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Lobster Meat: The Maine Ingredient

Nothing adds flavor and elegance to recipes like sweet, tender lobster meat–the main ingredient for many of New England’s signature dishes. Whether you’re at a roadside seafood shack or white tablecloth restaurant, you’ll find lobster meat in regional favorites like lobster macaroni and cheese, lobster pie, Maine lobster rolls, pasta, soups, salads, casseroles and more. The uses for this highly prized meat are limitless. Its versatility, texture and flavor have elevated this crustacean to where it stands today.  While lobster can come from just about anywhere, it is the the cold-water, North Atlantic lobster which is regarded as the best.

lobster meat maine Lobster Meat: The Maine Ingredient

Where Does Your Lobster Meat Come From?
The Atlantic waters are clean with a rocky coast, making it ideal for lobster to flourish here. The cold, pollution-free water produce tender, succulent meat, with a rich, luxurious texture. In cold waters, like that of the northern Atlantic, lobsters grow at a slower rate. It is because of this that Maine lobster meat is firmer and more succulent. The cool temperatures keep the salt water from permeating the meat. This helps explain why Maine lobster has a noticeably sweeter flavor than other species of lobster.

Look for the scientific name: Homarus Americanus, or American lobster, when buying lobster meat. Be wary of cheap imposters including slipper “lobster”, langostino, craw fish and even pollock masquerading as American lobster. Pollock is found in a product called Surimi. It is used to make imitation crab as well as lobster meat. Not too long ago a well known New York grocer was busted for selling faux lobster salad to its customers. It contained craw fish, not lobster! Maine Senator Olympia Snowe have called on the FDA to stop allowing restaurants like Red Lobster and Long John Silver to market langostino as lobster.

The majority of lobster meat processing can be found to in Canada. As much as 70% of the lobsters caught in Maine waters is shipped north of the border to Canadian processors. Maine’s processing industry is still small compared to that in New Brunswick, Nova Scotia and Prince Edward Island. However, with Maine’s surging lobster haul new lobster processing plants are springing up. In 2013, the state issued 16 processing licences, according to the Maine Lobstermen’s Association.

How is Lobster Meat Processed?traps2 Lobster Meat: The Maine Ingredient
Lobster meat is typically harvested from the tail, legs, knuckle and the large claws. With a little work you’ll find tender pieces in the lobster body or cavity. Lobster meat is most often processed into Tail (T),Claw meat (C), Knuckle (K), Leg (L) and body meat. Lobster meat is also available in various combinations, including: TC (Tail/Claw), TK (Tail/Knuckle), CK (Claw/Knuckle), TCK (Tail, Claw, Knuckle) and CKL (Claw/Knuckle, Leg). Finally you can find lobster meat processed in minced and broken forms. This meat is often used to make soup, stews and lobster bisque.

The latest technology called UHP or ultra high pressure, shucks lobsters raw and vacuum packs them. This process removes the meat from within the shell leaving it whole, raw (tails, claws, knuckles and legs). The UHP process leaves the tender texture and delicate flavor of the lobster intact. The meat can be purchased raw, blanched or cooked. It can also be purchased fresh or frozen.

Frozen Lobster Meat
In the old days lobster lobster meat was first canned in hermetically sealed tins. This made Lobster meat shelf stable and able to to be safely shipped across the USA and even overseas. Incredibly, by 1880 more canned lobster meat was supplied than live lobster. With the advent of modern refrigeration in the 1970s lobster meat could now be frozen in a “cold pack.” Today, there are a number of different freezing methods, including gas, brine, and blast freezing.

Gas or quick freezing is super fast and uses nitrogen (-195.8 c) or carbon dioxide tunnel freezers to produce a super fresh quality taste. Brine freezing involves immersion in a super cold brine. It is not as fast as gas freezing and can leave a slight salty taste. And finally meat is frozen in a blast of cold air.

lobster shipping Lobster Meat: The Maine IngredientHow Much Lobster Meat?
It takes up to 4-5 whole 1 1/4 pound live lobsters to make one pound of cleaned meat. One pound of lobster meat is roughly equivalent to 2 cups. You will need more lobster if you are shucking meat from a soft-shell lobster. Lobsters undergoing molting have softer shells and have lower meat content. Hard-shell lobster contains fifty percent more meat than the same size soft-shell lobster. Hard-shell meat is firmer, while soft-shell meat is softer and tends to have more water. When cooking lobster meat, you can lose anywhere between 5 to 25 percent of the live weight.

