The Lobster Man

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Introducing “The Fat Bastard”

fat bastard oyster

Fat Bastard is the newest addition to our oyster selection. Sink your teeth into this plump little oyster from Washington. It is salty for a West Coast oyster, with a hint of cucumber and asparagus. The texture is firm and smooth. It has a light metallic finish, with a rich rounded aftertaste.

Naturally tumbled twice a day by the tide, they develop a deep cup and plump meat. The smooth striped shell is easy to open. The Fat Bastard has enough flavour to experiment with sauces – try it with raspberry vinegar instead of the usual lemon.

How to shuck an oyster How to cook a crab How to cook a lobster
 

Featured Product

  • Kusshi Oysters
    Kusshi Oyster

    In Japanese, the word kusshi means "ultimate". Grown in Baynes Sound on Vancouver Island, Kusshi is a petite beige-and-white oyster. It is tumbled as it grows, and develops a deep cup and thick shell. It is our easiest-to-shuck oyster. This plump little oyster is firm and crisp in texture. The flavour is intensely sweet and rich, with a lingering finish.

    $16.95
    View Product

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Featured Product

  • Kusshi Oysters
    Kusshi Oyster

    In Japanese, the word kusshi means "ultimate". Grown in Baynes Sound on Vancouver Island, Kusshi is a petite beige-and-white oyster. It is tumbled as it grows, and develops a deep cup and thick shell. It is our easiest-to-shuck oyster. This plump little oyster is firm and crisp in texture. The flavour is intensely sweet and rich, with a lingering finish.

    $16.95
    View Product

Featured Recipes

  • Easy Corn and Crab Chowder
    chowder.jpg
    A New England chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for--or on--clam chowder; part of it at least, I am sure it was.
    View Recipe