Lobster

Rich and sweet, lobster is a favorite seafood around the world.

* Typhoon: Watch the planes come and go at Santa Monica Airport while you split this 3 1/2-pound Maine lobster with a friend. Steamed, flash-fried and cracked, it comes with miso lobster sauce and little stacks of cucumber, carrots, cilantro, bean sprouts and green onions, alternating with warm noodle nests. (Whole lobster with miso lobster sauce, market price.) Typhoon, 3221 Donald Douglas Loop S., Santa Monica, (310) 390-6565.

* Fenix at the Argyle: The sweet roasted corn and lobster bisque served in an Art Deco bowl, is flavored with shallots, ginger, a little cream and a touch of orange zest, finished with grated Manchego cheese, chives and truffle oil. On the side you get an oxtail and creamed spinach spring roll. (White corn & lobster bisque, $8.) Fenix at the Argyle, Argyle Hotel, 8358 Sunset Blvd., W. Hollywood, (323) 848-6677.

* Sunset Room: At this hip Hollywood room you can get a big won ton filled with Maine lobster and lobster mousse in lobster butter sauce, served with baby carrots and asparagus. (Maine lobster wrapped in won ton skins, $12.50.) Sunset Room, 1430 Cahuenga Blvd., Hollywood, (323) 463-0004.

* Debbie’s Bistro: The lobster club (yes, a lobster club sandwich) is crammed with Maine lobster, bacon, avocado, tomatoes and baby greens on sourdough toast with chipotle mayonnaise. As if that weren’t enough, it comes with shoestring potatoes and a tangy cucumber salad. (Lobster club, $14.75.) Debbie’s Bistro, 9475 Santa Monica Blvd., Beverly Hills, (310) 275-3330.

* Walt’s Wharf: Here a steamed 9-ounce Australian lobster is served slightly smoky from spending a moment on the oak grill, with drawn butter and lemon. Served with baked potato and green beans sauteed with tomatoes and basil. (Australian lobster tail, $30.95.) Walt’s Wharf, 201 Main St., Seal Beach, (562) 598-4433.

* Water Grill: Chef Michael Cimarusti braises a 1 3/4-pound Maine lobster in lobster stock with bay, thyme, garlic, butter and delicate French red pepper. It’s served on diced root vegetables. It comes in a sauce of double-rich lobster stock, butter and lobster roe, topped with tiny strands of fried parsnip. (Poached lobster with coral sauce, $49.) Water Grill, 544 S. Grand Ave., Downtown L.A., (213) 891-0900.