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.
Our products are always fresh and as such are subject to seasonal availability.
Our website only accepts orders placed three days in advance.
We are pioneers in the shipping of lobsters and have sold over 30 million pounds of lobsters!
207-883-4571
9 Avenue 6 Scarborough, ME 04074
Lobster Recipes
Baked Stuffed Maine Lobster Tails
one box of ten frozen 4-5 ounce Bayley's Lobster Tails
butter
stuffing:
2 sleeves of Ritz crackers, crushed
1/2 cup ketchup
1 tablespoon A1 sauce
1 tablespoon Heinz 57
1 tablespoon melted butter
1 egg
Preheat broiler. Thaw lobster tails by placing them each in a bowl of lukewarm water for 15 minutes. Place lobster tails in rapidly boiling water for 10 minutes, then cool by placing them directly into cold water. Split tails lengthwise by holding the rounded side up and running a sharp, serrated knife through the center. Be sure to cut through all of the shell and devein the tail. When you are done, the tail should be butterflied with the meat inside facing up. Gently loosen the meat in the shell. Put 1 teaspoon of melted butter inside each lobster tail half. Pat the stuffing over the top of the lobster meat. Put another half of a teaspoon of melted butter over the top of the stuffing. Place lobster tails under broiler until stuffing browns (about 5 minutes). Serve with small steaks for an amazing surf and turf! Serves 10 easily.
Bayley's Maine Lobster Roll
1.25 pounds of FRESH Bayley's Lobster Meat
1/2 cup real mayonnaise
6 small, soft Amato's Italian rolls
Cut lobster meat into bite-sized pieces. In a bowl, mix together lobster meat and mayonnaise. Fill rolls with mixture. Serves 6.
Easy Grilled Lobster Tails
1 box of frozen, 4-5 ounce Bayley's Lobster Tails
2 sticks melted butter
2 cloves minced garlic
2 tablespoons fresh lemon juice
Thaw lobster tails by placing them each in a bowl of lukewarm water for 15 minutes. Mix other ingredients together in a sauce pan over low heat. Cut tails down the center lengthwise so that they are butterflied. Place tails in a grill rack and grill over medium heat with the meat facing up, basting often with the butter mixture. Turn once or twice as necessary. Lobster tails are done when the meat is white instead of opaque. Total cooking time should be about 10-12 minutes but can vary greatly with the heat of the grill. Great served with grilled vegetables and corn on the cob. Serves 8-10
Lobster Fettucine Alfredo
1 pound cooked lobster meat cut into bite-sized pieces
12 oz dried egg fettuccine
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1/2 cup grated Parmigiano-Reggiano
2/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook pasta until al dente and drain. Reserve 1/2 cup cooking liquid. While pasta is cooking, melt butter in a skillet over low heat. Add heavy cream and bring heat up so that the mixture boils. Reduce cream mixture a bit (about 5 minutes). Put drained pasta back into the pot in which it was cooked and set at a medium high heat. Add the cream mixture to the pasta along with the Parmigiano-Reggiano and lobster meat and combine. Salt and pepper to taste. Serve garnished with fresh basil or sprinkle with additional Parmigiano.
Lobster Fried Rice
1 pound cooked Lobster Meat cut into small pieces
1 1/2 cups leftover cooked white rice
3 tablespoons vegetable or wok oil
3 eggs, beaten
2 cloves garlic, chopped
1 Tablespoon fresh minced ginger
1/2 cup diced carrots
1/2 cup pea pods
1 can baby corn
4 scallions, thinly sliced on an angle
1/3 cup dark soy sauce
Heat a wok or large non-stick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small pieces. When eggs are cooked, add garlic and ginger to the pan. Add carrots, pea pods, scallions and baby corn to the pan and quick stir-fry veggies for just a couple of minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add lobster and soy sauce to the rice and stir fry 1 minute more. If you like it spicy, add 1/4 tsp of Chinese hot oil at the end. Serve garnished with a few chopped scallions.You can substitute any veggies you like in this dish. Also, if you have no dark soy, or if you just want to try something different, you may use a commercial "stir fry sauce" combined with regular soy as the liquid.
Lobster Newburg
1 pound of cooked Lobster Meat chopped into bite sized pieces
6 Tablespoons butter
3 Tablespoons flour
1.5 cups half and half
3 beaten egg yolks
3 tablespoons sherry
1 tablespoon fresh lemon juice
In a skillet over medium heat, melt butter, then whisk in flour to form a smooth paste. Add half and half slowly, stirring constantly until thick and bubbly. Whisk half of the that mixture into egg yolks then return all of the egg yolk mixture to the skillet. Combine well and stir in lobster meat. When lobster meat has heated through (about 2-3 minutes), stir in sherry and lemon juice. Serve over puff pastry shells or white rice.
Maine Lobster Pie
1 pound fresh Lobster Meat, cut into bite-sized pieces
1 stick butter
5 Tablespoons flour
2 ½ cups heavy cream
3 egg yolks
1 egg beaten
1/4 cup sherry
2 cups chopped leeks
1 puff pastry sheet, thawed
Melt butter in saucepan over medium heat and sauté lobster meat until you see a bit of red coloring, remove lobster meat and portion into ramekins. Add chopped leeks to butter and sauté until soft. Add flour and stir to make a paste. Slowly add in heavy cream and heat until mixture is thick and bubbly. Add 3 tablespoons of cream sauce to egg yolks and combine and then pour egg yolks back into cream sauce. Add sherry to sauce and combine. Pour cream mixture over lobster in each ramekin and cover with puff pastry sheet that has been cut to fit over the top of the ramekin. Brush puff pastry sheet with beaten egg and bake at 400 for 12 minutes or until pastry sheet is puffed up and brown.
Seafood Fra Diavolo
1/2 pound raw Tiger Shrimp, peeled and deveined
1/2 pound Lobster Meat, cut into bite-sized pieces
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 tablespoon olive oil and the red pepper flakes. Heat the 2 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the can of tomatoes, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the pan along with the lobster meat; toss to coat, and cook for about a minute longer. Stir in the parsley and basil. Season with salt, to taste. Serve with pasta and crusty bread. Serves 4.
Simple, Boiled Lobster
1 ounce Sea Salt
1 Quart Water
1 medium (1.25 lb) live Maine Lobster
Bring water to a boil. Drop lobster into pot head first (if you put them in tail first, you risk being splashed with boiling water). Cover pot. Start timing from the time that you put the lobster into the pot. A medium hard-shell lobster will take about 20 minutes and a medium soft-shell only about 15 minutes. It is important to note that it is very difficult to overcook lobsters. When they are cooked longer, they get more tender. However, when you undercook a lobster, you run the risk of not having the tomalley (liver) of the lobster fully cooked. The tomalley turns green only when fully cooked. If it is not fully cooked, it will be a blackish, oily substance when you open up the lobster. This is why we always suggest erring on the side of adding a few extra minutes if you are not sure. It is fine to cook several lobsters at the same time as long as the water is able to come back to a boil during the cooking process.
Traditional Maine Lobster Stew
1 pound of Lobster Meat, cut into bite sized pieces
1/4 pound butter
1/2 gallon half and half
1/2 pint heavy cream
Melt butter in the bottom of a large pot over medium heat. Add the lobster meat, then add 4 tablespoons of water and sauté until the butter turns slightly red (about 3-5 minutes). Slowly add the half and half to the pot, stirring constantly. Add heavy cream to the pot. Allow the stew to heat up (do not boil) then remove it from the heat and cool it to room temperature. Refrigerate overnight in order to allow the stews flavor to deepen. Reheat and serve with oyster crackers. Serves 4
