Maine Lobster Meat
If you have questions about your Maine Lobster Meat and its shelf life, please click here.
We use only the freshest possible Maine lobster meat in all of our
products. Our meat is harvested by local fisherman working in Casco
Bay on the coast of Maine, where we live and work. We only buy claw
and knuckle meat, which is the most tender portion of the lobster.
Our meat is preservative free. Red tide does not affect lobsters. We source our meat from several local shellfish processors.
There's a reason that wherever you go, or however you cook it, America's favorite crustacean is called "Maine" Lobster. Lobster has been woven into the fabric of Maine's culture as long as anyone can remember. The cold, clean waters of Maine's rocky coast provide an ideal habitat for lobster, and the patience and fortitude it takes to successfully harvest lobster in the sometimes punishing weather has been passed on from generation to generation.
The history and heritage behind every lobster that comes from Maine means that only a lobster that comes from the state's waters truly deserves to be called "Maine Lobster"!
The Maine lobster fishery is one of the most successfully regulated industries. Overall catches are not limited. Rather, the lobster catch in Maine is regulated by trap limits, size limits on lobsters, the return of egg-laden female lobsters and barriers to entry that prevent the industry from growing too big.
As the fishery has grown over time, the regulations have changed and adapted to fit new situations. This process has led to a sustainable resource and a fishery that continues to prosper where others have failed.
1. Since 1872, the harvesting of female lobsters bearing eggs has been prohibited. Egg-bearing females are returned to the water for reproduction.
2. Since 1934, the size of lobsters caught in Maine has been regulated. A "double gauge" has been used to measure each lobster from the rear of the eye socket to the rear of the body shell. There is a minimum (3 8/32 inches) and a maximum (5 inches) length. All others are returned to the water for reproduction.
3. Each lobster trap must have both an opening to allow small lobsters to escape, as well as a biodegradable "ghost hatch" so that all the lobsters will be able to escape a trap that has been lost.
4. Diving or dragging the sea floor for lobsters has been banned since 1961. Lobster may be caught in traps only.
5. There is a set limit of traps each harvester (lobsterman) can set. This is to ensure over fishing does not occur. The limit is 800 traps.
6. There are limits and standards to obtaining a lobster harvesting license that are designed to prevent the industry from growing too big. There were 7427 commercial lobster licenses issued in Maine in 2003. The oldest license holder is 92 years old and the youngest is just 6.
7. While there have been technological improvements that have made lobstering safer and more efficient, the basics of the job are unchanged since the 1800's - individual fishers place baited traps on the sea floor, which are then hauled out one-by-one, re-baited and replaced.
8. There are approximately 3 million traps in Maine waters
9. In the last few years the annual catch of lobsters in Maine as varied between 55 million and 63 million pounds.
10. A fully-equipped lobster boat can cost upwards of $200,000
11. One trap, along with the rope and bouy can cost $80