Lobsters Were Always the Plan

We are here on a working marina. Lobsters were important for us from the day we first opened. Our house lobster is a pound and a half — from Maine and/or Canada. 

We steam them, which cooks them in a way that doesn’t waterlog them. They’re really, really moist and beautiful. 

Inside Tip 1

If you want something larger, just give us a heads up. 24 hours is usually what we need. Also call in advance for the Lobster Thermidor, it's an old-school specialty of ours you would like to try.

Inside Tip 2

I’m not saying don’t throw it in a pot at home. You can do your own thing. But if you have the opportunity to work with a steamer, you do it. It's great, and you can taste the difference. 

Contact

🌐 bellandanchor.com

📞 +1 (631) 725-3400

About

This card was written by David Loewenberg. David is a restaurateur at heart — people first, always. From his team to his guests, hospitality is personal. He’s a true foodie with deep friendships across the restaurant world, he stays curious, loyal, and connected to the community that inspires him.

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