Lambertini
Crassostrea virginica
One of the most famous oysters from Long Island. Large and robust with heavy, gnarly shells. Intensely briny and metallic with a bold, wild character. Not for beginners—these are big, strong, and unapologetically uncouth.
Flavor Profile
Finish
Strong, metallic, lingering brine
Expert Notes
Lambertini oysters are among the most famous and boldest oysters harvested from Long Island waters for centuries. With their distinctive heavy, gnarly shells and intensely briny, metallic flavor profile, these are not for the faint of heart. Always big, strong, wild, and unapologetically uncouth, Lambertinis deliver a powerful punch of salinity and mineral notes that showcase the robust character of classic Long Island Sound oysters. Their full-bodied nature and assertive flavor make them a favorite among experienced oyster enthusiasts who appreciate uncompromising brininess. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Long Island Sound, New York, Hungars Creek, Virginia
- Size
- Large (3-5 inches)
- Shell Color
- Heavy, gnarly gray-white
- Meat Color
- Cream to light gray
What Experts Say
Across 2 sources, tasters describe this oyster as:
"Robust beach-grown oysters from the shores of Hornby Island, on the edge of the Lambert Channel, which courses the far side of Denman Island from most of BC's aquaculture operations."
robust
About the Farm
Beach-grown oysters from the shores of Hornby Island, British Columbia, located on the edge of the Lambert Channel in the Strait of Georgia.
- Cultivation Method
- beach
History & Background
Located in a remote area on the edge of the Lambert Channel, away from most of BC's aquaculture operations, suggesting a more isolated, pristine growing environment.
Did You Know?
- Named after the Lambert Channel where they are cultivated
- Grown on Hornby Island in British Columbia's Strait of Georgia
Sources & References
This information was compiled from 2 sources.
- Lambertini Oyster Profile — OysteRater.com
- OysterFinder - The Oyster Guide — OysterGuide.com
Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
Deep dive into America's indigenous East Coast oyster - flavor profiles, regional variations, and famous varieties
Read article → Merroir & EnvironmentWhat is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
Read article →