Lobster Meat is Good for You
Lobster meat is not only an impressive meat flavor-wise, but offers nutritional benefits as well. It is high in vitamins and minerals, particularly in zinc, phosphorus, and selenium. These essential vitamins are important to maintaining immune system health. As compared to certain types of other meat, lobster meat is lower in saturated fats and cholesterol (without butter, of course!). It also has a high content of omega-3 fatty acids (these are very good for your health).

How to Cook, Prepare and Store Lobster Meat
Cook live lobster according to the general boiling, baking, or steaming directions found on our lobster cooking guide. Lobster meat should be white, opaque and firm to touch. Lobster takes very little time to cook so be careful not to overcook. Rinse with cool water until cook enough to handle. Remove from shell, following directions of How to Eat Lobsters. Walking legs should pull out easily form the body. Tomalley (liver) will be green and firm. Roe from the female lobster will be bright red and firm when cooked, and black if under-cooked. The tail meat can be cut in half lengthwise, left whole, or sliced into medallions.

Cooked lobster keeps for up to two days in the refrigerator, we we recommend using it as soon as you can. Freeze lobster meat in a brine solution of two teaspoons of salt to 1 cup water, in tightly sealed containers with 1/2 inch room on top for expansion. Keep for up to 2 months. Thaw unopened containers in the refrigerators, or if you are in a hurry, they can be set under cold running water. Never thaw at room temperature or refreeze. The lobster meat is best consumed within 24 to 36 hours of thawing.

Where to Buy Lobster Meat
The quality and taste of the lobster meat not only starts with healthy, livelyhard-shell lobsters, but also the processing techniques. Specialized handling maintains the quality, taste and yield. Where is the best place to purchase Maine lobster meat? Maine, of course, but assuming you can’t make the trip out there, our lobster meat is some of the best you will find. Try our specialty dry pack, frozen cooked meat. It makes a luxurious lobster roll or lobster salad. It is processed using the UHP method discussed above. We also sell a special, raw, shucked lobster tail meat.


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Host a Maine Lobster Bake on Labor Day!

Instead of the the standard burgers and dogs, why not treat your guests to a decadent lobster dinner party this Labor Day? Delivered in plenty of time for your Labor Day feast: fresh seafood, New England clam chowder, and live lobsters fresh off the fishing boats of Maine.

lobster labor day party Host a Maine Lobster Bake on Labor Day!

Be the host at your own Lobster Dinner Party this Labor Day and have the time and leisure to enjoy it by ordering the freshest Maine lobster delivered overnight from If you crave juicy, sweet Maine lobster, but don’t want to go through handling live crustaceans, we recommend our cold-water Atlantic lobster shells prepared with fresh frozen lobster meat in the shell ready for cooking. Or, try our Boston Lobster Party Packages with live lobster,clam chowder and accessory packs: everything you need for a family reunion, or to invite good friends or neighbors to a casual outdoor lobster party.

Keep the party decorations simple for a lobster feast by using some seaside
shells and candles in small buckets on the table, red and white checked tablecloths and napkins (with shell crackers, forks and bibs inside) from, and place small groups of red balloons around the area. For entertainment, hold a How to Eat Lobster demonstration for whole lobster, and serve drawn butter warm for dunking. Put together a casual Chardonnay wine tasting with small cups, or favorite craft beer tasting, and some lemonade. Don’t forget to snap some photos!

how to eat lobster Host a Maine Lobster Bake on Labor Day!

At, we are the lobster dinner experts and can assist you in deciding on how much lobster to order per person. Side suggestions for a lobster meal include: macaroni and cheese, potato salad, corn on the cob, mixed green salad, roasted red bliss potatoes, coleslaw, corn bread and steamer clams, and everyone’s favorite: New England Clam Chowder!

