Guppy's on the Beach Seafood Grill & Bar

Today's Specials

Chef Scott's Specials
for September 26

Upcoming Events

Red Tide
Updated 9/20/18

4pm to 5.15pm Daily



Call Ahead

For your convenience, please call in advance and we'll be glad to place your name on our Call Ahead List


Book Online
or Call 727-593-2032


Sun - Thurs        11:30 - 10:00
Fri - Sat              11:30 - 10:30


Guppy's shell fish cobb salad

Serves  4                                       Shellfish Cobb Salad
Artisan lettuce            - 1 Lb.
Large cooked Shrimp – 8 cut in half
Maine lobster meat – 8 ounces
Lump crab meat -  8 ounces
Crumble bleu cheese – 4 ounces
Hard boiled egg – 4 cut in quarters
Grape tomatoes – 4 per salad
Cucumber slices – 1 medium divided into 4
Lemon dill dressing – 2 ounces per salad (recipe as followed)
Fresh whole egg – 2
Garlic cloves – 2
Juice of fresh lemon – 1 whole
Light corn syrup – 1 /4 cup
Rice vinegar – 1/8 cup
Onion salt -1 tsp.
Extra virgin olive oil- 1 cup
Canola oil – 1 cup
Fresh chopped dill – 1 TB.
  1. In a robo coupe, egg, garlic, lemon juice, onion salt, and honey and start blending. Mix the two oils together in one container and the vinegar and corn syrup in another.
  2. While robo coupe is running, slowly pour in oil to thicken. As it thickens, slowly add the vinegar mixture to slightly thin. Alternate each until well blended.
  3. Pour into a container and chill. This can be made a day in advance as the dressing will be more flavorful.
For the salad:
  1. Toss the lettuce in a mixing bowl with the dressing to coat lettuce.
  2. Place on four plates, drape the seafood side by side over the lettuce and then the cheese, egg, and vegetables.
  3. Dress with fresh dill sprigs.

Please join us by making your reservation online or by telephone. If you cannot find availability online, please call us and we will be happy to review our availability. Thanks so much, and we look forward seeing you soon!