Mix the flour and salt in the food processor. Stir together the water and oil and pour over the flour mixture. Process until a soft dough ball forms. If the dough is too stiff, add another tablespoon of water and continue to process until the dough is well kneaded, 15–20 seconds.
Lightly dust your hands and a clean surface with flour. Turn out the dough onto the lightly floured surface and cut the dough into quarters.
Working with ¼ of the dough at a time, roll each out to a 12-by-4-inch rectangle, dusting with flour and turning as necessary to prevent it from sticking.
Line a large cookie sheet with parchment paper or a silicone mat. (All four flatbreads should fit crosswise on the same sheet.)
Top with the black bean purée, mozzarella cheese and cherry tomatoes and bake for about 6 minutes in a hot (450–500 degree). Then, add the diced lobster and cook for another 4-5 minutes or until the crust is golden and crisp (10–15 minutes total time).
*Substitute 1 cup white-wheat flour for bread flour if desired. This dough will be stiffer and take longer to form a ball.
*For whole-wheat crust, use ½ cup bread flour and ½ cup whole wheat flour. This is delicious, but chewier and less crisp.
Once the flatbread is cooked, add the baby arugala and the two cremas over the arugala and flatbread. Cut in half, then cut across to make 8 slices.
- 1 (15 ounce) container ricotta cheese
- 2 eggs
- 2 cups shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium onion, minced
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 2 (16 ounce) jars Alfredo pasta sauce
- 16 no-boil lasagna noodles
- 2 pounds cooked and cubed lobster meat
- 1 (10 ounce) package baby spinach leaves
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.
Part 3 - Lunch: Flatbread Lobster Roll
I wanted to make a lobster roll that you could actually roll. I have nothing against the classic hot-dog bread buns, but I figured flatbreads are so easy to make, why not give those a whirl? My preferred way to eat lobster is straight up with a squeeze of lemon and soaked in garlic butter. Simple but effective. It's the same here, but rolled in a flatbread. Also check out: Part 1 - Cooking the Lobster Part 2 - Lobster Eggs Benedict Part 4 - Lobster Stuffed Shells Part 5 - Lobster Bisque
The flatbreads need a couple of hours to rise, so plan in advance. Don't worry about making too much, the dough keeps well in the fridge for up to a week and it's a triple purpose recipe flatbreads, pizza dough, and small buns.
• 3 cups white flour • 1 1/3 cups lukewarm water • 2 teaspoons yeast • 2 teaspoons salt
In a large bowl, mix the yeast and the water. Then, add the salt and flour and work with your hands until smooth. Add a bit of water if needed. Cover and let rise for 1-2 hours, or until it has doubled in volume. If time is on your side, you can even let it rise overnight. At this point you can store it, covered, in the fridge.
Take a chunk of dough just a bit bigger than a golf ball, roll it on a floured surface to about 1/8". Roll as much as you need. Flour in between the rolled flatbreads to make sure they don't stick to each other. Heat up a pan. Drizzle a bit of oil and put the flatbread on. It should cook less than a minute on each side. Set it aside on a plate covered with tin foil so it stays hot. Repeat.
• 1/4 cup butter • 2 cloves garlic, finely chopped • 1 tablespoon parsley, chopped
In a small saucepan, on low heat, melt the butter. Add the garlic, simmer for a minute, and remove from heat. If using unsalted butter, add a pinch of salt.
Roll it up
Put lobster meat on a flatbread (I used claws), drizzle with garlic butter, squeeze a lemon wedge, roll up and enjoy!
Lobster Flatbread - Recipes
Creamy Lobster Classic Pasta Bake
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Easy Crab Cakes
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Jumbo Stuffed Mushrooms with Crab Filling
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Garlic Butter Linguine with Crab Classic
Stove Top Mac ‘n’ Cheese & Crab Classic
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Crab Classic Fritters
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Crab Classic & Broccoli Pasta with Chardonnay Sauce
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Crab Classic Quesadillas
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Lobster Classic with Fresh Pesto (for Penne)
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Quick Crab Classic Tacos
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Mini Crab Classic Pot Pies
Ricotta, Crab Classic & Artichoke Flatbread
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BBQ Crab Cakes with Corn Salsa
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Crab Classic and Avocado Corn Enchiladas
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Crab Classic, Ham & Asparagus Filled Crepes
Crab Fettuccini Alfredo
Creamy Avocado and Crab Classic Pasta
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Penne Alla Vodka
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Creamy Crab Classic Lasagna
Creamy Lemon Crab Classic and Cherry Tomato Fusilli
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New England Crab Chowder
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Margherita Crab Classic Flatbread
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Itâs snow crab season and I thought of many Red Lobster crab alfredo plates that I used to enjoy. Thankfully this copycat was even better than what I remembered. Followed recipe as written (used 10% coffee cream) and was rewarded with a pasta dish sinfully rich, decadent & delicious, chock full the freshly cracked cooked snow crab meat I just liberated from their legs. Will make again. Next April!
