Shellfish · Cold-water
Cold-waterlobster.
Live Maine lobsters from the tank and cold-water tails on ice. The shellfish call we get most often — and the one we're most proud of.
From the counter
About lobster.
Lobster from cold water tastes better. Period. Slower growth, denser sweet meat, firmer texture. We work two sources: live Maine lobsters from the tank (1.25-2 lb selects, larger by request) and frozen cold-water tails (Canadian, 4-6 oz and 6-8 oz) for the nights you want it ready in minutes.
Picked lobster meat — claw + knuckle, sometimes tail — is in the case daily, cooked that morning. The good stuff for lobster rolls, salads, pasta. Sold by the half-pound.
We crack and split on request. Tell us if you're steaming, grilling, or roasting — the cut depends on the method.
At a glance
Live whole
1.25 – 2 lb standard · 3+ lb by request
Tails
4-6 oz · 6-8 oz · cold-water (Canadian)
Picked meat
Claw + knuckle · cooked that morning
Source
Maine / Atlantic Canada
Notice
Same-day for tank · 24 h for >3 lb specials
In the case
Cooking notes
How we'd cook it.
01 · Method
Steam, whole
Inch of water in a wide pot. Lobster in, head-first, lid on. 9 minutes for a 1.25 lb, 12 minutes for a 1.5 lb, 15 minutes for a 2 lb. Pull straight to an ice bath if you're salading; serve hot if you're plating.
02 · Method
Grill, split tails
Tail split lengthwise. Flesh-side up over medium-high. Brush with melted butter every 60 seconds. 5-7 minutes until just opaque. Squeeze of lemon.
03 · Method
Picked meat, lobster roll
Toss room-temp picked meat with mayo, lemon, chive, salt. Toasted top-split brioche bun rubbed with butter on both flat sides, griddled gold. Pile in, eat fast.
Hold one for me
Call the counter.
24 hours notice for special cuts, dry-aged whole loins, and holiday standing orders. We hold the case for the order with your name on it.