Lobster Place Menu

Lump crab meat, boston lettuce, tomato & house remoulade, on a grilled potato bun

Crispy shrimp cutlet, cabbage, torigashi mayo & tonkatsu sauce, served on a potato bun

Atlantic salmon, pickled peppers, tomato, Boston lettuce & smoked aioli, on a grilled potato bun

Crispy sole, fried shrimp, fries, old bay, lemon & tartar sauce

Bulgar wheat mixed with salsa verde, sautéed kale and chickpeas (Choice of: Grilled Salmon or Grilled Shrimp)

Romaine, kale, green beans, cherry tomatoes, scallion, cucumber, red onion, feta cheese, dill & balsamic dressing.

Red miso, butter, breadcrumbs, scallion & lemon.

Steamed & Chilled Shrimp Tossed in Old Bay and served with Lemon

Chilled tiger shrimp and cocktail sauce (5 pcs)

An Amy's Sourdough boule hallowed out and served with your choice of New England Clam Chowder, Lobster Bisque or Manhattan Clam Chowder

Authentic New England Clam Chowder, thick and rich, made with sweet cream and flavorful clam broth, loaded with chunks of clams, potatoes and spices.

A perfect blend of rich cream, sherry and lobster meat pureed into a smooth, delicious bisque

This chowder is full of garden vegetables, chunks of clams, potatoes and a savory blend of herbs.

French fries topped with our famous New England clam chowder, bacon & fine herbs!

Shoestring fries tossed in old bay and smoked Spanish paprika

Buttered red bliss potatoes

Full ear of buttered yellow corn w/ bbq spice seasoning

Homemade slaw with cabbage, carrots, mayo, moscatel vinegar, Dijon mustard, lemon juice, parsley, tarragon, chives, celery seed, salt and black pepper

6oz, claw and tail meat, celery, scallions, lemon & mayo, on a toasted top-split bun

Maine style lobster roll, 4oz, chips & choice of soup. Perfect for a picnic!

Maine style lobster roll, 6oz, chips & choice of soup. Perfect for a picnic!

Freshly steamed north Atlantic hard-shell lobster served with butter & lemon

Freshly steamed north Atlantic hard-shell lobster served with butter & lemon

Freshly steamed north Atlantic hard-shell lobster served with butter & lemon

Fresh steamed north-Atlantic lobster, clams, mussels, chorizo, potatoes & corn-on-the-cob served in a rich seafood broth (serves 2)

Fresh steamed north-Atlantic lobster, clams, mussels, chorizo, potatoes & corn-on-the-cob served in a rich seafood broth (serves 2)

Salmon, higiki, avocado, red radish & tobiko mixed w/ ponzu sauce.

Salmon belly, squid, uni, ebi, ikura, bonito-soy dressing over seasoned rice

Chopped tuna belly, nori, scallion, furikake, served over seasoned sushi rice

BBQ eel w/ unagi sauce served over seasoned rice.

Chef's selection of 1 sushi roll and 8 pieces of nigiri.

Mix of salmon, tuna & yellowtail sashimi (6 pieces total).

Mix of salmon, tuna & yellowtail (12 pieces total).

Atlantic Salmon

Seared salmon belly

Yellowfin tuna

Yellowtail

Fatty bluefin tuna

BBQ Eel

Sea Urchin from Santa Barbara, CA

Cured salmon roe

Imitation crab, cucumber, avocado, nori, white rice & sesame seeds.

Yellowfin tuna, white rice & nori on outside.

Salmon, white rice & nori on outside.

Spicy yellowfin tuna, nori, white rice & sesame seeds.

Spicy salmon, nori, white rice & sesame seeds.

Yellowfin tuna, avocado, nori, white rice & sesame seeds.

Salmon, avocado, nori, white rice & sesame seeds.

Eel, avocado, nori, white rice & sesame seeds.

Salmon, cucumber, nori, white rice & sesame seeds.

Yellowtail (hamachi), scallion, white rice & nori.

California roll wrapped w/ tuna, salmon & avocado.

Tempura fried shrimp w/avocado, cucumber, masago & topped with eel sauce.

