Lobster House Restaurant - Summerside

We drove over an hour on October 2nd from Charlottown, PEI just to have dinner that someone recommended to us. Their web site said they were open until 10 PM that evening, so we decided to travel to Summerside and have dinner. When we arrived we found a calendar on the door showing that they had closed during the middle of September but they never changed the web page. We were really disappointed a ended driving back into Charlottown for somewhere else to eat over an hour later. Some one didn't do their homework!

My husband and I ate at the Shipyard twice and both times the food was delicious and the staff friendly. The BBQ ribs are a chef special recipe. The salads were fresh and refreshing. We plan several return visits before we leave PEI in September. Well worth the experience.

Excellent service from our very friendly waitress. House garden salad was yummy (except for the fact that the tomatoes had been refrigerated) and dressing was incredible! Entrees (lobster-stuffed sole, seafood linguine, and salmon baklava) were delicious! Special requests (one guest lactose intolerant) cheerily accommodated. Dessert needs to be rethought out. If it's not as good as your mains, just don't serve it. Strawberry shortcake was the worst I've ever had. A stale biscuit with some plain whipped cream and a few slices of fresh strawberries. Awful! Chocolate torte was take-it-or-leave-it. Disappointed that management didn't bother to acknowledge the fact that it was a special occasion dinner, even though they had plenty of advance notice. Chairs not comfortable for dining. View magnificent. Decor awful. Keep the chef... Excellent! Rethink everything else.

Wonderful staff, great food, crazy beer. We had a very good lobster and scallop linguine. All local, the sauce had real cheese, butter, and was the perfect size. We were late for lunch and there were no issue with the service, she was engaged and very polite

...that a seafood restaurant clinging to the water 's edge in Atlantic Canada, and on the beautiful Prince Edward Island would know how to cook and present fish and chips. This wasn 't even passable. Oh, there was lots five pieces and fries. As to the makeup of the aforementioned fish that is the point. Slicing through each filet was interesting to say the least. It was difficult to discern the fish hidden in the batter. I would be exaggerating if I said the fish was even 1/4 thick, while the batter each side was double that amount... It was a complete waste of time and money.