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17 Secrets to Cooking Great Seafood at Home
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Call 301.654.3737 with any questions



4926 St Elmo Ave.
Bethesda, Md 20814
(301) 654-3737



Wed-Fri 11:30-2:30


Tues - Sat 5 - 10 pm


Sunday 11-3pm

Sunday Dinner

3 - 9 pm




Best Seafood of Summer: Lobster!

June 8, 2015


We have featured a Lobster in our logo since 2010 but just in the last year found a supplier that we were excited to feature these beauties from the Sea…


Our direct source ships fresh Maine lobsters directly to the restaurant several times a week, not just for our Thursday Lobster Night!

Nothing says Summer more than a beautiful steamed Maine lobster with melted butter, roasted corn and potatoes.  Of course you can split them and grill them as well, pull the meat out and make a pasta like our Lobster Pasta with Cognac Cream and!


Lobster History


As recently as the early 1800s, lobsters were considered to be “food for the poor.”  The Maine lobster was so abundant that it was used to feed children, prisoners and indentured servants.  In exchange for their passage to America, the indentured servants worked for their sponsors for 7 years.  The working contracts often included clauses limiting the number of times a week the servant had to eat lobster.


Maine Lobster Delicacy


The popularity of the Maine lobster started with the rise of the canning industry.  Canned lobster meat could be shipped anywhere in the world thus overcoming the restrictions of shipping only live lobsters.  


During the boom of the WWII economy, people could now afford to spend more on delicacies, such as lobster meat.  The demand for lobster, now considered a delicacy, became robust in the 1950s and 1960s.


Best Lobster Come From Maine


Perhaps the best and tastiest lobster comes from the ice cold waters of Maine.  Lobsters are still fished by hand and have strict limits on size;  catching lobsters too small and young may endanger the number of breeding lobsters available to sustain replenishment and catching those too large will remove the most prolific egg layers from the population as well.


Lobsters are measured by the length of their “carapace” - the distance between the eyes and the beginning of the tail.  Most lobsters that reach our tables are between 3 ¼ and 5 inches.


Lobsters shed their shells in the mid-summer to fall.  They will then grow into their larger and newer shells.  These “New Shell” lobsters are popular because of the softness of their shells allow the meat to be eaten by simply dissecting the crustacean by hand.  The meat is sweet and tender.





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