Fried soft shell crab w/ avocado, cucumber, masago & scallion.

Chopped tuna belly, scallion, rice, nori, nigiri sauce.

California uni, shiso, rice & nori.

Lobster meat w/ avocado, spicy sauce & masago.

Red crab meat w/ avocado, cucumber & spicy sauce.

Salmon avocado w/ seared salmon belly, sesame seeds & ponzu sauce on top.

Miso, dashi, tofu, scallion, wakame. (16oz)

Japanese soybean, sea salt.

Wakame seaweed, soy sauce, sesame oil, sesame seeds. (8oz)

8oz

Kewpie mayo, sriracha, mirin, sesame oil & lemon. (2oz)

Japanese horseradish (2oz)

Pickled Ginger (2oz)

Sushi-Grade Tuna: #1 Grade sashimi-cut yellowfin loin. Clean, mild, meaty flavor. Each tuna is strictly selected by our sushi chef based on its natural color, firmness and fat content.

Sushi-Grade Salmon: Sashimi-cut Atlantic salmon loin prepared daily by our sushi chefs. Each loin is cured and then frozen for 24 hours to remove any bacteria. Yields a mild, fatty flavor and delicate texture.

Sushi-Grade Yellowtail: Raw flesh has a clean, subtle flavor while the cooked meat is firm with a sweet, buttery taste.

Osaki Brand imitation Crab Sticks.

Unagi BBQ eel. Pre-cooked. Deliciously rich, buttery and full flavored.

Rich, sweet and buttery uni lobes from Maine. Each tray is 4oz. Please note tray style may differ from photo.

Wild caught using gill nets. Premium salmon with beautiful color, firm flesh & clean taste. Previously frozen. Sold as fillet skin-on. Oceanwise recommended.

Farm-raised in New Zealand using marine net pens. Sold skin-on. Distinctive, buttery, full flavor with a delicate flesh and large flakes. Ocean Wise recommended.

Great seafood made easy. Our signature Atlantic salmon marinated in white miso paste, sake, mirin and sugar. To Cook: Preheat oven to 425F. Cook skin side down in ovenproof dish for 13-15 minutes.

Fresh Salmon blended w/ scallions, bell peppers, parsley, garlic, white onion, black pepper, sour cream, old bay spice & bread crumbs. To cook: Sauté or grill on medium-high heat for five minutes per side or bake at 450°F for 10-12 minutes.

Farm-raised by Samherji in Iceland using inland tanks. Sold skin-on. Mild yet rich and fatty, this large flaked fish maintains a moderately firm texture and overall similar flavor to salmon. Ocean Wise recommended.

Wild-caught in Iceland using otter trawls and gillnets. Bacala is salted codfish and needs to soak in the refrigerator for 48 hours in 3 gallons of cold water, changing at least twice a day then simmer the fish in a pan until cooked through. Mild and clean flavor with large flakes.

Wild-caught in the Atlantic (Mid-east and Northeast) using trawls and pots. Sold skin-on. Tender, mild flavored and fine-flaked flesh with tasty skin. Ocean Wise recommended.

Wild-caught in the Falkland Island MSC certified fishery using trawlers and long lines. Previously frozen. Sold skin-off. Rich, melt-in-your-mouth flavor with large, firm, moist flakes. Ocean Wise recommended.

Loved for its mild, sweet flavor and dense, flakey texture that holds up well to a variety of cooking methods. Ocean Wise Recommended.

Wild-caught in the North Atlantic Nova Scotia fishery using bottom long line gear. Sold skin-on. Mild, slightly sweet flavor and large flake. Ocean Wise recommended.

Wild-caught in the North Atlantic using otter trawls, long lines and gillnets. Sold skin-off. Mild, with a slightly sweet flavor and large, moist flake.

Wild-caught in the North Atlantic using bottom trawls. Sold skin-off. Slightly sweet and mild flavor with a large flake and dense meat. Ocean Wise recommended.

Wild-caught in the U.S. Gulf of Mexico using hook and line methods. Sold skin-on. Mild yet distinctive flavor with a moist and finely-flaked texture.

