Dockside Daily
Fresh catches landed from small-boat crews each morning.
Bayhaven Lobster Co.
Fresh lobster, packed with salt air and harbor character.
Build the homepage around the catch itself: bold photography, dockside atmosphere, and a clean path to shop Bayhaven's signature coastal staples.
Cold-Water Lobster
Sweet, firm shellfish sourced from the northern Atlantic coast.
Harbor Pickup
Reserve online and collect your order straight from Bayhaven Wharf.
Fresh Off the WharfEst. 1984
Lobster How-To
Everything you need to store, cook, and serve it well.
This section gives customers simple guidance after the catch arrives, with practical steps for keeping the lobster fresh and turning it into a dinner worth the wait.
How to Store the Lobster
Keep live lobster cold, damp, and breathing in the refrigerator. Cover with wet newspaper or a towel, never seal it in fresh water, and cook it the same day when possible.
How to Cook the Lobster
Bring a large salted pot to a rolling boil or set a steamer over fast-simmering water. Cook just until the shell turns bright red and the meat is opaque and tender.
How to Prepare the Lobster
Twist off the claws, split the tail, and crack the knuckles to pull out every sweet piece of meat. Serve with drawn butter, lemon, and a simple coastal side.
From Trap to Table
Three careful steps turn a harbor catch into dinner.
The wave backdrop keeps the section anchored in the Atlantic, while each card explains the path from cold-water harvest to a finished meal on the customer's plate.
Harvested at Dawn
Independent lobstermen haul traps from cold Atlantic water at first light, handling each catch by hand to protect the shell and preserve peak freshness.
Graded and Cooked
Every lobster is sorted by size and shell quality, then selected for live shipment or cooked in tightly controlled batches to lock in sweetness and texture.
Served at the Table
Packed cold and delivered fast, Bayhaven lobster arrives ready for a backyard boil, buttered roll, or plated dinner that still tastes like the harbor.