Live Lobster (Canadian Hard Shell)

Live Lobster (Canadian Hard Shell) is whole, live American lobster, shipped in the shell so you cook it fresh at home. Right now our lobsters are all hard shell from the cold waters off Canada.

Cold water means slow growth and sweet, firm meat. Hard shell means a lobster that has filled out its shell since its last molt, so there is more meat in the claws and tail.

Our lobsters are kept in water until they are packed, then travel overnight in an insulated box with ice packs and wet newspaper. We bring these lobsters in from our supplier for your order, so the earliest delivery date is two days later than our in-stock items. Your delivery calendar at checkout already accounts for it. Questions about timing? Call us at 410-968-3167.

No two lobsters weigh exactly the same, so each pack is sold by the average size of the lobsters in it.

• 1 lb: lobsters about 1 lb each. 2 Pack about 2 lb, 4 Pack about 4 lb, 8 Pack about 8 lb total.
• 1 1/4 lb: lobsters about 1 1/4 lb each. 2 Pack about 2 1/2 lb, 4 Pack about 5 lb, 8 Pack about 10 lb total.
• 1 1/2 lb: lobsters about 1 1/2 lb each. 2 Pack about 3 lb, 4 Pack about 6 lb, 8 Pack about 12 lb total.
• 2 to 3 lb: lobsters averaging about 2 1/2 lb each. 2 Pack about 5 lb, 4 Pack about 10 lb, 8 Pack about 20 lb total.
• 3 to 4 lb: lobsters averaging about 3 1/2 lb each. 2 Pack about 7 lb, 4 Pack about 14 lb, 8 Pack about 28 lb total.

Bigger lobsters take longer to cook. See the cooking times below.

Lobster is lean and high in protein. A 3 oz serving of cooked lobster is an excellent source of copper, selenium, zinc and vitamin B12. Values are for cooked lobster meat with no butter, from USDA FoodData Central.

Steaming and boiling are the classic ways to cook a whole lobster. Use a big pot and do not crowd it. Cook in batches if you need to.

To steam: put about 2 inches of salted water in the pot with a rack or steamer basket and bring it to a hard boil. Add the lobsters head first, cover, and start timing.

To boil: fill the pot about two thirds with water, add about 2 tablespoons of salt per quart, and bring it to a rolling boil. Add the lobsters head first, cover, and start timing when the water comes back to a boil.

Cooking times per lobster (a guide):

• 1 lb: steam 8 to 10 minutes, boil 7 to 9 minutes
• 1 1/4 lb: steam 9 to 11 minutes, boil 8 to 10 minutes
• 1 1/2 lb: steam 10 to 12 minutes, boil 9 to 11 minutes
• 2 to 3 lb: steam 12 to 16 minutes, boil 11 to 14 minutes
• 3 to 4 lb: steam 16 to 20 minutes, boil 14 to 18 minutes

Time each lobster by its own weight, not the weight of the whole pot.

How to tell it is done: the shell is bright red all over and the tail meat is white and opaque where the tail meets the body. An instant-read thermometer in the thickest part of the tail should read 140 to 145°F.

To serve: let them rest a few minutes, then crack the claws and split the tail. Melted butter and lemon are all you need.

Cook them the day they arrive. Packed with ice packs and wet newspaper, live lobsters stay alive for about a day or two, so the day of delivery is the day to cook.

Keep them cold and damp. Store them in the refrigerator in the shipping box or an open container, covered with the wet newspaper or a damp towel.

Let them breathe. Never seal them in an airtight container or plastic bag, never set them in fresh water, and never let them sit in melted ice water.

Handle with care. Pick a lobster up from behind the claws, by the body. Leave the bands on the claws until after cooking.

Cook only live lobsters. A lively lobster moves its legs and curls its tail. If one does not move at all when you handle it, call us at 410-968-3167 the day your box arrives.

Leftovers: pick the cooked meat out of the shell and refrigerate it in a covered container. Enjoy it within 2 days, in a lobster roll or a salad.

Is this Maine lobster?
It is the same species, the American lobster, that people know as Maine lobster. Right now ours come from the cold waters off Canada, so we call it what it is.

What does hard shell mean?
A hard shell lobster has filled out its shell since it last molted. It has more meat and less water inside than a soft shell (new shell) lobster, and it holds up better on the trip to your door.

Why is the earliest delivery date later than other items?
We bring these in from our supplier for your order, so they need two extra days. The delivery calendar at checkout already shows the right dates.

How do they ship?
Overnight only, packed alive in an insulated box with ice packs and wet newspaper.

Why do the weights say average?
Every lobster is a little different. A 4 Pack of 1 1/2 lb lobsters is 4 lobsters averaging about 1 1/2 lb each, about 6 lb in all.

Can I keep them a few days before cooking?
No. Cook them the day they arrive. If you need to hold cooked lobster, pick the meat and refrigerate it for up to 2 days.

How many should I order?
One 1 1/4 to 1 1/2 lb lobster per person is a classic lobster dinner. The 2 to 3 lb and 3 to 4 lb sizes are made for sharing.