Live Maine Lobster and ShellFish
Live Maine Lobster and ShellFish Live Maine Lobster and ShellFish Live Maine Lobster and ShellFish Live Maine Lobster and ShellFish Live Maine Lobster and ShellFish Live Maine Lobster and ShellFish Live Maine Lobster and ShellFish
$ 145.00

Summer clambakes and significant celebrations are the time for Lobster and shellfish. Perhaps it is because anyone can steam or boil a lobster - even while being extremely festive! These are the classic hard shell, big-clawed Maine lobsters, the cold, clear water Maine oysters. If you have had the chance to try tank stored versus straight from the lobster day boat, you know the almost night and day difference in taste and texture. Lobsters from Stonington Harbor, the largest lobster day boat harbor in the world, is distinctly the best and we get the lobsters to you the freshest way feasible. Adding the incredible oysters and clams from Maine make a party a celebration!

Just Lobsters. Four or Six (or more) 1.5 or 1.25 pound Live Hard shell lobsters

Shuck 'n Live Combination. Four or Six 1.5 or 1.25 Live pound lobsters and 3  dozen (or more) Live Maine Oysters. 

Clambake. Four or Six 1.5 or 1.25 pound  live hard shell lobsters and 3 pounds (or more) of live soft shell clams (steamers). See our one pot clambake recipe here.

Collusion. Add a dollop of creme fraiche and Siberian Caviar to your oysters

Fake News. Or skip the Russian influence and add a dollop of Salmon Roe instead.

 Shipping Lobsters and Shellfish:
Lobsters and Oysters are unique in that they can get oxygen from both the water and the air. Like most shellfish they can become exposed on the beach or rocks during low tide. The lobster has evolved so that it can survive outside the water until the tide returns. (Normally around 8-10 hours). If a lobster or Oyster is kept in cold damp area, it can survive for up to 48 hours. Do  not put lobster in either fresh or seawater and keep refrigerated until cooked (within 12 hours of receipt). 
While you may want an oyster shucking knife, many people open them with blunt (butter- like) knives. Be sure to wear a heavy glove at least on the hand holding the oyster. 

Frank Bonanno,  Bonanno Concepts