Doubled the recipe and it turned out perfect. Quick and easy and YUMMY! Thanks
Tried it tonight Very good! I used no flour for a low carb recipe. It came out wonderful INGREDIENTS:(Low Carb) 4 Tablespoons butter or margarine Xanthan Gum for thickening about 1/4 Tsp 2 cups half and half or heavy cream. 1/2 cup freshly grated Parmesan cheese, (more if desired) Salt and white pepper to taste 1 pinch cayenne pepper, optional 1 tsp Sriracha sauce (if desired) 8 ounces shrimp or cooked snow crab meat, cut into chunks DIRECTIONS: In a large saucepan over medium heat: Melt the butter, add the heavy cream and Parmesan cheese, only adding Xanthan gum in pinches as it warms up. (do not let it boil) (Xanthan takes time to thicken) (Don't use too much Xanthan gum or it will get slimy) If you aren't sure about how much Xanthan gum to add, use regular Parmesan, but using less Xanthan gum to help bring it to your desired thickness. Stir until thickened and creamy, add Salt, White Pepper and cayenne pepper to taste, Stir in Sriracha sauce, add the seafood, Stir and heat over low heat just until the seafood is heated. Serve over cooked pasta with additional grated Parmesan.
I'm no expert but i used basically the same recipe but added cream cheese. Was almost exactly Red Lobsters
This was too bland and too creamy for me. It did not remind me of Red Lobster's dish at all! I used real crabmeat, real half and half, and real parmesan. So disappointing, but I see others loved it. Onward and upward!
Varied this to make appetizers, spread on crisp sliced bread to make bruschetta. Amazing!
This was good but kinda bland with all the cream and flour. Needed garlic for sure. Maybe some onions.
I made the sauce a little richer by using half heavy cream and half half-n-half. Not quite as fattening as using all cream but adds some body to the sauce. I used fake crab and a little more parmesan. Served it with fettucine.
This was delicious! It's really fast and easy to make and every bit as good as the Red Lobster one. I used shrimp and scallops and cooked them in butter and garlic. I'm glad I followed the suggestions to add garlic to the butter when making the sauce and to use extra cayenne. It was the perfect flavor!
I love this recipe! I think I like it even better than Red Lobster's version - this was creamier.
This sauce was wonderfully creamy, but it just lacked a little something as is. I think next time, I'll add a bit of garlic to the butter while it melts to get a little extra flavor in there. And definitely a little more cayenne pepper. To the sweet boy who made this for his wife, I'm sure even without exact measurements she absolutely loved it. :] Personally, I'd use about a quarter teaspoon of salt and pepper to start with, then taste the sauce and see if you want more. With the cayenne pepper, even an eighth of a teaspoon can turn up the heat too much, so you want to sprinkle it lightly, just enough that you can see a little tint of red -- you don't want it to pile up though. Stir it, taste it, add more if you want more spice.
I made this for my Sweetheart last might. Crab Alfredo over Linguine is one of his favorite dishes and I had never had it, so I was a little nervous. Last night he pronounced it officially divine, and by gum it was- It was fabulous. I used heavy cream, a slight pinch of dried hot pepper, Spelt flour instead of white for the roux, and used Blue Crab instead of Snow. This recipe is so easy and fast- just a little over 25 min from melted butter to finished product! I had made Angelhair pasta by hand, so that's what the Alfredo went on top of. DEE-lish! The leftovers can go into a quiche or Seafood Benedict. Yummm I highly recommend this recipe to a cook with any (or no) level of experience!
Just a thought - for those of us who may need a little help, directions like "Salt and white pepper to taste" and "a few grains of cayenne pepper" aren't helpful. The goal is to match the original, and by the reviews you've got a good recipe here, but maybe a suggestion as a place to start with how much of these ingredients, at least when I make it the first time. Sure, i could get my wife's input (she's the cook, not me) but that would kinda ruin the surprise!
Delicious! Love Red Lobster's version and this is really just as good. I used heavy whipping cream instead because it's all I had. Turned out so thick, creamy and delicious. I'd give it 10 stars if I could!
Wonderful Recipe, just added a few extra touches according to taste.
Great dish. I would suggest adding just a little bit more whipping cream and a little less flour. It was a little bit grainy tasting. I added Parmesan and garlic into the sauce while it was cooking. MMMMMMM MMMMMM Good.
So delicious, even when I used fat free half and half (land o lakes).
Just a hint. Red Lobster is a "sister" to Olive Garden. I believe the Alfredos are similar.
