Steam, whole
An inch of water in a wide pot. Lobster in head-first, lid on. Nine minutes for a 1.25 lb, twelve for a 1.5 lb, fifteen for a 2 lb. Straight to an ice bath if you are making salad; serve hot if you are plating.
Shellfish · Cold-water
Cold-water lobster.
Live Maine lobsters from the tank and cold-water tails on ice. The shellfish call we get most often, and the one we are most proud of.
I From the counter
About the lobster.
Lobster from cold water tastes better. Slower growth, denser sweet meat, firmer texture. We work two sources: live Maine lobsters from the tank, 1.25 to 2 lb selects with larger by request, and frozen cold-water Canadian tails, 4 to 6 oz and 6 to 8 oz, for the nights you want it ready in minutes.
Picked lobster meat — claw and knuckle, sometimes tail — is in the case daily, cooked that morning. The good stuff for lobster rolls, salads and pasta. Sold by the half-pound.
We crack and split on request. Tell us whether you are steaming, grilling or roasting, because the cut depends on the method.
At a glance
Live whole1.25 – 2 lb standard · 3 lb+ by request
Tails4 – 6 oz · 6 – 8 oz · cold-water, Canadian
Picked meatClaw and knuckle, cooked that morning
SourceMaine / Atlantic Canada
NoticeSame-day from the tank · 24 hours for 3 lb+ specials
Cooking notes
How we’d cook it.
Grill, split tails
Tail split lengthwise, flesh-side up over medium-high. Brush with melted butter every 60 seconds. Five to seven minutes, until just opaque. A squeeze of lemon.
Lobster roll
Toss room-temperature picked meat with mayonnaise, lemon, chive and salt. Toasted top-split brioche rubbed with butter on both flat sides and griddled gold. Pile it in, eat fast.
More from the case
While you are here.
Hold one for me
Call the counter.
24 hours’ notice for special cuts and dry-aged whole loins, 48 for whole-animal items and holiday standing orders. We hold the case for the order with your name on it — that is the counter conversation behind every cut.