Seasonal Oysters + Lobster Tails - Choose Your Own
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This pack includes your choice of briny oysters as well as 4 lobster tails!
Since its founding in 1986 as a humble mom-and-pop seafood market in Downtown New York just a few blocks from the Fulton Fish Market, Aqua Best has become one of the city’s top sources for some of the highest-quality seafood on earth, beloved by many of its leading chefs and served at world-class restaurants including Le Bernardin, COTE, and Cervo’s.. Aqua Best cuts out the middleman by working directly with local fishermen and contracting boats in order to make sure that all of the seafood they sell is the freshest, highest-quality available, and they control the entire process from boat to market. Seafood doesn’t get any better than this – and it’s shipping nationwide!
This package serves 4-6 people and includes
- 24 Oysters, your choice
- 4 Lobster Tails (Frozen), your choice
- Choose between 4 oz. or 7 oz.
- Choose to add on merch!
Oyster Options Include
- Blue Point – These oysters come from the town of Blue Point in the Great South Bay in Long Island, NY. These East Coast Oysters are lighter and have a fresh taste that beginner oyster eaters should try.
- Bad Boy – From Nova Scotia. Flavor profile features a “liquor” pop of flavor.
- Beausoleil – Farm raised in New Brunswick, Canada. Shucking this oyster is like the gateway to the ocean. The succulent aroma from this oyster brings you back to the sea. It gives a clean taste that is quite refreshing. Perfect appetizer for any meal!
- Fortune Oysters – From Nova Scotia. Smooth and salty just like the ocean.
- Gaia – Gaia Oysters “meaning goddess of the planet” are raised with extreme care, and are very sought after when available! They are packed with a unique burst of flavor reminiscent of the exact environment in which they’re grown: medium-high saltiness and a crisp bite packed into firm meats.
- Irish Point – Irish Point Oysters are some of the cleanest, most consistent, and well-balanced oysters to come out of the Atlantic. Depending on the time of year, their shells can take on beautiful hues of green, a reflection of the algae-rich waters that feed and nurture these oysters.
- Kumamoto – Originally from Japan. These small cups of heaven are now farmed raised in the Pacific Northwest. Smooth Creamy Texture that can be quite addicting!
- Lucky Lime – Very pretty, with moss-green shells and that perfect paisley shape. Simple briny flavor, like chicken stock lite.
- Pink Moon – Pink Moon Oysters are from New London, PEI. with a wonderful salty taste, clean flavor and a sweet finish.
- Raspberry Point – Grown in the cool clean waters off Raspberry Point. Raspberry Point Oysters offer a salty clean flavor, with a distinct sweet aftertaste.
- Wellfleet – These oysters are plump with a clean flavor profile and a distinctively good balance of creamy sweetness and delightfully salty liquor.
- Shigoku – West Coast Shigoku oysters farm raised from Washington.
- Fat Bastard – A tumbled Shigoku oyster allowed to grow larger than the Shigoku and about twice the volume but with the same clean taste: Sweet oyster with a mild brine and strong melon finish. The texture of the meat is firm and slightly chewy.
Add On Options Include
- Oyster Knife
- Lobster/Crab Cracker
- Oysters + Lobster Tails ship with ice packs, may thaw in transit.
- Keep oysters refrigerated, enjoy within same day of arrival.
- Upon arrival, place lobster tails in refrigerator for up to 3 days or airtight in a freezer for up to 1 year
- Lobster tail should be split when thawed. An easy way to split the top of the lobster tail is to cut the top of the shell after it thaws.
To Serve
Oysters
- Rinse before shucking.
Lobster Tail – Boil Method
- Place frozen lobster tails in the refrigerator overnight to ensure they thaw completely. This ensures a more even cook when boiling and baking.
- Fill a large pot with enough water to completely cover the lobster tails.
- Add salt to the water – make it as salty as seawater (about 1-2 tablespoons per quart of water).
- Bring the water to a rolling boil.
- Carefully add lobster tails to the boiling water, making sure they’re fully submerged.
- Boil for 5-6 minutes until the shells turn bright red and the meat becomes opaque. Larger tails might need a bit more time.
Lobster Tail – Baking Method
- Place frozen lobster tails in the refrigerator overnight to ensure they thaw completely. This ensures a more even cook when boiling and baking.
- Preheat oven to 350°F (175°C).
- Once boiled, remove the lobster tails from the water and transfer them to a baking dish.
- Split the shells lengthwise with a sharp knife or kitchen shears, exposing the tender lobster meat.
- Place a small pat of butter on each tail and season as desired (paprika, garlic powder, lemon zest, etc.).
- Bake for 5-7 minutes or until the meat is fully white and opaque. You can also broil them for the last 1-2 minutes to give the tops a golden finish.
Lobster Tail – Important Tips
- Check doneness: The internal temperature should be 140-145°F (60-63°C) for perfectly cooked lobster.
- Adjust for size: Larger lobster tails may take a little longer to cook, so monitor closely.
- Serve with melted butter, lemon wedges, and your favorite side dishes (such as garlic bread, steamed vegetables, or rice).
Lobster Tail – Additional Suggestions
- If you enjoy extra flavor, try adding some minced garlic, chopped parsley, or a squeeze of lemon directly onto the lobster meat before baking.
- For an added rich touch, you could brush the lobster tails with garlic butter before baking.
- Enjoy your delicious lobster tails!
Oysters, Lobster
NYC’s Chef-Favorite for Fresh Seafood
NYC’s Chef-Favorite for Fresh Seafood
Since its founding in 1986 as a humble mom-and-pop seafood market in Downtown New York just a few blocks from the Fulton Fish Market, Aqua Best has become one of the city’s top sources for some of the highest-quality seafood on earth, beloved by many of its leading chefs and served at world-class restaurants including Le Bernardin, COTE, and Cervo's.
Aqua Best cuts out the middleman by working directly with local fishermen and contracting boats in order to make sure that all of the seafood they sell is the freshest, highest-quality available, and they control the entire process from boat to market. From whole live lobsters & Dungeness crab to fresh seasonal fish & oysters, seafood doesn’t get any better than this – and it’s shipping nationwide!
