if you have allergies or dietary restrictions with advance notice.
WINE LIST TBA:
*We reserve the right to change the wine line up without notice. The price of this event is not based on any one champagne or sparkling.
Chef Govind Armstrong comes to The Lobster with a background that includes training in some of the most famous restaurants around the world. California-born, raised in Costa Rica, and educated in Los Angeles and Europe under culinary legends including Wolfgang Puck, Mark Peel and Susan Feniger, Chef Govind is a master of California Cuisine. As an advocate for food sustainability, Chef Govind is committed to serving dishes that are crafted with only the freshest, locally sourced, and responsibly farmed ingredients.
Chef Govind’s menu takes the seafood dishes at The Lobster in a culinary direction that is sophisticated, yet approachable. With the focus on flavor and a perfect balance of taste and texture, his dishes are updated daily to account for ingredient availability, quality and creative license.
The Lobster - Named One of Santa Monica's
Michelin Plate Restaurants
Situated at the corner of Ocean Avenue and the Santa Monica Pier, The Lobster seafood 
restaurant is an internationally recognized dining destination that is as much a part of Santa Monica’s history as the Santa Monica Pier. Originally opened in 1923, the 900 square foot building, fondly referred to by locals as the quintessential ‘seafood shack,’ sold locally caught fresh fish. It wasn’t until dishwasher-turned-owner, Mateo Castillo, took the helm in the 1950’s, that The Lobster became a favorite seafood diner. Its popularity was often evidenced by the line of hungry customers, wrapping out the door, in anticipation of ordering a meal from the menu of 60 prepared fresh seafood options. Seating was comprised of 30 stools that encompassed the outside of the building. So beloved by LA residents and tourists alike that the restaurant thrived well throughout the 1950’s, 60’s and 70’s.
The Lobster shut its doors in 1985. In 1995, a group of local families came together to begin the process of reviving, reinventing and expanding The Lobster. With the original structure incorporated into the new building’s main entrance, The Lobster celebrated its reopening in 1999. Today, The Lobster stands as a modernly appointed, two-story cantilevered restaurant with glass walls to take advantage of one of the best dining views in Santa Monica. What better way to dine than with 180+° views of the Pacific Ocean from Santa Monica up the Malibu coastline, the Palisades Park, all from the bird’s perch overlooking the Santa Monica Pier?
The Lobster prime location, at the onset of the Santa Monica Pier and end of Route 66, draws locals and international diners alike. Enjoying renowned celebrity Chef Govind Armstrong’s crafted meals, designed to satisfy the palates of taste-makers and food lovers everywhere, against the backdrop of sweeping ocean and pier views, makes The Lobster one of Los Angeles’s premiere dining destinations. Whether enjoying happy hour, sharing a romantic evening, even celebrating a special occasion, whatever the reason, The Lobster aims to make your visit a wonderful event!
1602 Ocean Ave.,Santa Monica, CA 90401
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Our Policy
All tickets are non-refundable. We can adjust your menu for dietary needs up to 72 hours prior without any additional cost. Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum. Fewer bottles / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee. The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.
About
IAN BLACKBURN
Ian Blackburn, CSW, Event Producer
Ian discovered the wine industry while visiting the Napa Valley as a Culinary Student. Ian moved his focus to the front of the house, while working with Thomas Keller and Joachim Splichal in Los Angeles. Now in his 30th year hosting events; leading trips around the wine world; Ian has published a wine education book and is working on a new one; Ian has his own wine brand called Beekeeper Cellars and has sat for the difficult Master of Wine Exam! Today, Ian is considered one of the region’s best wine educators and works for his 120,000 followers (follow me), visiting vineyards and wine regions and produce over 100 wine classes and events per year for Learnaboutwine.com