For over ten years Lobster has earned an unparalleled reputation for its consistently fresh, sensationally superior seafood. You don’t have to travel to Maine to enjoy fresh lobster or to Cape Cod to host a clambake. Lobster brings the party, and the fresh seafood, to you. So celebrate Labor Day with your own Lobster Bake party, regardless of your locale.We are ready for Labor Day Lobster Bake and can take your orders online or by phone at 1-888-85-MAINE.

Special Thanks to for there neat lobster Fresh Prints Clothing Host a Maine Lobster Bake on Labor Day!drawing. Fresh Prints Clothing is a hand-drawn and hand-printed clothing brand from Brooklyn, NY. Be sure to checkout there cool online store. Take a look.


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Labor Day Lobster Delivery

Labor Day is the last excuse for as summer soiree. Make it memorable with lobster from Maine. It does not take hard work to love lobster! For a sublime Labor Day cook-out or dinner party we suggest …

Lobster Tails: Don’t let the summer end without grilling lobster tails! We’ve got lobster tails hailing from the clean, cold waters of the North Atlantic. You can get tails ranging from 6-7 oz. each all the way up to  super-sized colossal tails (16-20 oz.) each. Wow! We also ship fresh tails shucked out of the shell–so no crackers needed!

Labor Day Lobster Dinner2 Labor Day Lobster Delivery

lobster roll polaroid Labor Day Lobster Delivery

This holiday weekend, skip the standard barbecue fare, and enjoy authentic lobster rolls with  friends and family. The Lobster Roll Kit includes two pounds of jumbo claw and knuckle meat, along with 8 authentic split-top rolls, and a box of Maine salt water taffy. Prep is a breeze and directions are included. Makes 6-8 overstuffed Lobster Rolls!

Surf Turf Labor Day Labor Day Lobster Delivery



For such a tiny island, Nantucket boasts some of the best seafood restaurants in the world. Relax, no need to take the ferry to the Island.

We present The Nantucket Getaway: This surf and turf dinner features: (4) 6-7 oz cold-water lobster tails,(2) All-Natural Filet Mignons  (8 oz. each);(2) All-Natural New York Strips (12 oz. each.)

Boston Party Package: Throw a Labor Day lobster bash with our complete lobster bakes for 4, 6, and 12 lobster lovers. Includes:1 1/4 lb. live lobster per person, New England Clam chowder, and a handy lobster tool kit (cracker, fork, bib, wet-nap, how-to-eat lobster placemat).

Party for Four:$189 Shipped Overnight
Party for Eight:$249 Shipped Overnight
Party for Twelve:$349 Shipped Overnight

Since 1999 has shipped live Maine lobsters, creamy clam chowder, sweet lobster tails, and other fixings coast-to-coast. Get cracking today.

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Lazy Man Lobster Bisque

6 1/2 ounces fresh or frozen lobster meat
1 can condensed cream of asparagus soup
1 can condensed cream of mushroom soup
1 cup light cream
few grains cayenne pepper
2 tablespoons sherry
2 tablespoons minced chives
Parmesan cheese croutons
Blend together soups, cream, lobster and cayenne and bring to a simmering point. When mixture is hot, stir in sherry. Serve with sprinkling of chives and Parmesan croutons.

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Maine Shrimp and Steak Kabob

Here is a summer time favorite: Shrimp and Steak Kabobs prepared on the grill!

Some people who are not grill savvy often do not know how to cook steak, nor do they know how to cook shrimp on the grill.

1/2 lb. fresh shrimp, peeled
1 lb. Beef Sirloin Steak, cut into 1 inch pieces
2 zucchinis, cut diagonally into 1 inch pieces
2 Ears of Corn, cut into 1-inch
2 small onions, cut into wedges
1 Green Bell pepper, chunked
cooked rice

Cook the steak on high heat just long enough to sear.  Then lower the heat and begin slow cooking the steak. When the steak becomes “rare,” you may begin assembling the Kabobs.  Alternate All ingredients on skewers and grill, or broil until meat reaches desired doneness. Turn kabobs often, brushing with Lemon basting sauce. Serve with rice.


If you are looking for the ultimate surf and turf combination we carry steaks that are a step above the ones you’ll find in catalog companies.


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