Looking for ways to promote a summery favorite? Consider these ideas featuring lobster.

Maine native chef Barton Seaver created his Lobster Linguine recipe in a way that takes the work out of eating it. Photo: Maine Lobster Marketing Collaborative

• Diversify: Shaw’s Crab House locations in Chicago or Schaumburg, IL, offer an array of lobster-centric dishes in July for the restaurant’s annual Lobster Festival. Among the 15 lobstery choices are lobster bisque ($7 cup/$9 bowl), crispy tempura Popcorn Lobster ($16) served with tobanjan dipping sauce,  lobster macaroni and cheese ($16), lobster tacos ($18) and Surf & Surf ($58), combining an 8-oz. Maine lobster tail with steamed Alaskan red king crab legs.

• Pair lobster with wine: At Rialto Restaurant and Bar in Cambridge, MA, the recent Lobster and Clam Grill ($96) kicked off the summer Al Fresco Dinner Series on its terrace, pairing wines with the entrée duo. The lobster portion of the meal featured grilled Lobster with polenta, bok choy, tomatoes, leeks, porcini and mint, paired with 2013 Statti Greco, Calabria, Italy.

• Teach and talk: Take a page from the Smithsonian National Museum of American History’s event book. During July, the Food Fridays cooking demonstrations in the museum’s demonstration kitchen will look at Summertime in America. On July 17, for example, chef Angie Lee of Sur La Table will discuss dishes from New England and Chesapeake Bay, including signature summer seafoods such as the Maine lobster roll.

• Fuse flavors: Bâoli Miami fuses the vibrancy of Miami with the sophistication of France, with seasonal dishes such as Maine Lobster Risotto ($39). The risotto features Acquerello organic rice, chunks of Maine lobster and sliced zucchini bathed in a savory lobster broth. According to flavor trends from Technomic, butter isn’t the only complement to lobster. Honey, ginger, wasabi, cilantro and caviar are the fastest-growing lobster flavor trends.

Contact Gail Bellamy at [email protected]