Oyster Shucking Masterclass
Featuring the most nutrient dense food
in the world.
with Captain, Waterman, and Commercial Fisherman, Paul Brooke Jr.
The Interactive Experience: Immerse your guests in the pristine ecosystem of the East End. During this interactive, educational activation, Paul shares expert insight and storytelling focused on the remarkable nutritional profile of wild oysters, their vital role in habitat restoration, and the deep-rooted traditions of the local maritime industry.
The Masterclass: Paul will perform a technical hand-shucking demonstration, teaching the precise geometry and safety of opening a wild oyster.
The Harvest: Under Paul’s direct guidance, guests are invited to master the heritage craft of the coast and shuck their own oysters.
The Service: For guests who prefer a more leisurely culinary experience, Paul and his assistant provide seamless, live, hand-shucked service, presenting each oyster at the peak of freshness.
Characterized by a briny, delicious finish and deep-cup clarity, these wild-harvested Eastern Long Island oysters offer an unforgettable sensory journey into the heart of New York’s native coastal culture.
The Artisan Presentation
The visual experience is anchored by New England-style boat display, elevated on vintage wood crates and thoughtfully styled with weathered nautical rope and classic blue-and-white striped linens. Oysters are artfully presented on an artisan ice bed with porcelain vessels for fresh lemon, horseradish, cocktail sauce, and Tabasco. Each participating guest is fully equipped with a professional-grade shucking kit—including a signature knife, protective safety glove, and crisp linens—alongside sustainable bamboo plating for a refined, eco-conscious aesthetic.
Oyster Shucking Masterclass & Tasting
Immerse yourself in the storied waters of Montauk for an authentic "tide-to-table" adventure. Led by Captain Paul Brooke — a professional waterman and maritime expert — this immersive journey invites you to explore the thriving saltwater ecosystems of the East End. You will dive into the pristine shallows to forage for wild oysters, gaining a hands-on connection to Montauk’s rich shellfishing heritage and the mineral-rich “merroir” of our local waters. This experience provides a rare, intimate look at coastal sustainability and the vital role wild oysters play in our habitat’s restoration. After harvesting the seasonal limit, return to the deck of our 21’ Steiger Craft for a private masterclass. Paul will demonstrate the traditional art of oyster shucking and share insights into the local maritime traditions that define this coastal haven.
The Experience Includes
Professional Gear: High-quality masks, snorkels, protective dive gloves.
Heritage Masterclass: Expert instruction on harvesting and opening oysters safely.
Finishing Touches: A selection of classic oyster condiments and refreshments.
Maritime Lore: Narrative storytelling regarding the lifecycles of the Montauk wild oyster, local history, and the evolution of the East End’s maritime industry.
Booking Details
Duration: 2-Hours
Capacity: Up to 6 Guests
Vessel: 21’ Steiger Craft
Rate: $300/per person
Wild Oyster Foraging and Snorkel
A multisensory culinary experience rooted in the raw, organic beauty of the East End. Guests witness a live-fire demonstration as freshly harvested little neck clams are prepared on-site in cast-iron skillets over a crackling wood-burning firepit. The clams are served in their purest form—bathed in a warm, clarified butter and their own natural sea brine—offering an authentic taste of Montauk’s native coastal heritage.
Sample Aesthetic and Presentation
Blending rugged natural elements with curated styling: A relaxed beach lounge with classic blue-and-white striped rug paired with artisanal cyanotype-print pillows and comfortable bean bag seating. Service is anchored by a rustic weathered wood table with a simple mix of organic and modern textures: sustainable bamboo bowls, stainless steel oyster forks, and premium disposable cocktail napkins
*optional add-ons: American Red Lobster (off the F/V Anna Mary boat), Sauteed Calamari (off the F/V Rianda S. boat), Blue Fin Tuna Poke (fresh off the boats in Montauk), Local Ceviche (Porgy, Black Sea Bass or Fluke), Chilled King Crab Legs, Tail-On Jumbo Cocktail Shrimp
Tide-To-Table Gastronomy
Service Options
Eastern Long Island Oysters: Premium oysters harvested from the East End hand-shucked live @ station. Porcelain vessels w/shallot mignonette, cocktail sauce, fresh-grated horseradish.
Osetra Bulgarian Sturgeon Caviar Service: Served in specialized chilling vessels, mother-of-pearl spoons, bumps or placed on top of oyster.
King Crab Legs: Colossal King Crab Legs chilled & pre-scored. Served w/warm clarified butter & lemon-herb dijonnaise.
Tail-On Cocktail Shrimp: Jumbo "U-12" shrimp poached w/aromatics, served chilled w/tails on.
Sample Aesthetic & Presentation
Antique nautical mini-boat display on vintage wood crates, accented with driftwood, local shells, nautical rope, seaweed garnish, local flora, and description tags. All seafood is presented on an artisan ice bed with integrated lemon and garnish wells. Blue-and-white striped linens and premium disposable cocktail napkins.
*optional simple delivery/drop off service.
Catering | Nautical Mini-Boat Raw Bar
