Let’s Get Crackin’ with
Menuing “Maine Lobster” adds a value up to $7.22 per lobster dish.*
FROZEN LOBSTERS: Remove from freezer 24 hours before cooking and gently thaw in refrigerator.
TIP: Remove rubber bands on claws before cooking.
TIP: If boiling or steaming, use well-salted water to preserve the ocean-brined taste.
TIP: Remove tail meat by bending tail back and breaking off flippers. Insert fork where the flippers broke off and push.
TIP: It’s recommended to remove the green tomalley from the body of the lobster and the intestinal tract from the tail.
- Tail notching on egg-bearing females
- Minimum and maximum size limit
- Apprentice program
- Limits on number of traps
- Trap-only harvest method
- Lobster seed fund