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Buying lobster wholesale? Search for Maine lobster suppliers.
Lobster Seasons
Product Types
Maine lobsters are harvested year-round, with the majority caught between late spring and late fall.
Here’s a rough guide:
January-March: Lobsters are largely dormant, so fewer are caught. During this period, many live lobsters come from pounds -- enclosed tidal areas where lobsters caught earlier can be kept alive and healthy. Pounded lobsters are just as meaty and sweet as newly-caught lobsters, although their shells may have a greenish appearance because there is less tidal action in a pound than in the open ocean.
April: The water is warming, the lobsters are on the move and it’s time to drop some traps.
May-June: The majority of lobsters caught during this time have hard shells, so consumers will need to get their crackers out to enjoy the great taste of Maine lobster.
July-September: Lobsters are active and abundantly harvested during this time. The majority will have new shells, containing sweet, succulent meat and a shell that can often be conveniently cracked by hand.
October-December: Lobsters are still abundant in late fall, making them a great choice for the holidays. Shells tend to be harder this time of year.
Almost everyone is familiar with live lobsters, which provide an extremely fresh, unique seafood experience. There are many other types of lobster products designed to meet different needs and applications.
Frozen whole lobster -- Provides an experience similar to fresh, but gives the chef or foodservice operator the benefits of easier and longer storage times. Look for fully cooked or blanched, depending on your preference.
Lobster meat, available raw, cooked fresh or frozen -- In kitchens with high labor costs or labor shortages, select picked meat can offer real benefits. In addition to saving labor, it allows the chef to choose meat from the whole lobster, or just the parts needed for a specific application.
Lobster Tails -- A popular center-of-the-plate choice, tails are available fresh or frozen, in the shell or shucked, giving foodservice operators many choices.
There have never been more types of lobster products on the market, designed to meet any foodservice need -- reduced labor costs, faster prep time, on-hand inventory, better inventory and ordering control, controlled food cost, and predictable margins. Operators can choose the most suitable part of the lobster in the exact portions they need.
For Extra-Lean Protein, Try Lobster
If your customers are diet conscious, they’ll appreciate lobster’s nutritional stats. Super-low in fat and super-high in protein, lobster has only one gram of carbohydrate per serving. And here’s a surprise: Ounce for ounce, lobster has less cholesterol than light meat of chicken. |
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