Fresh Oysters

Both oyster varieties are farm-raised. Damariscotta oysters are grown in Maine’s Damariscotta estuary, and Blue Point oysters are grown on farms in Long Island Sound, Connecticut. Both varieties are supplied live in 12-count packs. Our Damariscotta oysters are sustainably farmed; oyster grow-out requires no added feed because oysters filter their food from the surrounding water.

What’s the Serving Size for Our Oysters?

All of our oyster collection is sold in 12 ct. per order, which is our recommended serving size per person. These sweet and briny oysters pair wonderfully with a glass of white wine or as part of a complete seafood feast with a main entrée or appetizers. Serve them before indulging in freshly cooked live Maine lobster, or add crab cakes or bacon-wrapped sea scallops to your order for a tapas-style meal.

Nutritional Benefits of Oysters

Seafood is widely regarded by medical experts and dieticians to be healthy and provide nutritional benefits not found in other meat sources. The nutritional benefits of oysters are well-documented.

Oysters are a low-calorie meat source with just 50 calories per 6 oysters while providing 6 grams of protein compared to just 1 gram of fat.

Please be Aware: Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.

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Simple Instructions for Storing.

At Maine Lobster Now our oysters come fresh and are never frozen. It is recommended to leave oysters under refrigeration at all times until ready to eat. For the best flavor, we recommend eating your oysters within 48 hours of delivery.

How to Eat Oysters

No Matter your oyster selection, our oysters come fresh and ready eat inside the shell. Be sure to add an oyster shucker to your purchase if you don’t have one at home.
When ready to eat your oysters:

1.) Remove from container and scrub with a hard-bristle brush to remove any built-up dirt and debris.
Submerge clean oysters in very cold water.

2.) On a cutting board (or any solid surface), wrap oyster flat-side-up in a kitchen towel and hold with non-dominant hand.

3.) Find hinge near the pointed end of the oyster and slip your shucker into the fissure. Wiggle the shucker blade in then twist to pry shell up.

4.) Separate the oyster from its shell by running knife around the top shell. It should separate with the oyster intact.

5.) Run blade under oyster to loosen and free it from the muscle and bottom half of shell.

6.) Repeat and Enjoy!!

Please be Aware: Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.