Live Maine Lobster

Why Maine Lobster Is Different Our live lobsters are harvested year round from the cold clean waters off the Maine coast by independent lobstermen and women. They are delivered daily to a working waterfront wharf, carefully packed, and shipped overnight directly to your door. No cross country warehouse transfers. No long term holding facilities. Just authentic wild Maine lobster handled the way it should be. Not all lobster is created equal. True Maine lobster grows slowly in frigid Atlantic conditions. That slower growth produces: Firmer texture Sweeter flavor Tender clean meat Better overall eating quality If you have only had warm water lobster tails before, this is an entirely different experience. How Our Lobster is Harvested Maine’s lobster fishery is built on strict conservation practices that protect the future of the resource, including: Releasing egg bearing females Protecting both juvenile and large breeding lobsters Strict trap limits Highly regulated licensing This system supports small fishing families and keeps the fishery sustainable for generations. When you order from us, you are supporting that tradition, not an industrial seafood operation. Live Lobster Care Instructions For best results, we recommend cooking your lobsters the day they arrive. Live lobster is at its peak when prepared fresh. The sooner you cook them, the better the flavor and texture. If you cannot cook them the same day, follow these steps: Remove the lid and place the entire shipping box in the refrigerator. If the box does not fit, remove the lobsters and place a sheet of newspaper in the bottom of your refrigerator crisper drawer. Lay the lobsters on top of the newspaper and place the seaweed from the box back over them. Keep refrigerated between 35 and 40 degrees. Cook the next day Important: Do not place lobsters in water. Do not store them in airtight containers. They need cold air circulation to remain healthy until cooking. How to Cook Live Maine Lobster It is simpler than most people expect. Boiling Bring heavily salted water to a rolling boil. Place lobsters headfirst into the pot. Cover and return to boil. Cook 9 to 12 minutes depending on size. Steaming Add 2 inches of salted water to a pot. Bring to boil. Add lobsters and cover. Steam 10 to 12 minutes depending on size. The shell turns bright red. The meat becomes opaque and firm. For food safety, cook to an internal temperature of 145 degrees in the thickest part of the tail. Serve with melted butter and lemon, or break down for lobster rolls, pasta, bisque, or grilled lobster halves.