Frequently Asked Questions

• Recently wild caught 
• TrapFresh™
• Highest grade 'A'
• Hard shell
• High meat yield
• Not rubbery or mushy
• 100% Maine sourced
• Shipped from Maine

It is recommended that someone be available to receive the package, but not necessary.

Although very uncommon, any issues with your order must be reported to us within 4 hours of delivery.

We recommend cooking (or blanching) the lobsters the day they arrive.  

You can temporarily place them live in your refrigerator until you do cook them. 

We can't speak for companies in this scenario, but fresh lobster sourced in Maine is well known for being the crème de la crème.

Canada distributes the most American lobster world wide and has more holding facilities that can store live lobsters for up to months.

Lobsters can begin to initially atrophy by week one. After two weeks, meat yield reduces by up to 10%.

Texture and flavor of a lobster can be greatly compromised the less fresh it is. Lobsters in captivity survive off of their own meat/fat supply.

 A soft shell lobster (or new shell) just molted. These will have up to over 50% less meat. 

A firm shell lobster is between the molt and hardened stage.. 

Both are commonly sold local or sent to a processor due to their delicate state. 

Maine law prohibits lobsterman from keeping lobsters larger than 5 pounds for sustainability efforts. These old  giants (25-100+ years) can produce over 20 times more eggs than smaller ones.

American lobster this size are sourced in Canada and are regarded as having tougher meat.

Give us a call at 

(207) LOBSTER

(207) 562-7837

or email us at contact@captainslobster.com

We are here to help