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Frequently Asked Questions about Maine Lobsters and Other Maine Legends


Q
What size lobster is best?
Q
What does “soft shell” and “hard shell” mean?

A

A soft-shell lobster—or “shedder lobster”—has recently molted, or shed its old shell, so it can begin growing a new, larger shell. Hard-shell lobsters have not yet shed, so they are packed very full.

Q
What makes Maine lobster different from lobster from other places?

A

Since Maine lobsters grow in an ideal habitat, they’re the ideal lobsters to buy! They thrive in cold, clear water with the right amount of salinity to create hard shells and delicious meat. You can buy lobster from many different parts of the world, but none will be as sweet and tasty as those from the North Atlantic—and especially from Maine.

Q
My lobsters have arrived but they’re not red. What’s going on?

A

Cooked lobsters are red. Live lobsters are usually greenish brown, but there are some rare yellow, white—and even red!—lobsters. Except for the white ones, they all turn red when cooked.

Q
What do lobsters like to eat?

A

People. Just kidding. Crabs, clams, mussels, starfish, smaller fish, and sometimes even other lobsters! A lobster has teeth in its stomach, not its mouth.

Q
How do lobsters find their food?

A

They "smell" food with four small antennae on the front of their heads and tiny sensing hairs that cover their bodies.

Q
How big are lobster eggs?

A

About the size of a pinhead. A one-pound female lobster usually has from 8,000 to 12,000 eggs attached to the underside of her tail. She carries the eggs for about a year until they are released as larvae. Only about one-tenth of one percent of those eggs will live past six weeks.

Q
Where can I learn more about lobsters and the history of lobstering in Maine?
Q
Can you point me to information about the Rockport area?