Fresh seafood sits on ice right by the door, and you point at what you want steamed. No hostess stand. No white tablecloths. No menu thick enough to stop a door.
That simple setup is the whole idea. You choose snow crab, jumbo Gulf shrimp, or lobster tails, and the kitchen steams them hot and fast. Then everything gets tossed in savory seasoning.
I like how this place skips the heavy breading on its steamed seafood. The focus stays on sweet, natural flavor. It feels like a seafood shack and a fish counter teamed up in Tennessee.
There’s also a lobster grilled cheese on the menu. I can’t imagine reading that and not getting curious. So how does a market this low-key pull off a seafood boil this tempting?
Your Catch Goes Straight From the Ice to the Steamer
Seafood shopping usually ends with a bag and a long drive home. At Captain Kal’s Seafood Market & Steamer, the cooking happens right there.
The motto is simple: pick it, we steam it. You walk up to ice-cold seafood on display and choose exactly what sounds good.
That setup makes this spot feel more like a fish market than a regular restaurant. You won’t find a hostess or white tablecloths waiting at the front. You also won’t wrestle with a menu that runs for pages.
The idea keeps things clear and quick. You decide, the kitchen steams, and dinner shows up hot.
I believe that kind of control is a rare treat when eating out. You know what’s going on your tray before anything hits the heat. No guessing games about what came from where.
It also suits picky eaters and big appetites alike. Want only shrimp? Easy. Want crab plus a lobster tail? Also easy.
Think of it as a seafood counter with a built-in kitchen crew. That’s a pretty great shortcut to a seafood feast, and nobody has to boil a giant pot at home.
Steam Beats Breading When the Seafood Is This Fresh
Hot and fast. Those are the two words behind the cooking style here.
Captain Kal’s steams its seafood quickly to protect the natural sweetness. After that, everything gets tossed in savory seasonings for a bold finish.
The kitchen has a clear belief about fresh seafood. Good crab and shrimp don’t need a heavy coat of breading or a trip through the deep fryer.
That’s a confident stance in the South, where fried seafood rules a lot of menus. But it makes sense when the seafood itself is the star.
Freshness gets serious attention too. The market’s own promise is blunt: if it isn’t fresh, it isn’t served.
I like a rule that simple. It tells you the team cares more about quality than about stretching inventory.
Speed matters in this process as well. The goal is hot, perfectly cooked seafood without a long wait.
So the steamer isn’t just a cooking tool here. It’s basically the personality of the whole place. Every tray reflects that same steady approach, from the first shrimp to the last crab leg.
Bring napkins, though. Seasoned seafood has a habit of getting everywhere.
Build a Tray That Looks Exactly Like Your Cravings
Mix and match is the name of the game. The market calls its approach Your Catch, Your Way, and it lives up to that.
Off-the-ice options come steamed and seasoned. You can choose Classic Snow Crab by the pound or Giant Alaskan Snow Crab by the pound. Shrimp fans get Jumbo Gulf Shrimp, also sold by the pound. Lobster lovers can grab Cold Water Lobster Tails in the 4-5 ounce range.
Want something bigger? A Large Maine Lobster Tail weighs in at 6-7 ounces.
That variety lets you build a tray around your mood. A light lunch might be a pound of shrimp. A celebration dinner could mean crab and two lobster tails.
I can’t think of a better way to settle a family debate about crab versus shrimp. Everybody just orders their favorite.
It’s also a smart way to try something new without committing to a full platter. Add one lobster tail and see how you feel about it.
Choosing is half the fun here. The other half arrives steaming, seasoned, and ready for cracking. Just leave room for sides, because they’re worth a spot too.
Platters Come Loaded for Solo Feasts and Full Tables
Decision fatigue is real, and the steamed platters fix it fast. Each one comes pre-planned with seafood plus classic boil sides.
The Shrimp Lover’s Platter features a full pound of jumbo shrimp. The Signature Surf Duo Platter pairs two 4-5 ounce lobster tails with a pound of jumbo Gulf shrimp.
Crab gets its own spotlight too. The Classic Snow Crab Platter brings a pound of Alaskan snow crab.
For bigger appetites, the Giant Snow Crab Platter includes two clusters of giant Alaskan snow crab. That sounds like a serious workout for your hands.
There’s also a Captain’s Combo Platter for folks who want a little bit of everything. Groups can look at the Dinner for Two Platter or the Family of Four Platter.
Platters typically come with beef sausage, corn, and red potatoes. That’s the full boil lineup, minus the giant pot and backyard cleanup.
I believe the family-size option is the move for a weeknight treat. Everyone gets fed, and nobody argues over the stove.
Date night? The platter for two handles that nicely. Just be ready to share the corn.
Lobster Grilled Cheese Exists, and You Should Know About It
Lobster and melted cheese between toasted bread. That combo alone justifies a detour.
