Contact Us

  • Bayley's
  • 207-883-4571
  • 9 Avenue 6 Scarborough, ME 04074 United States

Information

About us

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

Bayley's

Shrimp Recipes

                                                                  


Seafood Fra Diavolo

  • 1/2 pound large shrimp, peeled, deveined
  • 1/2 pound lobster meat
  • 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 pounds
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; 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.