All-You-Can-Eat Lobster Headlines The Seafood Buffet At Boston Lobster Feast In Kissimmee

Whole steamed North Atlantic lobsters, unlimited, sitting on a buffet line next to snow crab legs and hand-carved prime rib. I had to read that twice.

The spread runs to more than 60 items, and servers at this Florida seafood spot will often show you how to crack a lobster shell. I like how a little coaching comes with the claws.

The story behind it started with a New England lobsterman selling live lobsters out of a garage near Orlando. Decades later, that same family name sits on a buffet a short hop from some of the biggest theme parks around.

I can’t imagine a better excuse to skip lunch. How many lobsters can one person reasonably handle before the dessert table starts calling?

Lobster Country Sits Right Off Highway 192

Boston Lobster Feast in Kissimmee sits along Highway 192, close to the main entrance of Walt Disney World Resort. That puts unlimited lobster within easy reach of the hotels and vacation rentals packed along this stretch of Florida.

The concept is simple and a little bold. It’s a casual, self-serve seafood buffet built around all-you-can-eat lobster, with grilled, broiled, fried, and steamed seafood filling out the line.

Free on-site parking makes arrival easy, which matters on a road this busy. The restaurant is also wheelchair accessible, so groups with mixed mobility needs can plan with confidence.

Inside, the dining room is large and split into several areas and nooks. Nautical touches nod to a New England seafood house, so the lobster theme starts before you even grab a plate.

The place stays busy enough to earn a strong reputation, with crab legs and lobster topping what diners talk about most. Prime rib and the lobster bisque get plenty of attention too.

Here’s my favorite part of the setup. You get theme-park convenience without theme-park food, and the menu leans heavily toward the ocean.

That feels like a fair trade after a long day of walking.

Whole Lobsters, Unlimited And Unapologetic

Most seafood restaurants hand you one lobster and a bill. Here, whole steamed North Atlantic lobsters are the headline act, and the buffet keeps them coming.

The lobsters tend to run on the small to medium side. That actually works in your favor, since smaller lobsters mean faster trips and more chances to go back.

An attendant usually works the lobster and crab station, handing out lobsters to diners as they come through. Plenty of guests make several visits, and nobody’s counting except maybe your stomach.

Butter matters with lobster, and the melted butter here gets a surprising amount of attention. Ask for an Old Bay shaker at your table if you like extra seasoning on your shellfish.

A quick tactic helps. Start with one lobster, learn the cracking routine, then scale up once your hands know the drill.

Shells pile up fast, so servers clear them from your table as you go. That keeps your space tidy and leaves room for the next round.

And there will almost certainly be a next round, because stopping at one lobster feels like leaving a concert after the opening song.

Your Server Might Teach A Lobster Class

Cracking a whole lobster can feel like solving a puzzle with butter on your fingers. Thankfully, the staff at Boston Lobster Feast seem happy to help.

Servers often give quick cracking demonstrations right at the table. They show which parts to twist, where the best meat hides, and how to pull it out cleanly.

It’s a small thing that changes the whole meal. First-timers stop wrestling with shells and start actually eating.

Crab legs get the same treatment when needed. A short lesson on harvesting snow crab meat can save you from a pile of half-picked shells.

Hospitality goes beyond cracking tips, too. The team is known for marking birthdays and anniversaries with a song or a special dessert, which turns a buffet dinner into a celebration.

Staff have also gone out of their way to help families with special dining needs feel comfortable. That kind of care matters when eating out usually brings stress.

My advice? Don’t be shy about asking for a demo.

Nobody’s grading you, and the lobster tastes better when it isn’t shattered into tiny pieces across the tablecloth.

Snow Crab Legs Pull Serious Weight

Lobster may get top billing, but snow crab legs are a strong co-star. They’re steamed and served without limits, right alongside the lobsters.

Crab legs come up in conversation about this place almost as often as lobster does. That tells you plenty about how many plates leave the station stacked high.

The crab and lobster share a station, which makes things efficient. One trip can load up both, and you can alternate as your appetite shifts.

A smart move is pacing. Crab takes time to crack, so grab a moderate portion, finish it, then return for a warmer batch.

Crab lovers who like a little heat have another route. The Cajun boil tosses seafood and potatoes in Cajun spices, and crawfish sometimes appear for anyone who enjoys mudbugs.

Bring patience and a napkin strategy. Snow crab is messy in the best way, and the shells pile up quickly beside your plate.

Good luck ignoring that pile of legs on your second lap. Between the crab and the lobster, it’s easy to forget there are dozens of other dishes waiting a few steps away.

Sixty-Plus Dishes Beyond The Shellfish

More than 60 items line this buffet, and the shellfish stars are only part of it. Plan a scouting lap before you commit to a full plate.