Tasted just like the real deal at Red Lobster. I added some sauteed chopped red pepper & shallots and it added some zip without changing the texture or basic taste.
I highly recommend this to anyone who enjoys Red Lobster's Crab Alfredo. It came out perfectly. I made the sauce in advance and it thickened upon standing so I added a little of the pasta water to thin it out.
I highly recommend this if you're a fan of Red Lobster's Crab Alfredo. This turned out perfectly.
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Part 4 - Dinner: Lobster Stuffed Shells
This is one cheesy recipe, so try to use quality stuff aged cheddar and a block of parmesan, not the pre-grated kinds. We usually make stuffed shells with spinach instead of lobster. It's one of those versatile dishes you can always use the same recipe and just swap the lobster for something else: crab meat, beef, mushrooms, you name it. Serve the shells with a simple tomato sauce. Part 1 - Cooking the Lobster Part 2 - Breakfast: Lobster Eggs Benedict Part 3 - Lunch: Lobster Roll Part 5 - Lobster Bisque
Simple White Wine Tomato Sauce
• 500 ml canned crushed tomatoes • 1/2 cup white wine • 2 cloves garlic • 1 tablespoon tomato paste • 1 tablespoon olive oil • 1 tablespoon cream
On medium heat, sweat the garlic in olive oil. Add the white wine and let reduce for 1 minute. Add all the rest of the ingredients, turn the heat to low, and simmer for 10 minutes.
Lobster Stuffed Shells
• 24 giant pasta shells • 2 cups lobster meat (4 tails), finely chopped • 1 cup cottage cheese • 1 cup cheddar • 1/2 cup white wine • 1/2 cup cream • 1/2 cup parmesan • salt+ black pepper • chives (optional)
Cook the pasta in boiling water for about 15 minutes, or what the package indicates. They must still be al dente. Set aside.
In a pan reheat the lobster with a dash of olive oil. Add the wine and let it bubble away. Add the cream and simmer for 5 minutes. Season with salt and pepper.
In a bowl mix the cottage cheese, cheddar and parmesan. Add the lobster mixture.
In a large deep oven pan pour half of the tomato sauce in the bottom. Stuff each shell with about a tablespoon of the filling and put them in the pan. Pour the rest of the sauce over the shells and top with a bit of parmesan and/or cheddar.
Cook in the oven for 15 minutes at 375F and finish with broil for a couple of minutes. Let cool for 5 minutes and eat. Garnish with chopped chives.
Hancock Gourmet Lobster Celebrates Tenth Gold sofi
The folks at Hancock Gourmet Lobster Co. are still celebrating their Old Port Lobster Flatbread’s win of the 2013 sofi™ Award for Outstanding Frozen Savory. This is the 10 th sofi™ Gold Award that the company has won for its lobster specialties.
The Old Port Lobster Flatbread was one of 125 finalists selected by a national panel of specialty food professionals from a record-setting 2573 entries across 32 award categories. Winners were announced July 1, 2013 by internationally-acclaimed Chef Marcus Samuelsson at a red carpet ceremony at the Summer Fancy Food Show in New York.
“We are delighted and honored to win and we appreciate getting the recognition for our great gourmet products”, said the company’s founder and president, Cal Hancock. “We were told by many at the show that this was the best thing they tasted.”
The Old Port Lobster Flatbread is made with big chunks of Maine lobster, artichokes, parsley, and lemon herb butter, topped with Romano cheese on a flavorful oval flatbread. “There is a whole lobster in each flatbread and we really do focus on quality,” said Hancock. “As we like to say ‘Welcome to Maine…the way food should be.’” Judges consider quality, taste, innovativeness, ingredients, merchandisability, and best in class when determining finalists. The specialty food industry each year turns to the results of this competition to discover emerging trends, as well as the highest-quality, most innovative products.
“Winning a gold sofi™ Award has always meant getting greater recognition in the gourmet food world and in the media”, said Hancock. “It has helped us grow our business and helps us continue making great gourmet products for all of our customers.”
Hancock Gourmet has been nominated for the awards numerous times in its 13-year history, taking home Gold Awards for Pemaquid Point Lobster Pot Pies (2003) Cundy’s Harbor Lobster Stew (2007), Port Clyde Lobster Mac & Cheese (2008 and 2010), Spruce Head Smoked Scallop Lobster Bisque (2008), Linekin Bay Lobster Corn Chowder (2010), York Harbor Lobster Risotto on the Half Shell (2011), Orr’s Island Oyster Stew (2011), The company won Best Product Line in 2011 and was previously a finalist for its Nubble Light Lobster Wellington (2005) and for Best Product Line (2008).
