Cheesy, creamy, and piping hot - our Mac n’ Cheese is made with cavatappi, gruyere, seahive cheddar, and 2.5 oz of fresh Maine lobster.

Lobster Mac

Enjoy 2 sliders of 2.5 oz fresh lobster, sriracha aioli, guacamole, lettuce, and roasted red peppers served with chips!

Spicy Lobster Sliders

Skip the roll! Enjoy 3.7 oz of fresh Maine Lobster, served with sriracha aioli, guacamole, mango, and creamy cilantro sauce in soft and buttery cups of bibb lettuce.

Lobster Lettuce Cups

Delicious, fresh Maine lobster served on a New England hot dog bun mayo, hot butter, and seasoning. Served with chips and fresh lemon wedges. Available in “XL” (5 oz), “REAL MAINAH” (3.7oz), or “TOURIST” (2 oz).

Lobster Roll

Sip on 12 oz of our creamy, savory soup, made with fresh Maine lobster, cream, and chives.

Lobster Bisque

With mixed organic greens, 1/4# fresh lobster, hot butter, and lemon tarragon dressing, it’s no wonder our Low Tide Salad is a fan favorite!

Low Tide Salad

In a large pot of boiling salted water, cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk, stirring until the mixture thickens. Stir in the Gruyere and Seahive cheddar cheeses until melted and smooth. Season with salt, black pepper, and paprika.

Make the Cheese Sauce

Add the cooked cavatappi pasta and chopped lobster to the cheese sauce, stirring until well combined.

Combine Ingredients

If desired, transfer the mixture to a greased baking dish, sprinkle breadcrumbs on top, and bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the top is golden brown.

Bake (Optional)

Serve the lobster mac and cheese hot, garnished with additional paprika or cheese if desired.

Serve

Cavatappi pasta

Gruyere cheese, shredded

Seahive cheddar cheese, shredded

Fresh Maine lobster, cooked and chopped

Butter

All-purpose flour

Milk

Salt

Black pepper

Paprika

Breadcrumbs (optional)

In a small bowl, mix together the mayonnaise and sriracha until well combined. Adjust the spiciness by adding more sriracha if desired.

Prepare the Sriracha Aioli

In another bowl, mash the ripe avocado with lime juice. Season with salt and pepper to taste.

Make the Guacamole

Chop the fresh lobster meat into bite-sized pieces and season with salt and pepper.

Prepare the Lobster

On each slider bun, spread a layer of sriracha aioli, then add a leaf of lettuce, followed by the seasoned lobster meat, a slice of roasted red pepper, and a dollop of guacamole. Top with the other half of the bun.

Assemble the Sliders

Serve the sliders with a side of chips and enjoy!

fresh lobster meat

sriracha

mayonnaise

ripe avocado

lime juice

slider buns

leafy lettuce

roasted red peppers

salt

black pepper

In a small bowl, mix together the sriracha and mayonnaise until well combined. Set aside.

In another small bowl, combine chopped cilantro, lime juice, salt, and black pepper. Stir until smooth and creamy, adjusting seasoning as needed.

Make the Creamy Cilantro Sauce

In a mixing bowl, gently combine the lobster meat, diced mango, and a pinch of salt and black pepper.

Prepare the Lobster Filling

Lay out the Bibb lettuce leaves on a serving platter. Spoon a layer of guacamole into each leaf, followed by the lobster filling. Top with sriracha aioli and creamy cilantro sauce.

Assemble the Lettuce Cups

Serve immediately as fresh and delicious appetizers!

fresh Maine lobster meat

Bibb lettuce leaves

guacamole

ripe mango, diced

fresh cilantro, chopped

In a bowl, combine the fresh Maine lobster meat, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper. Mix gently to combine.

In a skillet, melt the unsalted butter over medium heat. Add the New England hot dog buns and toast them in the skillet until golden brown on both sides.

Toast the Buns

Spoon the lobster mixture generously into each toasted bun.

Assemble the Lobster Roll

Plate the lobster rolls with a side of potato chips and garnish with lemon wedges.

New England hot dog buns

unsalted butter

lemon juice

Old Bay seasoning

potato chips

lemon wedges

In a large pot, bring water to a boil. Add the lobster and cook for about 8-10 minutes until the shell is bright red. Remove the lobster, let it cool, then extract the meat and set aside.

In the same pot, melt the butter over medium heat. Add the minced shallots and garlic, cooking until translucent and fragrant, about 3-4 minutes.

Sauté Aromatics

Stir in the tomato paste and cook for an additional 2 minutes to develop the flavor.

Add Tomato Paste

Pour in the fish or seafood stock and bring the mixture to a simmer. Let it cook for about 15 minutes to meld the flavors.

Add Stock

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Blend the Soup

Stir in the heavy cream, cooked lobster meat, and cognac. Let it heat through for about 5 minutes.

Incorporate Cream and Lobster

Season with salt and black pepper to taste. Serve hot, garnished with chopped chives.

Season and Serve

Fresh Maine lobster

Shallots, minced

Garlic, minced

Tomato paste

Fish stock or seafood stock

Heavy cream

Cognac or brandy

Chives, chopped

In a pot of boiling salted water, cook the fresh lobster for about 8-10 minutes until fully cooked. Remove from water, let cool, and then chop the meat into bite-sized pieces.

Cook the Lobster

In a small bowl, whisk together hot butter, lemon juice, chopped tarragon, salt, and black pepper until well combined.

Prepare the Dressing

In a large bowl, add the mixed organic greens. Top with the chopped lobster meat and drizzle with the lemon tarragon dressing. Toss gently to combine.