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When you purchase a live Maine lobster, you’re not just buying a seafood treat—you’re supporting a system of hard work, sustainable practices, logistics, coastal communities, and fishing families. Behind each lobster is a story of effort, tradition, and the challenges of handling a highly perishable product.

What Makes Maine Lobsters So Special?

Maine’s cold, pristine waters produce lobsters with unmatched flavor and texture. Whether you prefer the delicate sweetness of soft-shell lobsters or the rich, hearty meat of hard-shells, each bite is a true treat for seafood lovers.

The Hard Work Behind Every Catch

Catching lobsters is no simple task. It starts with Maine’s lobster fishermen, who work tirelessly on the water, often in challenging conditions. Sometimes fishermen begin to prepare a day or two before heading out, making sure all of their gear is ready, the boat is ship-shape, and they have the needed supplies like bait and fuel.

Each trap is carefully baited, marked with a buoy, and dropped to the ocean floor. Maine law limits the number of traps (typically 800), and traps must follow regulations like escape vents to protect undersized lobsters. Keep in mind, traps, bait, and fuel can be quite costly!

Hauling and Sorting the Catch

Once traps are set, they need to be hauled in using a hydraulic hauler (or davit). These traps can weigh 50–100 pounds when full. Throughout the day, fishermen pull up traps, sort the catch, and throw back undersized or egg-bearing lobsters. Keepers are measured precisely to meet Maine’s strict size regulations.

From Boat to Dock

After a long day, the lobsters are brought to the dock and sold to dealers or co-ops. The freshness of the product is critical, requiring cold storage and careful handling to ensure the lobsters remain alive and healthy.

Soft-Shell vs. Hard-Shell Lobsters

During summer and early fall, soft-shell lobsters are more common. These lobsters have tender, sweet meat but are more fragile, which limits their ability to be shipped. They’re often more affordable but usually sold closer to home.

In late fall through spring, hard-shell lobsters are harvested. These are sturdier and better for long-distance shipping. Hard-shell lobsters have firmer meat and a slightly higher yield, making them more valuable. Winter fishing also increases costs, as fishermen travel farther offshore.

The Processing Step

Some lobsters go directly to consumers, but others are processed into frozen tails, meat, or cooked lobster. Processing includes quality inspection, cooking, freezing, and packaging. Only the healthiest lobsters are selected for live sales, while others may be directed to processing.

In processing plants, lobsters are cooked, picked, and packaged. This step requires precise temperature controls and rapid freezing to maintain freshness.

Shipping Live Lobsters

Lobsters are a highly perishable product, and shipping them requires careful planning. Live lobsters are packed in insulated boxes with seaweed or damp paper and gel packs to keep them cool. Shipping is typically done overnight to ensure they arrive alive.

Even with best practices, some lobsters may not survive the journey. These losses are part of the cost, adding to the price for consumers.

Why It Costs More

The price of live Maine lobsters reflects the effort and dedication of an entire industry. From the ocean to the consumer’s plate, each step requires labor, expertise, and attention to detail. Shipping, cold storage, equipment, and processing all contribute to the final cost.

A Premium Experience

Remember, live Maine lobsters are more than just a luxury, they’re an experience that combines quality, tradition, and community support. Whether for a special occasion or a personal indulgence, ordering from ShopLobster brings unmatched freshness and flavor right to your door.