This Mother's Day, let's shower mom and all the mother figures with love and flavor! Picture a table adorned with the finest king crab legs, honey-kissed salmon, and buttery lobster tails, each bite a testament to her greatness. Alongside, we'll serve up laughter, cherished memories, and gratitude, making every moment as rich as the feast before us. Here's to celebrating the queen of our hearts with a seafood sensation that's as fun and heartfelt as she is. Cheers to all the mother figures in our lives. |
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Caviar |
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![](https://storage.mlcdn.com/account_image/435144/EzeQcZ5aRd9tnX1jeFTIVKmSpPuWHhrzBP70kpgm.png) |
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Slap Ya Mama |
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Fries |
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Honey |
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![](https://storage.mlcdn.com/account_image/435144/Xv7Tq0k8I6ssdw8cdBz3xTFKIwynfErm0oqTOAwT.png) |
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Butter |
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![](https://storage.mlcdn.com/account_image/435144/ZWTEIM8I0rdH9iF0sQYOdNos4v7mHRTwgmquvP4X.png) |
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Snow Crab Clusters |
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![](https://storage.mlcdn.com/account_image/435144/BWsGW0169Tc8kAX1Z5s9m8LrX7cugWZrDfgBbmCL.png) |
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Gift Ideas |
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![](https://storage.mlcdn.com/account_image/435144/DHeQoCtESWPmGMdlgzBevDbuiUmfu8KA5dfzd0qK.png) |
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Mam Papaul's |
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![](https://bucket.mlcdn.com/a/3297/3297196/images/1b79ab2b5861474f3d3e7cc2957df66ee56f9d62.jpeg) |
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Groomer's World Famous Gulf Coast Ceviche |
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![](https://bucket.mlcdn.com/a/3297/3297196/images/40835dc882ff69c2a53ca4c33402f3fa3993f4d6.png) |
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Fresh Homemade Crab Cakes |
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Dock. Door. Delivery. |
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Seafood Delivery! |
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Groomer's Seafood Is Committed To Your Safety.
We are 3rd party audited to ensure the highest standards and we also offer contact free curbside and delivery services. |
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Ordering is an easy 3 step process |
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![](https://bucket.mlcdn.com/a/3297/3297196/images/d558ebed06f6cfcb5b96611d74be729c14881ef1.png) |
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Select Your Catch Level |
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We offer 3 Catch Levels, Crews, Cook, & Captain. Think of these like a nautical spin on Silver, Gold, & Platinum packages. Each level offers more and more options for you to choose from to make your very own Custom Catch. |
![](https://bucket.mlcdn.com/a/3297/3297196/images/4388718105458c208ca327ae5cdd57f912c12500.png) |
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Build Your Catch |
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We offer 4 packages sizes. Choose from 8, 16, 24, or 32 servings and then begin to pick from any of the listed items on your catch. How you mix and match is totally up to you, so have fun with it! Don't forget, larger packages have bigger discounts! |
![](https://bucket.mlcdn.com/a/3297/3297196/images/05d2a365b3928c4ff6fe8d0217457c8dd84f98f8.png) |
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One Time Catch Or Subscription Catch |
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Our Custom Catch option allows you to make a one time purchase or to subscribe for extra savings. Subscription intervals are offered in 4, 6, and 8 week intervals. |
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Parmesan Crusted Baked Halibut |
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Ingredients |
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- 4 6 oz halibut fillets
- 1-2 asparagus bunches
- 3/4 cup Parmesan cheese freshly grated
- 2 tsp paprika
- 1/4 tsp sea salt
- 1 tsp black pepper
- 3 garlic cloves minced
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh parsley chopped, for serving
- lemon slices for serving
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Instructions |
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- Preheat the oven to 400ºF (200°C). Line a baking sheet with parchment paper or foil.
- In a shallow plate, mix together the Parmesan, garlic, paprika, parsley, salt, and pepper.
- Arrange the halibut fillets on the center of the baking sheet and place trimmed asparagus around the fish. Drizzle the halibut fillets with olive oil, then sprinkle the cheese mixture over the halibut, pressing it in lightly with your fingers. Season asparagus with salt, pepper, any leftover cheese mixture.
- Bake until the fish is opaque in the thickest part, about 15 minutes. You can crisp up the parmesan crust for 1 minute under the broiler if you like. Serve the baked halibut with lemon slices.
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Ingredients |
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- 4 oz lobster tail, 2 tails
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon lemon juice
- 2 wedges lemon, to serve
- broccoli, cooked, to serve
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Instructions |
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- Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
- Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
- Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
- If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
- While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
- Preheat the oven to 350°F.
- In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
- Place the tails onto a baking sheet, then bake for approximately 8-10 minutes, until the lobster is fully cooked but not rubbery.
- Serve with a side of broccoli and a lemon wedge.
- Enjoy!
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White Wine Steamed Mussels w/ Garlic Toast |
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Ingredients |
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- 4 pieces peasant bread thick slices
- 1/4 cup extra virgin olive oil plus extra for brushing
- 2 cloves garlic, peeled 1 left whole, 1 thinly sliced
- 1 medium shallot minced
- kosher salt
- ground black pepper
- 4 lbs mussels scrubbed
- 1 1/2 cups dry white wine
- 4 tbsp unsalted butter room temp
- 1/4 cup parsley coarsely chopped
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Instructions |
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- Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
- Add the mussels and cook, stirring, for 1 minute. Add the wine, cover, and steam the mussels until they open, about 5 minutes. Remove from the heat.
- Using a slotted spoon, transfer the mussels to four deep bowls, discarding any mussels that do not open.
- Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts.
- Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
- Serve the mussels with the garlic toasts.
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3rd Generation Fishmonger |
Blake Groomer |
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