The Lobster Grilled Cheese sits in the lobster specialties lineup at Captain Kal’s Seafood Market & Steamer. It’s one of the more distinctive items on the menu.
Roll fans get two classic choices. The Maine Roll and the Connecticut Roll both make the list.
Those two styles split lobster lovers across New England. Maine-style rolls are traditionally served cold with mayo, while Connecticut-style rolls are usually warm with butter.
Having both under one roof in Tennessee is a fun twist. You can settle the great roll debate without buying a plane ticket.
For the full experience, there’s also a Whole Steamed Lobster. That one is for people who enjoy a little work for their reward.
I like how the lobster section covers casual and fancy moods. A sandwich works for lunch, while a whole lobster feels like a celebration.
Can’t choose? Ordering one of each roll and splitting them seems like solid strategy. Add the grilled cheese, and suddenly you have a lobster tasting menu in a strip-center seafood market.
Fish Plates Give You Both Lighter Bites and Crispy Comfort
Not every seafood craving involves cracking shells. The fish plates cover that need nicely.
The 5 ounce Salmon Plate and the 9 ounce Red Snapper Plate are steamed and seared. Both come over cilantro lime rice with baby red potatoes and broccoli.
That’s a balanced plate with real color on it. It feels like a smart pick for a weekday lunch.
Now for the fried side of things. Yes, a steam-focused market still keeps a couple of crispy favorites around.
Southern Style Fried Catfish brings two filets with fries, hushpuppies, and coleslaw. It’s a nod to classic Southern fish-fry comfort.
New England Fish and Chips features two hand-battered North Atlantic cod loins. They come with fries, hushpuppies, and coleslaw too.
I think that mix is clever. Steaming stays the focus, but catfish lovers aren’t left out in the cold.
It also helps groups with different tastes. One person can go seared snapper while another goes full fried cod. Everyone leaves happy, and nobody has to pretend they wanted shrimp.
Cheddar Biscuits Might Steal a Little Spotlight
Sides at a seafood boil are never just filler. They’re the supporting cast that makes the whole tray feel complete.
The Signature Sides list starts with Cheddar Baked Biscuits. You can order them as a three-pack.
Cheesy biscuits next to seasoned seafood just make sense. They’re handy for soaking up any extra seasoning left on the tray.
Classic boil sides round out the lineup. Savory Beef Sausage, Baby Red Potatoes, and Buttered Corn on the Cob are all available.
Beef sausage is a nice detail worth pointing out. It’s a good fit for diners who skip pork but still want that smoky boil flavor.
Potatoes and corn are the true workhorses of any seafood spread. They fill you up, balance the spice, and grab extra flavor from everything around them.
I believe a three-pack of biscuits should be standard for any table of two or more. Splitting one biscuit between friends rarely ends peacefully.
Adding a few extra sides to a by-the-pound order is an easy upgrade. It turns a simple shrimp order into a full meal.
Finding It Is Easier Than Cracking a Crab Leg
Directions to great seafood don’t usually involve a Walmart. In this case, they do.
Captain Kal’s Seafood Market & Steamer sits at 6525 Memphis Arlington Rd, Suite 103, Bartlett, TN 38135. It’s right across from a Neighborhood Walmart.
That landmark makes the trip simple, even for first-timers. Bartlett sits just northeast of Memphis, so it’s an easy drive for much of the area.
The hours are friendly for lunch and dinner crowds. Tuesday through Saturday, doors open from 11 a.m. to 9 p.m. Sunday and Monday run a bit shorter. Those days, it’s open from noon until 8 p.m.
That Monday schedule is a nice bonus. Plenty of local spots close at the start of the week.
The market opened in 2025, making it one of the newer seafood stops around Shelby County, Tennessee. Fresh concept, fresh fish, fresh face in the neighborhood.
I like that a place built around ocean seafood landed in a suburban shopping strip. It proves you don’t need a coastline to get a proper seafood fix. You just need a good steamer and a parking spot.
Your Couch Can Host the Seafood Boil Tonight
Some nights call for seafood without leaving the house. Good news: Captain Kal’s has options for that.
You can order ahead for quick pickup. Online ordering makes it simple to lock in your tray before you even grab your keys.
Delivery and takeout are available too. The market is listed on Uber Eats, offering customers a convenient way to order delivery.
That makes a home seafood boil surprisingly painless. No huge pot, no messy stovetop, and no hunt for crab crackers in the junk drawer.
A smart tip is to cover your table with paper before the food arrives. Steamed, seasoned seafood is wonderful, but tidy it is not.
Planning a game night or small family gathering? The Family of Four Platter could make you look like the most organized host in Tennessee.
I can’t imagine a better excuse to skip cooking on a busy weeknight. Shrimp, corn, and biscuits arriving at your door beats leftovers every single time.
Pickup works great for lunch breaks too. Order ahead, swing by, and you’re back with a pound of Gulf shrimp before anyone notices you left. Your coworkers may notice the smell, though.
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