Steam It, Boil It, Grill It: 10 Recipes For Your End-of-Summer Lobster Fling
Photo Credit: Tommy Bahama
End your summer with a lobster-filled dinner alfresco
Summer is coming to an end, and there's no better way to say goodbye than with a lobster feast. These popular shellfish have come a long way -- they used to be used as fishhook bait and were fed to prisoners, slaves, and servants, but now they're one of the more expensive items on fine-dining menus. Whether you prefer to steam them, boil them, or grill them, we're sharing 10 recipes to help you plan out your menu.
If you're hosting a Mexican-style lobster fling, then the Lobster and Avocado Quesadillas will be perfect for your guests. They would pair well with a delicious classic Margarita. Planning more of a picnic-style bash? Go with the Tommy Bahama Lobster Roll BLT. It's picnic perfect with two classic sandwiches in one -- you get the best of both worlds.
While Maine Lobster is in season until mid-October, you'll want to enjoy it alfresco. Don't forget to uncork your favorite bottle or summer rosé, such as Grandioso Rosé 2014, and let the good times roll.
Grilled Lobster with Lobster Jus Recipe
Photo Credit: Flickr / Prayitno / CC BY 4.0
Grilled lobster tastes better when eaten outdoors.
A delicious treat from BLT Fish, this lobster dish is packed with flavor and fresh ingredients. -- Amy Eubanks
Lobster and Avocado Quesadillas
Photo Credit: Thinkstock / shalamov
Enjoy lobster Mexican-style.
Delicate lobster meat nestled between citrusy goat cheese and creamy avocado makes for a fantastic meal, especially if you butter up the pan to get a nice and crisp exterior.
If you ever find yourself with leftover lobster, this is the perfect dish to use it up in. When would this ever happen, you ask? Well, let's say there was a sale on lobster and you ended up boiling more than you could eat. Voilà! Lobster quesadillas for everyone. -- Yasmin Fahr
'Lobster Man' sweetens recipes
PANAMA CITY — "Lobster Man" Konrad Jochum and Spinnaker Beach Club Executive Chef Jason Glass teamed up Saturday for a cooking demo of items from Spinnaker's new menu — from the 'Hillbilly Hummus' and Cool Summer salad to flatbread, before diving into drinks and dessert.
Guests for the cooking class at Somethin's Cookin' were pleasantly surprised at the addition of peanut butter in the Hillbilly Hummus — aka 'Southern Hummus' on the menu at Spinnaker, 8795 Thomas Drive.
"I'm making Redneck Lobster Pizza, because I'm the Lobster Man," said Chef Konrad Jochum, who oversees kitchens at Spinnaker and Schooners in Panama City Beach. "This is the Shrimp Flatbread at Spinnaker, the same recipe, except we're using lobster instead of shrimp."
Lobster made a guest appearance to whet guests' palates for the 28th annual Lobster Festival and Tournament at Schooners, 5121 Gulf Drive in Panama city Beach, where lobster will be served Sept. 11-17. Schooners' Lobster Feast on the Beach is set for Sept. 16-17. (See next week's Entertainer for more details.)
The flatbread base for Saturday's Redneck Lobster Pizza was cooked at 375 degrees for 8 to 10 minutes, then topped with mascarpone cheese, collard greens, black-eyed pea salad, Asiago cheese and lobster meat, of course. The pizza was put back in the oven to melt the cheese, then served alongside a Lobster Salad — a delicious blend of lobster meat and Creole remoulade — stuffed in a lobster tail.
Dessert was another meal in itself, served in a glass with a split biscuit.
"This is a Peach Strawberry Shortcake with grilled peaches. You have to try those peaches," said Jochum, who also served grilled peaches and strawberries in a cocktail.
1 16-ounce jar peanut butter
3 tablespoons smoked paprika
1½ cups apple cider vinegar
1 tablespoon black pepper
Garnishes: Roasted peppers, pecans, pickled okra
Place all ingredients in a container and puree with Burr mixer until smooth.
2 packages fresh strawberries
Whipped cream for garnish
Grilled peaches for garnish
Brush biscuits with egg wash, sugar and vanilla. Bake at 325 degrees for 25 minutes or till done.
Combine strawberries, peaches, vanilla and sugar in a pot and simmer for 5 minutes. Add peach preserves and simmer for 10 minutes and chill. Assemble shortcake garnish with whipped cream and grilled peaches.
Lobster Flatbread - Recipes
In 1915 Stephen E. Bayley settled in Pine Point, dug clams in Jones Creek and trapped lobsters off the coast to feed his wife and four sons. When there was enough left over to sell, his wife Ella would cook the lobsters and sell them to people through her kitchen window.
The years passed and the business grew enough so that Steve and his sons bought lobsters from other local fishermen, and built tanks so that they could store larger quantities of lobsters in order to sell to restaurants and other dealers. The business is now owned and run by Steve’s grandson Bill and his great-granddaughter Susan.
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