Freshies Lobster Co - award winning lobster rolls (Freshies)
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Freshies Lobster Co – Salt Lake City menu

The following information was recently updated on September 8, 2018

Freshies Lobster has been serving fresh Maine lobster to Park City, Utah since 2009. Beginning as a farmer’s market business before taking to the road as a food truck the business now has two bricks and mortar locations; the first in Park City and the menu below – from Salt Lake City. Freshies lobster rolls have brought the business much acclaim, even winning “worlds best” in an East coast contest in 2017!

Freshies Lobster Co menu

The following Freshies Lobster Co menu is dated September 2018:

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Freshies Lobster Co menu - lobster rolls, soups, sides
Freshies Lobster Co menu – lobster rolls, soups, sides
Freshies Lobster Co menu - sandwiches, salads
Freshies Lobster Co menu – sandwiches, salads
Freshies Lobster Co menu - beverages, beer, wine, dessert, specials
Freshies Lobster Co menu – beverages, beer, wine, dessert, specials

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What are the hours for Freshies Lobster Co

Monday 11.00 a.m. – 8.00 p.m.
Tuesday 11.00 a.m. – 8.00 p.m.
Wednesday 11.00 a.m. – 8.00 p.m.
Thursday 11.00 a.m. – 8.00 p.m.
Friday 11.00 a.m. – 8.00 p.m.
Saturday 11.00 a.m. – 8.00 p.m.
Sunday closed

What else should I know about Freshies Lobster Co

Cuisine: Seafood
Don’t miss: Award winning lobster rolls
Reservations: No
Parking:
Alcohol: Beer and wine
Service and atmosphere: Casual

Where is Freshies Lobster Co located

356 East 900 South, Salt Lake City, UT 84111
facebook.com/pg/freshieslobsterco

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.