Tony & Sons' Seafood....
...An Ocean of Fresh Seafood in Oakville, Connecticut
639 Main Street Oakville, Connecticut Phone 860-274-3693 Fax 860-945-3211
How to Care For Your LobstersRefrigerate the lobsters when they arrive, either in the crisper or loosely on the shelf. Cook the lobsters even if they appear motionless. After cooking, the tail should curl up under the body and the meat should be firm. Eat the lobsters as soon as possible, the fresher the better!
**Do not put the lobsters in the bathtub or sink with tap water. They will drown in fresh water.
TONY'S HAS SOLD OVER 801,169 LOBSTERS...
WE ARE STILL COUNTING!!
THE PERFECT BOILED LOBSTER ~ TONY’S WAY
• USE A LARGE BOILING POT WITH A LID.
• PUT LOBSTER INTO POT, COVER WITH 2” OF WATER.
• REMOVE LOBSTERS, COVER POT AND BRING WATER TO A ROLLING BOIL.
• SLOWLY LOWER THE LOBSTER INTO THE BOILING WATER HEAD FIRST.
• COVER POT AND BOIL FOR 17 MINUTES.
• REMOVE AND ENJOY!
** IF COOKING SEVERAL IN ONE POT, THE COOKING TIME STAYS THE SAME.
Our Lobsters are Live and Kickin', we personally make the trip to Maine in search of the freshest, full-meat, hard shell Lobsters from thier great cold waters. Our on-site ponds house these delectable crustacean, just waiting for you to adopt them ( Adoption Papers optional).
PRICES AND AVAILABILITY MAY CHANGE WITHOUT NOTICE, WE HAVE THE RIGHT TO LIMIT ,
NOT RESPONSIBLE FOR TYPOGRAPHICAL ERRORS.
MAINE LOBSTER SALAD
For each cup of boiled and chilled lobster meat cut in small pieces, allow one tablespoon mayonnaise. Mix thoroughly and chill again. Place on crisp lettuce leaves and sprinkle with paprika. Top with whole lobster claw removed from the shell. Add a side dish of mayonnaise, if desired.
RETAIL LOBSTER PRICES
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PRICES AND AVAILABILITY MAY CHANGE WITHOUT NOTICE, WE HAVE THE RIGHT TO LIMIT ,
NOT RESPONSIBLE FOR TYPOGRAPHICAL ERRORS.
MAINE LOBSTER SALAD
For each cup of boiled and chilled lobster meat cut in small pieces, allow one tablespoon mayonnaise. Mix thoroughly and chill again. Place on crisp lettuce leaves and sprinkle with paprika. Top with whole lobster claw removed from the shell. Add a side dish of mayonnaise, if desired.
Waterbury Fire Department's,
LT. Chieffo, donning our Super Lobster Suit during our Memorial Day Lobster Sale!
THE GOLDEN RULE FOR PERFECT BAKED FISH
• PLACE A PAN OF WATER IN THE OVEN, TO HUMIDIFY.
• PRE-HEAT OVEN TO 450 DEGREES.
• PLACE FISH INTO OVEN, IN A METAL COOKING PAN.
• BAKE AT 450 DEGREES FOR 10 MINUTES, FOR EVERY INCH THICKNESS.
EXAMPLE: SALMON FILLET, 1 POUND PIECE 1 ¼” THICK,
BAKE AT 450 DEGREES FOR 15 MINUTES.
“Grillin” Tips from Tony’s
2-4 Pound Jumbo Lobsters: Boil lobster for three minutes, then place lobster on grill back side down. Grill 3-5 minutes per side. Split lobsters should be basted with melted butter.
4-6 Pound Jumbo Lobsters: Boil lobster for three minutes, then place lobster on grill back side down. Grill 5-8 minutes per side. Split lobsters should be basted with melted butter.
4 oz. Lobster Tails: Placing lobster tails shell side down, grill for 2-4 minutes at medium heat. Turn and grill other side for 3-4 minutes, until the meat is opaque. Return lobster tails to shell-side down position and baste melted butter or margarine mixed with lemon juice.
8 oz. Lobster Tails: Placing lobster tails shell side down, grill for 4-5 minutes at medium heat. Turn and grill other side for 5-6 minutes, until the meat is opaque. Return lobster tails to shell-side down position and baste melted butter or margarine mixed with lemon juice.
16-20 Count Raw Shrimp: Place shrimp on a skewer and cook for 2-4 minutes per side, taking care not to overcook. Try a twist of lemon and season to taste!
All Natural Sea Scallops: Grill Scallops wrapped in aluminum foil. Baste scallops with butter, oil, or marinade and cook over a direct heat source, until opaque and moist on the inside.
** Seafood cooks quickly so take care not to overcook. Fish is done when just turning opaque and close to the point of flakiness. Cook fillets directly over the heat source and always start with the skin side up. If the skin has been removed, the skin side will appear slightly darker. By cooking this way, the natural fat carried beneath the skin will be drawn into the fillet, keeping it rich and moist. When turned, this leaves the more attractive side up for perfect presentation.
2-4 Pound Jumbo Lobsters: Boil lobster for three minutes, then place lobster on grill back side down. Grill 3-5 minutes per side. Split lobsters should be basted with melted butter.
4-6 Pound Jumbo Lobsters: Boil lobster for three minutes, then place lobster on grill back side down. Grill 5-8 minutes per side. Split lobsters should be basted with melted butter.
4 oz. Lobster Tails: Placing lobster tails shell side down, grill for 2-4 minutes at medium heat. Turn and grill other side for 3-4 minutes, until the meat is opaque. Return lobster tails to shell-side down position and baste melted butter or margarine mixed with lemon juice.
8 oz. Lobster Tails: Placing lobster tails shell side down, grill for 4-5 minutes at medium heat. Turn and grill other side for 5-6 minutes, until the meat is opaque. Return lobster tails to shell-side down position and baste melted butter or margarine mixed with lemon juice.
16-20 Count Raw Shrimp: Place shrimp on a skewer and cook for 2-4 minutes per side, taking care not to overcook. Try a twist of lemon and season to taste!
All Natural Sea Scallops: Grill Scallops wrapped in aluminum foil. Baste scallops with butter, oil, or marinade and cook over a direct heat source, until opaque and moist on the inside.
** Seafood cooks quickly so take care not to overcook. Fish is done when just turning opaque and close to the point of flakiness. Cook fillets directly over the heat source and always start with the skin side up. If the skin has been removed, the skin side will appear slightly darker. By cooking this way, the natural fat carried beneath the skin will be drawn into the fillet, keeping it rich and moist. When turned, this leaves the more attractive side up for perfect presentation.
