Our lobsters are shipped live and fresh from the Lobster Trap Inc., headquartered on Cape Cod, MA with facilities in Machiasport, Addison and Steuben, ME. The Lobster Trap has been in the lobster business since 1972 and is proud to be the second-biggest wholesaler of Maine lobster in the world. All lobsters ordered on Lobsters-Online.com are guaranteed for next-day delivery and freshness.
Strategically located on pristine Cape Cod, MA, Lobster Trap is one of the largest live lobster and fresh fish companies in North America. Beginning more 44 years ago as a retail fish shanty, sea scallops and swordfish were sold wholesale. Over years of hard work and experience, Lobster Trap has grown. Now offering more than 100,000 pounds of holding capacity, our state-of-the-art facility has fresh ocean water flowing through tanks and returning to the ocean cleaner than it came in. Lobster Trap is not only HACCP approved and federally inspected, it is also a TSA-approved Certified Cargo screening facility ensuring freshness and safety of all of our products.
As fishing seasons and weather permit, lobster comes in from both the length of New England's coastline and Canadian waters. Lobster Trap operates four pounds and two buying stations located in Machiasport and Steuben, ME, providing access to 14,000,000 pounds of product. In addition, we operate numerous storage facilities throughout Canada, providing holding capacities in excess of 1.5-2 million pounds annually, making orders of any size possible.
Up until the end of the 19th century, lobster was so plentiful that it was used for fish bait. Alas, with lobster's ever-increasing popularity (and price), those days are gone forever. The king of the crustacean family has a jointed body and limbs covered with a hard shell. The most popular variety in the United States is the Maine lobster, also called the American lobster. It has 5 pairs of legs, the first of which is in the form of large, heavy claws (which contain a good amount of meat). Maine lobsters are found off the Atlantic coast of the northern United States and Canada. They have a closely related European cousin that lives in Mediterranean and South African waters and along Europe's Atlantic coast. Spiny lobsters (commonly called rock lobsters) are found in waters off Florida, Southern California, Mexico, Australia, New Zealand and South Africa. They're easily distinguished from the Maine lobster by the fact that their legs are about the same size and they don't have claws.
Almost all of the meat of the spiny lobster is in the tail because the spiny lobster has no claws. That tail meat is firmer, stringier and not quite as sweet as that of the Maine lobster. Outside California and Florida, most of the spiny lobster meat sold in this country is in the form of frozen tails, usually labeled "rock lobster tails". Live spiny lobsters have a mottled shell splotched with various colors, generally greenish blue and reddish brown. Their shell turns vivid red only after the lobster is cooked.
Fresh Maine lobsters are available year-round and are most economical during spring and summer while prices typically increase in the Fall due to supply and demand. Female lobsters are prized by many for their delectable coral (eggs). Also considered a delicacy is a lobster's tomalley (liver) though it should be avoided as it could contain PSP toxins. Because bacteria form quickly in a dead lobster, it's important that it be alive when you buy it. To make sure, pick up the lobster - if the tail curls under the body, it's alive. This test is especially important with lobsters that have been stored on ice because they're so sluggish, it's sometimes hard to see movement. Lobsters come in various sizes and are categorized as follows: chickens (weighing approximately 1 pound), quarters (weighing 1.25 - 1.5 pounds), halves (weighing 1.5 to 1.74 pounds), selects (weighing 2 to 2.99 pounds), and jumbos, weighing more than 3 pounds.
Lobsters must be cooked soon after they are purchased. They will die in fresh water, so they must either be kept in seawater, wrapped in a wet cloth or seaweed and stored for no more than a few hours on a bed of ice in the refrigerator. All lobsters must either be cooked live or killed immediately prior to cooking. They may be cleaned before or after cooking, depending on the cooking method and the way in which they are to be used. Though whole lobsters are best simply boiled or steamed, lobster meat may be prepared in a variety of ways. One caveat when buying whole cooked lobster: be sure the tail is curled, a sign that it was alive when cooked. Cooked frozen lobster meat and fresh cooked lobster meat are also available.
Lobster can be shipped to all 50 states Tuesday through Saturday*. (Including Alaska and Hawaii, but not Puerto Rico).