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.
Straight from the lobstermen's boats to our tanks and then out the door to your home. One and one quarter pound whole lobsters from the icy cold waters of the Gulf of Maine will be shipped to you live, cooked, or partially cooked and packed in ice. You can not get a fresher lobster anywhere!
Live Lobsters should be cooked the same day that they arrive. Once cooked, lobsters can be kept in refrigeration for 3 days and heated up before serving.
Lobster cooking and/or reheating instructions are included.
Straight from the lobstermen's boats to our tanks and then out the door to your home. One and one quarter pound whole lobsters from the icy cold waters of the Gulf of Maine will be shipped to you live, cooked, or partially cooked and packed in ice. You can not get a fresher lobster anywhere!
Live Lobsters should be cooked the same day that they arrive. Once cooked, lobsters can be kept in refrigeration for 3 days and heated up before serving.
Lobster cooking and/or reheating instructions are included.