Wild-caught in the North Atlantic using dredging and trawls. Sold skin-off. Also known as sand dab. Mild in flavor with delicate, fine-flaked flesh.

Wild-caught in the North Atlantic and Pacific using long lines. Sold as steak, skin-on. Flavorful, moderate taste with slightly fatty, meaty and moist flesh.

Wild-caught in the Indian Ocean using long lines, rod and real, and hand lines. Sold as steaks, #1 grade. Moderate and clean flavored with a meaty texture and taste.

Wild caught Skate from the North Atlantic waters offshore. Sold as steaks on the bone (skin-off) weighing approximately 10-12oz. Rich, moist flavor with a tender, succulent texture. Full of heart-healthy Omega-3's. 10-12oz.

Wild caught in the northeast Atlantic. Thaw in the fridge for 8 hours and then treat as a fresh product. Perfect poached, pan-fried or roasted.

Mediterranean sea bass. Thaw in the fridge for 8 hours and then treat as a fresh product. Delicious when pan-seared or baked.

Wild-caught in the U.S. Gulf of Mexico using hook and line methods. Mild yet distinctive flavor with a moist and finely-flaked texture. Comes Scaled and Gutted. If you would like it prepared another way, please specify in notes when ordering.

Farm-raised by Agromey Farms in Turkey using open ocean net pens and closed inland tanks. Sold whole, scaled and gutted, 1lb fish. Mild and slightly sweet, this fine-flaked fish is similar in flavor to snapper. Comes scaled and gutted.

Farm-raised by Agromey Farms in Turkey using open ocean net pens and closed inland tanks. Comes scaled and gutted.

Wild-caught in Holland. Sold whole, frozen. Highly prized mild and sweet flavor with dense flesh that has a fine flake.

Wild-caught along the Southeast U.S. coast using either cast nets, gillnets or hook and line methods. Rich, strong and slightly sweet flavor with fine flakes and plenty of Omega-3s. Comes scaled and gutted. Ocean Wise recommended.

Wild-caught in the Gulf of Mexico and Southern Atlantic using trawls. Sold shell-on, head-off. 16-20 pieces per lb. Sweet with a tender texture.

Farm-raised in Vietnam in ponds and mangroves. Sold peeled and deveined. 16-20 pieces per lb. Mild, sweet flavor and tender texture. Previously frozen.

Wild-caught by nets in Ecuador. Sold shell-on, head-off. 10-12 pieces per lb. Sweet, with a meaty and tender texture. Previously frozen.

These sustainably farmed blue shrimp from the South Pacific have a unique flavor profile that comes from high levels of the amino acids Glycine and Proline (main composite of honey) giving them a unique sweetness, superior to other shrimp. Their beautiful blue color is due to the purity of the New Caledonian lagoon waters and the natural food supply from the lagoon’s plankton. Once cooked, they take on a beautiful orange pink hue without any dye. Previously frozen. Oceanwise recommended.

These wild Mexican blue shrimp have a unique flavor profile that comes from high levels of the amino acids Glycine and Proline (main composite of honey) giving them a unique sweetness. Previously frozen. Fair Trade certified.

Wild-caught in Iceland, New Zealand and Scotland using trawls. Sold, shell-on, head-on, frozen. 5 pieces per lb. A sweet, full flavor similar to lobster.

Wild-caught by nets in Ecuador. Sold shell-on, head-on. 7-10 pieces per lb. Sweet, with a meaty and tender texture. Previously frozen.

Wild-caught in the North Atlantic by dredging. Dry scallops. 10-20 pieces per lb. A rich, sweet taste with a lean, firm texture.

A rotating selection sourced directly from oyster farms along the east coast. Sold unopened. If you have a style of oyster that you would like to focus on please put that in your notes and we will do our best to choose oysters best suited to your taste (i.e. Small vs large, briny vs sweet, etc.) PLEASE NOTE: In order to ensure quality, we do not take advanced pickup or delivery orders for shucked oysters. All opened oyster purchases must be made in person and we will open them to-order at our store. These orders are typically processed in a matter of minutes so we'll have you on your way in no time. Opened oysters purchased in the store are $3 each.

