Hancock Gourmet Lobster Co. is a specialty food company focusing on the production, sales and distribution of a number of all-natural gourmet lobster specialty products. Founded in 2000, the company maintains its test kitchen in Cundy’s Harbor, Maine’s oldest commercial lobstering village, and its production and fulfillment center in Topsham, Maine, just a few miles away.

Hancock’s guiding strategy is to offer the marketplace high quality value-added lobster specialties and to make lobster more accessible to consumers. Hancock has drawn on her own culinary philosophies and developed products that are simple and comforting as well as elegant and impressive. Her unique selection of traditional Maine lobster recipes addresses U.S. consumer cravings for both the convenience of ready-to-serve prepared meals and for fine restaurant quality gourmet dishes to be enjoyed at home.

Product development and ongoing manufacturing efforts aim to extend traditional New England recipes into a greater marketplace, building awareness of the valueadded lobster category as a whole and providing consumers the opportunity to eat and enjoy great Maine lobster “without the bib...without the hassle,” according to Hancock. All products are freshly and naturally prepared in small batches to ensure the integrity of traditional recipes. Each product, inspired by family recipes, is named after a specific Maine coastal area.

The Company has been very fortunate to receive industry acclaim for its products, notably winning the “Best Meat, Pate or Seafood” category for the Pemaquid Point Lobster Pot Pie in 2003 from the National Association for the Specialty Food Trade. The Company has also received great publicity, being featured in the New York Times, Philadelphia Inquirer, USA Today, Food & Wine Magazine, The Rosengarten Report, The Chicago Sun Times, The Houston Chronicle and on cable television show Food Finds.

Hancock actively supports Maine lobstering, an eco-friendly, sustainable fishery with the most progressive conservation program in the industry. The industry has long been using methods to help sustain the resource and protect the ocean environment. Lobster in Maine is harvested the old-fashioned way, with each lobsterman hauling 250-300 traps a day, one trap at a time – a practice that is critical to preserving the marine environment and protecting Maine’s precious lobster resource. Only Maine lobstermen measure each lobster, returning to sea the large, healthy breeders and the immature young, ensuring the longevity of the resource.