The cold bar and raw bar feature oysters and clams on the half shell. Hand-rolled sushi adds another direction for anyone who enjoys a little variety.

Hot dishes keep the seafood theme going strong. Look for garlic shrimp scampi, Oysters Rockefeller, seafood casserole, and fish served fried, grilled, or broiled.

Mussels, clams, and shrimp also turn up across the spread. The Cajun boil brings spiced seafood and potatoes for diners who want some kick.

Soups deserve a stop too. The New England clam chowder and rich lobster bisque both hold their own, and the bisque in particular earns plenty of attention.

Here’s a tactic worth stealing. Use small plates and make multiple trips, so you can sample widely without getting stuffed too early.

The menu shifts a little over time, with new items appearing on the line. That gives returning diners in Florida a reason to keep scouting, even if lobster stays the main event every single time.

Prime Rib For The Land Lovers

Not everyone at the table dreams about claws and shells. The buffet has that covered with hand-carved prime rib, slow-roasted for the meat fans in your group.

London broil joins the prime rib on the land side. Pasta dishes and vegetables round things out for anyone who wants a break from seafood.

Classic sides fill the gaps nicely. Mac and cheese, mashed red potatoes, corn cobbettes, and cornbread all sit within easy reach.

Kids have their own comfort zone too. Chicken tenders and French fries give picky eaters something familiar while the adults crack lobsters.

Fresh fruit makes a light option late in the meal. It’s a nice reset between heavy plates and dessert.

A tip for mixed families: let the seafood skeptics head to the carving station first. Everyone gets settled faster, and nobody spends dinner staring sadly at a crab leg.

Prime rib ranks among the most talked-about dishes here, right behind the shellfish. For a place named after lobster, that’s a pretty impressive showing for the beef, and it makes this an easy pick for groups with very different tastes.

Save Space For The Pecan Tart

Dessert at a lobster buffet sounds like an afterthought. Then you spot the mini dessert bar and realize somebody planned ahead.

Brownies, pecan tarts, chocolate cheesecake, and peanut butter cookies have all appeared on the sweet side. The pecan tart in particular has its own little fan club.

Small portions are the real win here. You can try three or four treats without feeling like you just ate another full meal.

Fresh fruit sits nearby for anyone who wants something lighter. It’s a smart pairing after a heavy round of buttered lobster.

Celebrations often end on a sweet note too. Staff have surprised birthday and anniversary guests with special desserts, sometimes with a whole team singing along.

My strategy is simple. Decide early how much room you want to save for sweets, then stick to it when the third lobster starts calling.

Easier said than done, honestly. The dessert bar sits there quietly the whole meal, waiting for you to notice it.

Once you do, there’s really no turning back, and that pecan tart makes a very convincing case.

From A Garage Tank To Four Decades

Jeff Hazell, a third-generation lobsterman from Marblehead, Massachusetts, noticed something missing in Central Florida. Authentic New England lobster was hard to find.

So he started small, really small. Around 1986, he sold live lobsters from saltwater tanks in the garage of his suburban Orlando home.

Local restaurants became his first customers. By 1987, the business moved into a warehouse and supplied seafood to supermarkets across Florida and beyond.

The leap to serving diners came in 1991. That year, the first Boston Lobster Feast opened near the Florida Mall as an all-you-can-eat seafood celebration.

The Kissimmee location arrived much later, opening in July 2021. Some longtime fans who first visited the original years ago have found their way to the newer spot.

That wholesale history still shapes the restaurant today. Both locations sell retail seafood to-go, including cooked lobsters, raw shrimp, and lobster rolls.

I like that the whole thing grew from one person spotting a gap. A garage full of lobster tanks became a buffet line, and that’s a far better origin story than most dinner spots can claim.

Smart Timing Makes The Feast Easier

Getting there right at opening is a smart move. Early arrivals tend to find plenty of open seating and a calm buffet line.

The restaurant opens in the afternoon on weekdays and a bit earlier on weekends. Hours can shift around holidays, so check before driving out.

You’ll find it at 7702 W Irlo Bronson Memorial Hwy, Kissimmee, Florida 34747. It’s a short drive from Disney-area resorts and an easy run from Orlando via I-4.

Online reservations work for most groups. Larger parties can arrange semi-private or fully private dining areas, and the space can host several hundred guests.

Expect a premium price compared with a typical buffet. Kids pay less than adults, and an automatic service charge applies to bigger groups.

Dining time is limited to about two hours. That’s plenty, though it’s a good reason to start with the lobster station rather than the bread.

A souvenir photographer sometimes visits tables, and a gift shop sits nearby. For a Florida vacation dinner that ends with buttery fingers and a full belly, this stop makes a strong case for itself.