Sourced directly from oyster farms along the west coast. Selection varies based on what's freshest. Sold unopened. PLEASE NOTE: In order to ensure quality, we do not take advanced pickup or delivery orders for shucked oysters. All opened oyster purchases must be made in person and we will open them to-order at our store. These orders are typically processed in a matter of minutes so we'll have you on your way in no time. Opened oysters are $3 each.

Miso Scallion Oysters, Set with a compound butter made with panko breadcrumbs, butter, miso paste, sugar and scallion Cooking Instructions: Broil – Place tray with oysters under broiler, ideally 10” away from heat source. Broil for 2 minutes. Bake – Place tray with oysters in a pre-heated 400 degree oven, and cook for 6-7 minutes.

Wild-caught. Harvested in east coast bays and estuaries using tongs, rakes or dredges. Sweet, buttery and mildly salty flavor with small-sized bellies. Ocean Wise Recommended.

Farm-raised on the ocean floor in California and then harvested by hand. Small and tender with a sweet meat. Ocean Wise recommended.

Wild-caught by hand during low tide in Massachusetts and Maine. A full-flavored, tender clam. We recommend purging in salted water for 30 minutes before cooking to remove any grit. Ocean Wise Recommended.

Wild-caught by hand during low tide in New York and Massachusetts. A full-flavored clam with a meatier texture. Ocean Wise Recommended.

Farm-raised in Prince Edward Island, Canada. Scrubbed and de-bearded. Delicate and plump meats that are sweet and distinctive. Ocean Wise Recommended.

Farm-raised on the seafloor in New Zealand and harvested by hand. Briny sea flavor, small and tender meat. Ocean Wise recommended.

Wild caught in the southern Atlantic. Thaw in the fridge for 8 hrs & then treat as a fresh product. Sweet, tender & perfect for any shrimp recipe.

Live, North Atlantic hard-shelled lobsters.

Fresh claw, knuckle and tail meat, cooked daily.

Fresh claw and knuckle meat, celery, scallions, lemon & mayo.

Wild-caught in Maine and Canada using traps. Sold frozen.

Perfect for stocks. Sold frozen.

Wild-caught in the Gulf of Mexico and Chesapeake Bay using traps. Jumbo lump comes from the two large muscles connected to the swimming fins of the blue crab and is the largest size available. This cooked meat is rich, with sweet and buttery undertones.

Wild-caught in the Gulf of Mexico and Chesapeake Bay using traps. Lump Crab Meat is made of broken pieces of jumbo lump with larger flakes of white body meat. This cooked meat is rich, with sweet and buttery undertones.

Wild-caught in Maine using traps. This cooked leg meat is sweet and delicate in flavor.

Wild-caught in Alaska or Norway using baited traps. Crab legs are cooked and frozen in a salt brine. Delicate and moist meat with a rich and slightly sweet taste. Sold frozen. Ocean Wise recommended.

Full of lump crab meat w/ a touch of Dijon mustard, mayo, lemon, parsley, Old Bay seasoning & panko breadcrumbs. To cook: Heat enough oil over medium-high heat to coat the bottom of a sauté pan. Cook for 3-4 mins per side.

Harvested from icy Maine waters and smoked using a cherry-blend hardwood to create a subtly sweet taste with delicate texture.

Smoked using a cherry-blend hardwood & carefully cured to maintain a sweet scallop flavor w/ no added sweetner.

Cold smoked by Samaki Smoked Fish in Port Jervis, NY. Pre-sliced, this smoked salmon has a mild smoke and saltiness and soft, silky texture.

Cold smoked by Samaki Smoked Fish in Port Jervis, NY. Pre-sliced, this smoked salmon has a mild smoke and full flavor, which is a result of double curing the fish before smoking.

Cold smoked by Samaki Smoked Fish in Port Jervis, NY. Pre-sliced, this smoked salmon has a medium smoke and saltiness that is enhanced by coating the fish with vodka & dill seasoning prior to smoking.

Cold smoked by Samaki Smoked Fish in Port Jervis, NY. A New York appetizing specialty. Delicious pre-sliced salmon rubbed with a pastrami spice.

