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Jun 11, 2010 06:50 PM

Harry's Lobster House

Curious to here what everyone thinks of this place. I have lived in this area for 25 years and only when my wife and I recently moved to Sea Bright did I notice it. A few questions:

1. When is it open?
2. Is it good? (I would like a general idea of the place)
3. Is it BYO
4. Is it expensive?

Thanks in advance. We would really like to support the local restaurants. In Sea Bright we still need to try Harry's and Angelica's. Trattoria G is pretty good and YUMI is excellent.

Harry's Lobster House
1124 Ocean Ave, Sea Bright, NJ 07760

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  1. I was under the impression that it is closed.

    1. Even if it was open, I would run the hell out of the place, as my husband and I did about 5 years back. The smell of the inside, and the fact that it was a Sat. night at 7 ish and no one was in the place....made us leave pronto! Then, I found so many bad reviews and I don't think I found anyone who actually liked the place.

      Good thing you checked!

      1. Yes it is open. It is good and it is on the expensive side. No BYO though a good cocktail can be had in there. In a nutshell, it's a throwback to the old days down here. Interior decor, just like that of Vesuvio's Pizza in Belmar remains firmly ensconsed in the Truman Administration. It's a trip.

        Those looking for an elegant experience should look elsewhere, but if you're in one of those moods where there isn't enough lump crabmeat in the world, or you have a terrible hankering for the best Lobster bisque around or just a broiled one (large and fresh), well, this is the place.

        Been there twice and while extremely expensive, it's the best fresh seafood I've had, served in a very unpretentious manner.

        725 S Main St Ste 3, Forked River, NJ 08731

        1. Well, I agree with JJake. The food at Harry's is good and can be very good and, yes, it is on the expensive side. It's an institution, it has been there forever and as Jake says is a throwback to the old days. It is where you would go for that special steak dinner or lobster dinner. Lou in the kitchen is the son if the original owner and is a kind and generous soul. The menu isn't cutting edge, but it's solid and good in its old-fashioned way. I wish that it were busier and I wonder how long he will be able to hold it together. I'll miss it if it goes.

          1 Reply
          1. re: Deb Van D

            I have eaten here several times with family. I too agree that the food is very good. I have had several very long waits, however, so plan on at least 2 hours for your meal.
            The broiled stuffed lobster is excellent, as well as the lobster bisque (incl 1 whole lobster), the croissants in lieu of bread, and the blue cheese dressing is wonderful also..
            Drinks are very expensive as well.
            I heard the owner was having some tax issues, but I think he worked through this and is still in business.
            Overall, a definite special occasion restaurant.

          2. I would avoid in the hot summer months as (really I am not making this up) Lou has been known to cook in an apron and nothing else, I mean nothing else back there.

            We have known him for over 20 years and had not seen him in ten, when we went back there last sumer to say hello, I walked in the kitchen and was really taken aback, you just never know....

            3 Replies
            1. re: carlylecat

              That's so hillarious Carly. Simply too much and oh so believable. Those chefs are as eccentric, and off the wall as they are as creative.

              You made my day with that post.

              1. re: JustJake

                Rode the bike down to the town of Sea Bright last night and noticed Harry's has a new paint job. Anyone know if anything has changed? I browsed the menu that was on the window and prices were $30+ for entrees which seems very steep. Does the cost reflect the cuisine?

                1. re: J M S

                  Dont think so Lou has been battling a nasty tax issue with the state for years (2003?) but as far as I know he is still in full control

                  The prices less reflect food quality but what Lou needs to earn from his very loyal but his aging client base from the 1960's,