- November 7, 2025
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Ralph Medeiros and his wife, Adeline, opened the original Lobster Pot in Provincetown, Massachusetts, in 1943. More than 80 years later, the pot’s still boiling close to home. Their son, Glen Medeiros, brought the family tradition to Siesta Key in 2000, where The Lobster Pot has been a local landmark ever since.
Today, Glen; his wife, Kathy; their son Tony; and his wife, Francine, keep the heritage alive — serving fresh seafood with authentic New England flair, along with a few treasured Portuguese recipes from Grandma's handwritten cookbook.
Glen: Family, first and foremost. When we opened on Siesta Key, we brought my parents’ recipes with us — and the same work ethic. My son Tony runs the place as general manager. He handles the front and back of the house, orders the seafood and keeps the ship sailing. His wife, Francine, helps run the floor. Cathy, my other half, still hosts part time. This is a true family affair!
Tony: Spanning several generations. My grandfather was a fisherman from Lisbon. My parents built the original Lobster Pot in Provincetown — on a barge, no less. Now we’re serving the grandchildren of our first customers here in Florida. One family used to bring their kids in car seats. Now those kids work for us. That’s how long we’ve been part of this community. We’ve all got plenty of stories. Just come inside and pull up a chair.
Tony: Excellent ingredients, always. We bring in fresh Maine lobster, real New England steamers, whole belly clams, haddock, cod and salmon — plus seasonal Florida favorites like snow crab and Gulf shrimp for our steamer pots.
Glen: We let the flavor speak for itself. We don’t overcook, especially with lobster; you’ve got about 12 minutes before it gets tough. Good timing is key in cooking and in life.
Tony: Our Lobster Dutchess, definitely. It’s a whole Maine lobster stuffed with shrimp, scallops, crab and lobster meat, baked in buttery stuffing with Parmesan and a splash of sherry — a family recipe from my mother. Our Maine lobster boil is also hearty and traditional.
Glen: For something lighter, our New England-style lobster rolls come on an authentic split-top bun. And we’ve won awards for our lobster bisque, though many guests swear by the clam chowder.
Glen: In so many ways. Our Portuguese kale soup is made with linguisa (sausage), kale, beans, potatoes and other vegetables. It’s been in the family for generations, and I still make it myself. There’s also Seafood Portugal, a seafood boil with linguisa over pasta. Every now and then, I’ll dig up a handwritten recipe from my mother — like a Portuguese cod dish with tomatoes, white wine and olive oil — and run it as a special.
Glen: 25th anniversary celebration this November. For good luck, be sure to say “hello” to Claudette, the giant lobster statue out front. She was named by one of our guests.
