Real Maine lobster, picked fresh
Knuckle-and-claw meat from Casco Bay boats, picked the day we serve it. You should taste lobster, not filler.
It started on a bar napkin.
Casey grew up hauling traps out of Casco Bay and got tired of watching the best lobster in the world get boxed up and shipped away. His sister Dana had spent a decade on Portland kitchen lines and could griddle a split-top in her sleep. One winter they sketched a truck on a bar napkin, painted an old delivery van lobster-red the next spring, and rolled up to their first brewery pop-up with eighty rolls and crossed fingers.
They sold out in two hours. They've been chasing that feeling ever since.
These days the boat-to-bun line is short on purpose: Casey still knows the captains, the lobster comes off the boats in the morning, and Dana butters every bun like it's going to her own table. The two of them still run the window most days — so when you order, there's a decent chance you're talking to an owner.