Lobsterhouse has been under the present owner for a year and a half, however he worked there under the previous owner. It is in an almost 200 year old house that is worth the visit alone, just to see it. The ceilings are decorated with paintings and the walls with curios. Table and chair combinations vary but all work together nicely. There is also one room called the gallery room where the walls are covered with pictures, some slightly at an angle and according to the owner they are not straightened because the floor moves enough that they become askew as soon as you walk away from straightening them. The very homey ambiance is further enhanced by the friendliness of the people working there. The owner was kind enough to show us around and the waiter knew much history of the house and Reykjavik that he was willing to share. Both personalities really enhanced the meal experience.
They offer a number of options on the menu but you must visit here for the langoustine which is known as “lobster” in Reykjavik. There are several options for ordering but all include the number of grams of lobster which can help guide you. We chose the Langoustine Feast which is 2 or 3 courses, 2 of langoustine and one dessert – and you pick which 2 if you choose 2 over 3 courses. We did that and chose the 2 langoustine courses.
It started with a lobster soup which was a cream based bisque with chunks of roasted langoustine, cream and Sölva salt on top. The langoustine was so gently cooked that it was not in the least bit tough and the texture of the broth was smooth and creamy. The cream was sprinkled with dill oil that blended well with the broth and nicely accented the generous number of chunks of langoustine in the soup. This was delicious and was luckily served with some house bread that helped in absorbing the last drops. The bread had a dense crumb but not a crisp, brittle crust.
Grilled langoustine was served with garlic bread and roasted vegetables. The large langoustines had been removed from the shell for easy eating and were perfectly grilled and tasty. They were served with warm potato salad and browned cauliflower and broccoli. Both were tasty and rounded out the plate, but I would have preferred a bit more seasoning on them. The garlic bread was covered with a mound of wonderful cheese that was as tasty and gooey as it looked – now that was a terrific addition to the plate.