Hot Smoked by Acme Smoked Fish in Greenpoint, Brooklyn. This trout is delivered to the smoke house live, to ensure the freshest and most delicate flavor and texture. The trout is carefully cured and filleted to perfection then slowly smoked and cooked using real hardwood.

Cold smoked by Stonington Seafood in Maine. Sweet with a mild smokiness and delicate, moist texture. Sold frozen.

This European style unagi is hot smoked w/ oak and alder wood. Savory, smoky-sweet flavor. (10oz pack)

This salad is prepared meticulously using the ideal blend of smoked whitefish and quality ingredients. Perfect served on a sandwich with some lettuce & tomato for lunch, or as an appetizer with toast points or crackers.

Wild-caught in Portugal using traps. Full flavor with a firm, satisfying bite and smooth texture. Sold frozen.

Wild-caught in Spain using traps. While pre-tenderized, we suggest further tenderization through poaching or boiling before preparation. Firm, yet tender texture and full flavor. Previously frozen.

These baby squid come uncleaned and need to have the eyes and small pin like cartilage inside the body removed. Sweet flavor and tender meat. Sold frozen.

Wild-caught in Spain using seins and traps. Pre-cleaned, tenderized and sold frozen. Mild, sweet flavor and delectable texture.

Wild-caught in the North Atlantic using trawlers. Mild, sweet flavor and tender meat. Comes pre-cleaned. Ocean Wise recommended. Previously frozen.

Adds a nice depth of color, flavor, and brine to sauces, paellas and pastas.

Marinated white anchovies in olive oil.

Helix snails w/ garlic parsley butter (pre-cooked). Bake: Place on rimmed sheet pan for 5 minutes in 425 degree oven until butter is melted. Serve w/ warm crusty bread to soak up the butter.

Farm-raised in US. Sweet and tender meat, similar to lobster. Ocean Wise recommended. Sold frozen.

Enjoy with caviar, creme fraiche and smoked salmon. Warm up in the oven at 350F for 4 minutes. Ingredients: Water, wheat flour, sunflower oil, lactose, milk proteins, skimmed milk powder, whey powder, dehydrated egg whites and whole eggs, raising agent: disodium diphosphate, sodium bicarbonate, salt, antioxidant: ascorbic acid. Contains wheat gluten, egg and milk products.

French-style cultured cream w/ a nutty flavor. A tastier alternative to sour cream in soups & sauces and a perfect complement to caviar.

Classic Ossetra native to the Caspian Sea. This Ossetra is harvested at a younger age for a more subtle flavor. The farm is located on Thousand Island Lake on the Xin’an River. The water flowing into this lake starts in high elevation national forests, making it some of the purest water used in farming (So pure that it is bottled and sold as a premium mineral water!). The young Ossetra embodies this purity. Medium-firm beads, buttery flavor, with a hit of umami followed by a whisper of nuttiness. Aged 2-3 months to develop the perfect pop of texture.

Hybrid of the Siberian Sturgeon (Baerii), native to rivers running north draining into the Arctic Ocean, and the classic Ossetra, native to the Caspian Sea. Grow to be ~40 lb, they are long and thin to navigate rocky rivers in Siberia. The water at the farm is released from springs drawing from Tibetan plateau. The farm is in rich truffle country. The mineral-rich water, from the high and arid landscape, produces caviar that is light and firm for the species Our caviar specialists age this only 0-2 months until the salt is nicely balanced. Essence of the sea, velvety, with a hint of fruitiness – softer pearls. Popular in Japan. Flavor stands up to pairings (steak tartar, sushi, soy sauce etc).

Hybrid of the Kaluga Sturgeon, which is a close cousin of the endangered Beluga and native to the Amur River (Southern border of Eastern Russia) system, and the Shrencki, native to the northern island of Japan. Same farm as the young Ossetra, but grows to be a much larger, older fish, so spends more time in the water absorbing the lake’s wonderful minerality. A bolder, more complex flavor. This is a robust caviar that can improve significantly with age. Depending on the batch, our caviar specialists age this up to 8 months until a spoonful of this caviar needs nothing else added. Subtle sweet notes of hazelnut with a buttery texture.

