Overhead view of a weathered dock table covered in cracked lobster shells, melted butter ramekins, corn cobs, and red-checkered paper with hands reaching in from the edges

Maine Coast — Est. 1987

Caught this morning.
On your table tonight.

Whole lobsters, snow crab clusters, and the Sunday boil — straight off the boat, no freezer, no middleman.

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The Source

Weathered lobster traps stacked on a dock at dawn with a fishing boat in the background

The Trap — Penobscot Bay, Maine

Before the harbor
wakes up.

The alarm goes at 3:45. By the time the sun touches the water, Captain Ray and his son Marcus are already two miles out, hauling the overnight sets. What they pull, we sell. What they don't pull, we don't have. It's that simple — and that's always been the point.

"We don't hold inventory. If the Tuesday haul comes in heavy, Tuesday is the day to come. Locals know this. Now you do too."

4 a.m.

Daily pull time

~200

Traps per run

37°

Water temp, avg

Same day

Dock to table

Close-up of a lobster trap being hauled from the ocean at dawn with water dripping off the wire mesh

The Place

Thirty-seven years
on the same dock.

Trap started as a bait shack in 1987. Ray Ouellette Sr. converted the back half to a walk-up window after a summer of fishermen asking if they could buy a cooked lobster on the way home. The counter is still the same plywood. The menu is still written in marker on a whiteboard. The only thing that's changed is the line out the door.

No dining room. No reservations. Picnic tables outside, newspaper on the tables, and a roll of paper towels at the end of every bench. That's not a design choice — it's just how it always was, and nobody's complained.

Walk-up window · Cash & card