The Maine Lobsterbake Co
Wedding Caterer
+1 207-828-6374
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
The Maine Lobsterbake Co provides lobster bake and clambake catering from Portland for corporate events, weddings, and social gatherings. Its menus feature lobster, clambakes, fresh seafood, and hors d’oeuvres, with service across Southern Maine and the coast. The company also offers event planning support through its founder and can coordinate with its sister bar-catering business.
Based in Portland at 128 Free St, The Maine Lobsterbake Co specializes in lobster bake and clambake catering for corporate events, weddings, and social gatherings.
Its menus center on fresh seafood and include traditional lobster bake options and hors d’oeuvres.
The company describes its work as bringing coastal Maine flavors to occasions ranging from small gatherings to larger celebrations, with event planning led by founder Courtney, identified as a party producer and bake-master.
The service area includes Portland, Southern Maine, and the coast, with listed communities such as South Portland, Cape Elizabeth, Falmouth, Westbrook, Scarborough, Yarmouth, Freeport, Brunswick, Biddeford, Saco, Kennebunkport, Bath, Augusta, and Wells/York.
Requests outside those areas may be considered.
The business can also coordinate inquiries with Social Spirits, its sister company offering handcrafted cocktails and full-service bars.
Contact The Maine Lobsterbake Co at +1 207-828-6374 or through its website to discuss menus, venue details, event timing, and service needs.
Mise en Placebooking facts
- Phone+1 207-828-6374
- Sitemainelobsterbakeco.com
- Kitchen base128 Free St, Portland, ME 04101, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Portland, ME. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.