Native to both the Missouri & Mississippi river areas, this sturgeon is also known as the shovelnose or switchtail. It is both the fastest growing and the smallest of fresh water sturgeons. The distinctive naturally black firm roe has a uniquely sweet, lightly salted flavor that is the trademark of the species.

Wild-caught in Alaska. Known for its similarities to Salmon, Trout caviar - also known as Trout roe - is smaller in size. These eggs will burst in your mouth with a crisp, briny flavor.

Wild-caught in Alaska, this lightly salted Salmon Roe has a fresh flavor with briny overtones. It's large, robust pearls are traditionally used as a garnish for sushi or hors d'oeuvres.

The small roe of Flying Fish are slightly sweet. These eggs have been infused with a spicy wasabi brine which provides a bold overtone of flavor.

House-made lobster stock. Sold frozen.

Thick and rich, made with sweet cream and flavorful clam broth, loaded with chunks of clams, potatoes and spices.

A mix of garden vegetables, chunks of clams, potatoes and a savory blend of herbs. Gluten Free

A perfect blend of minced sweet lobster meat simmered in rich cream and sherry.

Ketchup, horseradish, lemon, Worcestershire and hot sauce.

Spicy brown mustard, mayo, Worcestershire, paprika, cayenne and shallot.

Mayo, dill pickles, fresh scallion, vinegar and lemon.

Aji mirin, white wine, miso paste and sugar.

Red wine vinegar, shallots and cracked pepper.

Unsalted, drawn butter. Ideal for lobster and crab dunking as well as cooking. Milk solids and water are removed from the butterfat, resulting in a higher than normal smoke point that imparts a richer flavor and allows food to be sautéed without burning.

As versatile as mayonnaise but with the added heat of chili peppers and Asian spices, this sriracha mayo works great as a condiment on sandwiches and wraps or as a delicious dipping sauce (8oz).

Adds texture and flavor to sushi or sauces (8oz jar).

Adds texture and flavor to sushi or sauces (8oz jar).

All natural, California medium grain white rice. A great choice for sushi making or everyday consumption (32oz bag).

All natural, California medium grain brown rice. A great choice for sushi making or everyday consumption (32oz bag).

Crispy toasted nori. Perfect for sushi rolls or chopped and used as a garnish in poke bowls (10 sheets/pack).

Square bamboo sushi mat used for making sushi rolls at home.

Great palate cleanser while eating sushi (11.5oz jar).

An authentic Japanese wasabi and one of the most popular wasabi products in Japan. Perfect for sashimi, sushi & soba (43 gr).

It is naturally fermented for up to 6 months using GMO free soybeans. No MSG or artificial preservatives added. Tamari's fermentation process is different than ordinary soy sauce, giving it unique flavor enhancing properties (10ozs).

Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium, all the flavor and quality characteristics remain because it is aged before extracting the salt (5oz bottle).

All-purpose Kikkoman Soy Sauce is traditionally brewed from water, wheat, soybeans and salt. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color (5oz bottle).

A soy sauce lightly seasoned with citrus. The perfect balance of salty, tangy & sweet (10oz).

Achieving the depth and richness in flavor that are typical of rice products, this vinegar heightens the flavor of any recipe. You can use it straight from the bottle, or as an ingredient for salad dressing and sushi rice. This product is certified Vegan by Natural Food Certifiers and contains no sodium, sugar, fat, artificial ingredients or calories (12oz bottle).

Sweet cooking rice wine brings out flavors in dishes (10oz bottle).

Slightly nutty taste adds a touch of umami to everything (5.5oz jar).

Served either chilled with a dipping sauce, or in hot broth as a noodle soup (9.5oz).

Great for breading seafood (12oz).

The original hot sauce. Great on oysters (5oz bottle).

A medium heat habanero sauce that gives your seafood the perfect kick. Delicious in chowders, seafood stews and of course, as part of any raw bar seafood spread. Produced Exclusively for The Lobster Place by World Famous Hot Sauce (5oz bottle).

