Markey's Lobster Pool

"Come As You Are!"

Markey's Lobster Pool has been serving traditional seafood to locals and visitors since 1971.

​We offer a variety of fried seafood, fresh lobster, clams, mussels, shrimp and scallops, as well as crisp garden salads, burgers and homemade bisque, fish and clam chowder. Raw bar features oysters, cherrystones & shrimp cocktail.

Wine and Beer Available! Enjoy classic New England seafood and lobster along a beautiful waterside setting. 
Hours of Operation

Friday, Saturday, & Sunday

11:00am to 8:30pm

Monday through Sunday

11:00am to 9:00pm

October 15 to April 15

April 16 to October 14

Route 286, Seabrook, New Hampshire
​(603) 474-2851

Our Story
The Markey name has been synonymous with excellence in food service from the Merrimack Valley to the seacoast for over a half century.  In 1971, the family opened Markey's Lobster Pool on Route 286 in Seabrook, New Hampshire, a locale that has now become a family tradition in year-round dining for generations of beach-goers.

The restaurant is bright, clean and airy, and features an expansive deck with marsh views for those who prefer to dine outdoors in the ocean air.  The atmosphere is beach casual, a style fervently embraced by coastal diners from Maine to Cape Cod.

Tom Markey oversees the kitchen operation, where his competent staff prefers consistent high-quality seafood entrées - fresh lobsters, clams, shrimp, scallops and haddock - prepared fried, steamed, broiled or baked. Creamy chowders, french fries, onion rings, coleslaw, salads and corn-on-the cob are favorite side dishes.

​Tom states, "repeat customers become friends here, so consistency is the key.  People expect consistently good food and ample portions at a consistently fair price.  We work hard to provide that, and I suspect that has been the key to our success."

Tom's wife, Joyce, transitioned from a teaching career into managing the dining room, the bar, and the restaurant staff.

​The restaurant has a beer and wine license and the dining room bar also serves steamed clams and mussels.  "Being in the dining room is as much an avocation as it is a vocation," Joyce says. "I truly enjoy interacting with our customers." "Where can one work surrounded by old and new friends?"