Frequently Asked Questions

If you're looking for truly fresh Maine lobsters, you want live Maine lobsters. If you want live Maine lobsters, you want The Lobster Trap Company. Our whole, live, Maine lobsters are shipped overnight via air shipping. These live lobsters are delivered in packs that can range from one lobster to thirty.

Here's the difference that makes Maine lobster the best: Cold Water = Better Lobster. The meat is much sweeter that lobsters grown in warm conditions. This is because the cold water keeps the meat from absorbing the salt in the water.

The dramatic color change during cooking has to do with the way certain biochemicals inside the shellfish react to heat. Lobsters and crabs have a pigment called astaxanthin in their shells. Astaxanthin is a carotenoid pigment: absorbing blue light and appearing red, orange, or yellow in color.

Where are lobsters caught? The North Atlantic Lobster is found on the east coast of North America, from Newfoundland to North Carolina. In 1996, more than 70 million pounds of lobsters were landed in the U.S. Approximately 80% came from Massachusetts, Rhode Island, and Maine.

That most direct and honest answer is NO. Canadian Lobsters and Maine Lobsters are both “Homarus Americanus”. Although they're the same species, they do have distinct differences which we will clarify below. ... Generally, this meat is less tender and not as sweet as the meat found in a lobster's claws.

Lobsters are harvested year-round in Maine and New Hampshire. However, the majority are caught between late June and late December when the lobsters are the most active. Lobsters are also harvested during the winter and early spring months, but in smaller quantities.

Rock Lobsters or Spiny Lobsters do not have large edible claws like Maine lobster, but only tiny claws, which don't have any edible meat. Whereas the North Atlantic lobster has marketable meat in its claws, body, and tail, the spiny lobster only has marketable meat in its tail.

The spiny lobster is much more mild and bland tasting, being quite close to tasteless. The North Atlantic lobster has a very pronounced, succulent taste that is somewhat on the sweet side, although the meat is extremely low in sugars and carbohydrates (see lobster nutritional info for complete details.)

1.5 pound lobsters are a good size and are usually more plentiful than the larger lobsters. Quarters are also a good choice if you are serving a surf and turf or have plenty of side dishes. How Much Meat in a Live Lobster? A 1.5 pound hard-shell lobster will yield about 1 1/3 cups of cooked meat.

Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking. You therefore minimize the chance of food poisoning by cooking the lobster alive.

When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.