Chef Bob’s Lobstah Trap

Name: Chef Bob’s Lobstah Trap
Address: 2323 Garden of the Gods Rd, Colorado Springs, Colorado, 80907, US
Telephone: (719) 424-7645
Price range: $$
Rating: 4.30

Seafood restaurant, American restaurant, Delivery service, Takeout restaurant, Restaurant

Location: 2323 Garden of the Gods Rd, Colorado Springs, CO 80907, United States
Phone: (719) 424-7645
Price: $$

Opening hours

Sunday: Closed
Monday: 11 am-8 pm
Tuesday: 11 am-8 pm
Wednesday: 11 am-8 pm
Thursday: 11 am-8 pm
Friday: 11 am-8 pm
Saturday: 11 am-8 pm

Takeout

Sunday: Closed
Monday: 11 am-8 pm
Tuesday: 11 am-8 pm
Wednesday: 11 am-8 pm
Thursday: 11 am-8 pm
Friday: 11 am-8 pm
Saturday: 11 am-8 pm

Kitchen

Sunday: Closed
Monday: 11 am-8 pm
Tuesday: 11 am-8 pm
Wednesday: 11 am-8 pm
Thursday: 11 am-8 pm
Friday: 11 am-8 pm
Saturday: 11 am-8 pm

Online service hours

Sunday: Closed
Monday: 11 am-7:30 pm
Tuesday: 11 am-7:30 pm
Wednesday: 11 am-7:30 pm
Thursday: 11 am-7:30 pm
Friday: 11 am-8 pm
Saturday: 11 am-8 pm

Food & drink

Vibe

Lobster roll

Clam chowder

Macaroni

Lobster

Street View

Menus and Prices

Add Your Review

Reviews

I like Chef Bob's lobster rolls although they're pretty expensive but decided to try the buffalo chicken tenders today.
Pretty embarrassing they serve 3 small tenders that taste like microwaved frozen Tyson chicken with a bag of Ruffles potato chips for $15.
Not sure what happened to the homemade chips and quality food but it has gone downhill despite prices increasing.

Good place, located at red leg brewery.
Food was very tasty.
Fries we about as perfect as you can get them, crispy but not overdone.
Lobster roll was great, the amount of lobster on the roll was solid.
Fish tacos were a tad small but very delicious.

After a lifetime in the Seattle area, I moved to NV four years ago.
I actually like it a lot but I miss the Seattle seafood options.
Not only was this as good as the stuff I loved up there, it was better than most of it.
I had fish, clams, shrimp, scallops, and a tanker full of clam chowder that I carried around all afternoon and referred to as a #SeattleBigGulp as I sipped from it, which entertained the family I was staying with.
It was all fresh, perfectly breaded, seasoned and cooked and I've been craving more since.
I even tried to go back for another Seattle BigGulp on Sunday before I flew home but they were closed so I had to drown my sorrows in some pizza and wings instead.
I got to chat with Chef Bob and hear about what lead him to Colorado Springs after growing up in the NE and spending some time in Seattle as Red Robin's corporate chef around the time they first started franchising.
I ill absolutely be back every time I visit my family in Colorado Springs, which hopefully will be often.
My only gripe, and it's a mild one, is I prefer a more simple tarter sauce.
Tarter Sauce is the dip of choice for Seattle natives and we put it on everything, including burgers.
It is to WA what fry sauce is to UT.
This tasted like it was mayo based with dill.
i definitely prefer mayo to sour cream based but I like pickle chunks rather than dill and a touch of sweetness.
I make my own these days and I can just bring along a little of that if I need to.
That's just my subjective taste though and this really was outstanding.

Reservations