A national treasure of Vietnam, Red Boat is a premium fish sauce that is made using traditional chemical-free fermentation methods — a unique two hundred year-old artisanal process using only the freshest black anchovy, salted minutes after leaving the sea then aged for over a year in traditional wooden barrels (250 ml).

This all-natural Clam Juice is a perfect starter for chowders, bisques, soups, broths and more. Use the clam juice to add that extra bit of rich flavor when baking fish, or as a substitute for water in your favorite seafood, soup or chowder recipes (8ozs).

These petite capers from France are considered to be the finest variety. They are sun-dried and then pickled in a vinegar brine. Their pungent, aromatic flavor lends splash to many sauces and vegetable blends. They are paired most frequently with fish (3oz jar)

3" bent tip oyster knife. Our go-to option for shucking thousands of oysters every week.

Superior handle and ergonomic design make shucking a breeze.

Time to pop open some clams!

All you need to crack open a lobster!

Make quick work of peeling and deveining any size shrimp.

Perfect for shrimp skewers or sword kabobs (100pcs).

With a uniquely smoky aroma, this Spanish smoked paprika (dulce pimentón) is perfect for adding a subtly smoky flavor to paella, stews, sausages, roasted or grilled meat and vegetables (2.5oz can).

The best Saffron in Spain. Hand-harvested and hand-toasted, this saffron will add a deep, authentic flavor to paella and other dishes (1 gr).

Chef Paul’s world-famous Seafood Magic is a versatile blend of herbs and spices which adds great flavor when cooking your favorite seafood. All natural, no MSG, no preservatives, gluten free (2oz jar).

Fine sea salt, perfect for seasoning sauces (26.5oz).

Premium pole and line caught tuna from the MSC certified American Albacore Fishing Association. Hand processed in Oregon and Washington State.

Hand-harvested from the sandy shores of Sálvora Island, just off the Galician coast, these premium razor clams come packed in brine with flecks of golden fat shimmering on top (5-7pcs).

Captured in the northeastern Atlantic and topped off w/ olive oil. A British "Great Taste" award winner full of omega-3's and protein.

Luscious, buttery and tender, these fresh fillets of Norwegian salmon are smoked and then topped w/ a fragrant Portuguese extra virgin olive oil.

Expertly raised in Danish trout farms, these fillets are lightly smoked before they are pack in buttery rapeseed oil w/ piney juniper & lemon thyme.

Moist & fatty flavor, this fjord-grown salmon fillet is flash grilled to give it a hint of char and then nestled in a rich & flavorful rapeseed oil.

Caught in the cold waters of the Catabrian Sea, off the north coast of Spain, this prized ventresca is moist & tender w/ just the right amount of fat.

Briny and meaty fillets packed in EVO and salt. This process preserves the intense umami flavors while adding an extra buttery texture to the fish.

Harvested from the rías of Galicia, each clam is hand cleaned of silt and sand to ensure grit-free, premium experience (30-40pcs).

Small, tender scallops that are a favorite in Galicia in Northwest Spain. Prepared in a tomato and paprika sauce called 'Salsa Gallega.'

Harvested in Wilapa Bay, these oysters are steamed & brined in small batches, then smoked w/ maple chips to bring out an incredible flavor.

Meaty sardine tails, chargrilled with holm oak then canned w/ a delicious Arbequina de Castillo de Canena brand Extra Virgin Olive Oil.

Tender pieces of lightly grilled squid tinned in its own ink and 100% EVO, imparting the perfect balance of fruity sweetness & delicate smokiness.

Large pieces of Cantabrian octopus chargrilled with holm oak wood and preserved in Arberquino de Torre de Canena extra virgin olive oil.

Olasagasti's Yellowfin Tuna, preserved in premium olive oil, offers a delectably rich, smooth, and mild taste, carefully maintained to preserve its texture and flavor.

Line caught hake from the the coast of the Cantabrian Sea. Slow cooked before being preserved in high quality olive oil from Navarra.

Line caught hake from the the coast of the Cantabrian Sea. Slow cooked before being preserved in high quality olive oil from Navarra.