Florida’s All-You-Can-Eat Spot With A Dessert Bar That Steals The Show
You crave seafood, you crave desserts, you want both, abundance, spectacle. In Orlando, Boston Lobster Feast on International Drive delivers that fusion. Its all-you-can-eat buffet features lobsters, snow crab legs, raw bar, prime rib, and a dessert bar that consistently makes guests pause in mid-buffet.
I’ve watched plates piled sky-high, forks hovering over Key Lime pies, brownies, cheesecake. What makes it special isn’t just scale but intention: everything feels curated, from lobster claws to flan.
Here are ten features that make Boston Lobster Feast more than a dinner, it’s an experience.
1. International Drive Neon And Lobster Logo
Bright red neon claws stretch across the facade, glowing against Orlando’s night traffic. The logo is brash, unmistakable, a beacon pulling people off the boulevard.
Step through the door and the vibe shifts, tile floors gleam, staff rush trays of lobster past, and chatter rolls under the buzz of neon still visible from inside.
Visitors pause for photos beneath the lobster sign, a ritual as much as ordering. The logo has become shorthand for indulgence before you even taste the buffet.
2. Snow Crab Legs Piled High On Ice
Clusters of crab legs rise like sculptures, stacked on crushed ice that glitters under spotlights. The shells shine, pink and white, waiting for a crack.
Snow crab has long been central here, arriving daily to keep the pile replenished. Staff restock constantly so it never shrinks, a promise of abundance.
A trick worth noting: wait until a new tray is set down. The meat inside those fresh legs comes out easier, and the sweetness tastes sharper against the cold.
3. Whole Maine Lobsters On The Line
Steam clouds around the lobster trays, whole bodies laid out with tails curled and claws stretching wide. They’re the centerpiece of the spread, impossible to ignore.
Boston Lobster Feast built its reputation on this very promise: all-you-can-eat Maine lobster, flown in and steamed throughout the evening. It’s the detail that sets them apart.
I once carried two halves back to my table and laughed at my own greed. Still, cracking into those shells felt like the most natural thing in the room.
4. Raw Bar With Oysters And Sushi Rolls
Briny oysters rest on crushed ice, shells wet and gleaming under fluorescent light. Right beside them, sushi rolls are arranged neatly, rice tight, fillings bright.
The pairing says something about the buffet’s intent: East Coast tradition next to Japanese technique, both demanding freshness. Guests circle this section like bees, grabbing oysters with one hand, rolls with the other.
The rhythm here is quick, slurp, chew, reach again. The raw bar doesn’t linger; it keeps you moving from one taste to the next.
5. Prime Rib Carving Board Steam
A carving knife slides through pink beef, steam rising as the blade pulls away. The scent is smoky, rich, heavier than the seafood nearby.
Prime rib has been part of the spread since the early days, a nod to surf-and-turf tradition. Staff cut slices thick or thin on request, always against the grain.
Watch for timing, fresh cuts come when a new roast is rolled out, and the difference is striking. That’s when the meat is juiciest and the crust still crisp.
6. Plates Loaded With Peel And Eat Shrimp
Bowls spill with shrimp, shells curled and glistening. Diners pile plates high, the ritual of peeling and dipping making the table noisy with chatter.
This dish has history in Florida buffets, always a crowd staple. The constant replenishing keeps the shrimp warm, never rubbery, and ready for the next wave.
I once filled a plate higher than I could finish, and still reached for more. There’s something about peeling shrimp by hand that keeps you going past reason.
7. Key Lime Pie On The Dessert Bar
The sharp citrus scent cuts through the air as slices of Key Lime pie wait on chilled trays. Graham cracker crust crumbles at the edges.
Key Lime is more than a dessert here, it’s Florida on a plate, tying the buffet’s finale to the state’s culinary identity. The tartness resets your palate after salt and butter.
Guests often grab a slice before they’re even done with seafood. The pie feels like punctuation, bright and final, ending the meal with clarity.
8. Cheesecake And Brownies Next To Flan
Dense cheesecake wedges line up beside trays of chocolate brownies. A few steps over, flan trembles under the lights, glossy and golden.
This trio reflects the buffet’s layered heritage: American classics paired with Latin influences, each made in bulk but still indulgent. Variety is the point, not subtlety.
Watch the dessert crowd for ideas. Some stack brownies under cheesecake, others spoon flan alongside. Mixing isn’t frowned upon, it’s almost expected in a room built on excess.
9. Family Tables With Paper Bibs And Crackers
Long tables stretch across the dining room, where families sit with paper bibs tied over shirts and sleeves rolled high. Buckets for shells anchor the setup.
Crackers, both the kind for claws and the salty sleeves, scatter the table, part tool, part snack. Kids laugh, adults focus on splitting lobster tails clean.
I once sat beside a family who treated the process like an assembly line: one cracked shells, another dipped in butter, the kids handled dessert runs. It looked like joy divided into tasks.
10. Two Orlando Area Locations Map
Boston Lobster Feast runs two branches in Central Florida: the flagship on International Drive in Orlando and another near Kissimmee’s Main Gate.
Both carry the same buffet lineup, lobsters, crab, shrimp, dessert bar, but the atmosphere shifts. International Drive hums with tourists, while Kissimmee leans local and slower.
Regulars often choose based on convenience. I’ve visited both and noticed how the vibe changes, but the core promise holds: no matter the location, the lobster and the sweets anchor the feast.