...An Ocean of Fresh Seafood in Oakville, Connecticut
639 Main Street Oakville, Connecticut Phone 860-274-3693 Fax 860-945-3211
Connecticut Shellfish Cert. Number CT 211 SS
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 746,671 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).
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LOBSTER COUPON |
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PURCHASE ANY 2 POUND TO 6 POUND LIVE LOBSTER AT REGULAR RETAIL PRICE AT, OR ABOVE THE PRICES LISTED ABOVE AND RECIEVE THE DOLLAR AMOUNT OFF OF YOUR PURCHASE, NO CASH REFUNDS. WE RESERVE THE RIGHT TO LIMIT, CAN NOT BE USED WITH ANY OTHER STORE OFFER, GOOD THROUGH |
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.
Easy Grilled Barramundi
Recipe and photo courtesy of Helen Rennie & www.beyondsalmon.com
4 barramundi fillets with skin (6-8 oz each)
Salt and pepper
1 Tbsp olive oil (plus more for brushing the grill)
1 tsp fresh lemon juice
1 Tbsp chopped parsley, cilantro, mint, or whatever herb you have on hand
- Preheat the grill to high.
- Season fish fillets with salt and pepper, and coat with 1 Tbsp of oil.
- Drizzle lemon juice over the plate where you’ll put fish once it’s off the grill.
- Pick up a wad of paper towel with tongs, dip it into oil, and brush the grill rack.
- Place the fish on the grill skin side down and cover the grill. Cook for 3 minutes without disturbing. Turn the grill down to medium. Flip fillets onto the flesh side, cover the grill, and cook for additional 3 minutes per inch of thickness.
- To test for doneness, insert a spatula under a thin edge of fillet and lift half of fillet perpendicular to the grill. If the flakes separate, the fish is done. Don’t worry if the fillet breaks. The skin will keep it together so it will still look nice when you serve it. Remove the fish off the grill keeping it skin side up to prevent it from getting soggy and place it on the prepared plate so that it can get flavored with lemon juice.
- Garnish with herbs and serve.
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.
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.
