Food

For $10,000, get a lobster roll (and engaged) at Pauli’s in the North End

Getting surprised with an engagement ring on top of a lobster roll may be the most New England way to do a proposal.

Lobster roll Pauli's
Ahead of National Lobster Day, Pauli's is offering a uniquely New England proposal experience: For $10,000, get a lobster roll with an engagement ring on top. Courtesy Pauli's

They say the price of lobster rolls just keeps going up, but get ready for some sticker shock: Pauli’s, the North End staple generally known for selling lobster rolls at a relatively lower price (under $30), is selling their giant lobster rolls for $10,000.

You read that right, but to be fair, the price doesn’t just get you an order of the USS Lobstitution — which comes with a whopping 28 ounces of knuckle and claw lobster meat. It also comes with a diamond ring. 

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The fast-casual Italian restaurant is calling the $10,000 opportunity a “true Boston proposal experience,” offering lovebirds to surprise their doting partner with the giant lobster roll topped with a certified 1-5/8 carat round-cut diamond halo engagement ring. The USS Lobstitution typically costs $99.99 and is meant to share, a press release said. 

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Even more, Pauli’s will close the restaurant down for the couple and any family and friends they may invite. 

“We’ve always had a good time creating these types of promotions, and the idea of filling the restaurant with friends and family and popping the question in the most Boston way ever, seems like a fun idea,” said Paul Barker, owner of Pauli’s, in a press release. 

But there’s a small catch (besides the price tag): Spouses-to-be have to place their orders with Pauli’s before Wednesday, Sept. 25, which also happens to be National Lobster Day, according to a spokesperson.

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To take part in this uniquely New England proposal, interested couples should email the owner at [email protected]

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Katelyn Umholtz

Food and Restaurant Reporter

Katelyn Umholtz covers food and restaurants for Boston.com. Katelyn is also the author of The Dish, a weekly food newsletter.

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