The Lobster House

Iceland sits on some of the richest fishing grounds in the North Atlantic, and among the treasures pulled from these cold, clean waters, langoustine holds a special place. The Lobster House on Amtmannsstigur has built its entire identity around this single ingredient, and the result is one of the most focused and rewarding seafood restaurants in Reykjavik.

The Langoustine

Icelandic langoustine is not lobster — it is smaller, sweeter, and more delicate, with a subtle flavour that rewards careful cooking and punishes carelessness. The Lobster House understands this distinction and treats the ingredient accordingly.

The langoustine soup is the most popular dish and the one to order if you are trying langoustine for the first time. Rich, creamy, and deeply flavoured, it concentrates the essence of the shellfish into something that is both comforting and refined. The grilled langoustine tails are for purists — simply prepared with butter and seasoning, letting the quality of the ingredient do the work.

The langoustine feast — a multi-preparation tasting that showcases the ingredient in different forms — is the most comprehensive way to experience what The Lobster House does. Each preparation highlights a different quality of the langoustine, from the delicacy of a raw or lightly cured preparation to the richness of the grilled tails.

Beyond Langoustine

While langoustine dominates the menu, The Lobster House also serves other Icelandic seafood with equal care. Arctic char, cod, and seasonal fish appear alongside the shellfish, and the preparations are consistently accomplished. The non-seafood options — for those who find themselves at a langoustine restaurant without an appetite for shellfish — are competent, though they are clearly not where the kitchen's passion lies.

The Setting

The restaurant occupies a refined space on a quiet street near Austurvollur. The interior is elegant without being intimidating — white tablecloths, warm lighting, and a sense of occasion that suits the food. It is the kind of restaurant where you feel comfortable celebrating, but also where a well-dressed lunch feels entirely appropriate.

The Wine

The wine list is curated to complement seafood, with particular strength in white wines and Champagne. The sommelier can guide pairings that enhance the delicate flavour of the langoustine rather than competing with it.

Practical Tips

Lunch offers a more accessible price point for the same kitchen quality. Dinner reservations are recommended, particularly on weekends. The Amtmannsstigur location is central and quiet — a peaceful enclave a few minutes from the bustle of Laugavegur. If you eat one seafood meal in Reykjavik, and you want it to be langoustine, The Lobster House is where you should eat it.