LobstahBox | Lobster 101
Lobster 101

Lobster 101

"Now that you have received your box..."

It’s Lobstah time!

What Next?

What next? Keep them in the box

We highly recommend you eat the lobsters the day of delivery. Keep them in the box until you are ready to cook them (with the gel packs and wet newspapers).

If you feel the cooler is not cold enough, remove them out of the box and place them in the fridge.

Store In Fridge

Store them in the fridge

Ideally, live lobsters should be cooked the same day they’re delivered. In a fridge, keep lobsters as cold as possible in an open container such as the cooler container or a separate drawer. Cover them with a damp newspaper or paper towel to keep them moist but not wet. Do not store them with ice or in tap water, as the fresh water will kill them. A dry lobster is an unhappy lobster!

How to steam live lobsters



In order to boil lobster, you will need your largest pot (~2-3 lobsters per pot depending on pot size). Prepare about 1 tablespoon of salt. Have colander on hand


Using the large pot, fill the pot with about ¾ water (enough to cover lobsters). Add salt to water and bring to a rolling boil.


When water reaches a boil, grab lobster(s) by the body and cut the rubber bands off the claws. Carefully, place lobster in the water (head first). Be careful as boiling water is HOT and may splash. Cover the pot and when water reboils, start timing. Boil 10-11 minutes with uncovered pot. Lobsters will be deep red in color when done.


Once lobsters are done, turn off the stove. Carefully, using tongs, remove lobsters from the boiling water.


Run lobsters under cool water for easy handling. Drain in a colander.


Allow lobsters to cool and serve! Melted hot butter and lemon wedges pair well. Enjoy!

How to steam live lobsters

HOW TO steam live LOBSTERS


Put two inches of water in a large pot and add a tablespoon of salt. Optional: place a steaming insert into the pot that is above the water line.


Bring water to a rolling boil over high heat. Place lobsters in pot and cover with a lid.


Start timing and allow lobster to steam for 15 minutes.


Once lobsters are done, turn off the stove. Carefully, remove lobsters from the pot.


Run lobsters under cool water for a few minutes for easy handling. Drain in a colander.


Allow lobsters to cool and serve! Melted hot butter and lemon wedges pair well. Enjoy!

Lobster Roll

how to make a PERFECT lobster roll

Our Recommended Way

STEP 1 - Gather lobster rolls, lobster meat. Prepare butter, desired spices and pan.

STEP 2 - Toast or grill rolls.

STEP 3 - Melt butter on a pan or skillet over medium heat.

STEP 4 - Chop lobster meat into quarter size pieces. Toss lobster meat in hot melted butter over stove top for a few minutes.

STEP 5 - Turn off stove top. Divide lobster meat into rolls

STEP 6 - Season with desired spices (celery salt, oregano, thyme, garlic salt, parsley, lemon juice). Serve and Enjoy!

Cracking Lobstah

The Maine Way

  • STEP 1

    Twist and pull the tail from the body, on a flat surface.

  • STEP 2

    Crack the tail shell by laying the tail on its side. Apply pressure using your palm until the shell cracks.

  • STEP 3

    Flip the tail over. Using both thumbs, push the shell open and take the tail meat out. Remove any traces of the green tomalley and discard. Optional: Using a knife, cut along the backside of the tail to scrape out the black vein and any traces of the red roe (eggs of lobster).

  • STEP 4

    Twist the arms off the body.

  • STEP 5

    Twist off the claw from the knuckle. Crack each claw with a cracker and pull out the meat.

  • STEP 6

    Crack the knuckle and use the pick to push out the meat.

Green Tomalley

What is the “green stuff” you find in cooked lobsters? Can we eat it?

The “green stuff” you find in the head of cooked lobsters is called the lobster tomalley and serves as the lobster’s liver and pancreas. Many people, especially in New England, consider it a delicacy, and eat it along with the rest of the lobster. However, the FDA recommends consumers to avoid eating the tomalley as it may contain toxins that are not good for consumption.

What part you can’t eat

You can eat nearly the entire lobster, in fact you can eat even the shell. Ground shell is used in French Bisque to thicken the soup and make it more flavored.

The part we recommend you skipping is the black digestible track in the tail – this is the black line that runs through the tail. In addition the sac right behind the eyes which includes the brain, stomach, and other organs (Unless you’re into that kinda stuff!).

Color - What color is a lobster?

The American lobsters are usually bluish green to brown with red spines when uncooked. However, an estimated one in 2 million lobsters are blue. Lobsters only turn 'red' when cooked.

What type of lobster do we sell?

Here at LobstahBox , we sell the American Lobster, aka Homarus Americanus, a species of lobster found on the Atlantic coast of North America. These cold water lobsters are straight off the Maine coast, only, have two large claws and whiter meat than warm water lobsters, and are what people think of when they refer to Maine lobster. The Maine lobster is available as hard shell lobsters, which is what we ship live. Soft shell lobsters, or shedder lobsters, which are sweeter but contain less meat, cannot survive long-distance shipping, so are generally eaten only close to where they are caught.

How big can lobsters get?

Lobsters never stop growing. In fact, the heaviest one ever caught reached 44lbs in Nova Scotia, Canada in 1977. On average, the American lobster reaches 8-24 inches long and weigh 1-9 pounds. The longest American lobsters have a body (excluding claws) of 25 inches long.

How many different types of lobsters are there?

There are only 2 main groups of lobsters but with various species -- Clawed lobsters (30 species) and Spiny or Rock lobsters (45 species). The best known Clawed lobsters are the American and European lobsters that both thrive in chilly, shallow waters. Marine spiny lobsters, typically a warm water crustacean, is typically found off the coast of California, Florida and in the waters of the Caribbean Sea.

What were lobsters used for centuries ago?

As far as 2000 years ago, in North America, lobsters were so plentiful that Native Americans used them to fertilize their fields and to bait their hooks for fishing.

Molting Process - Hard vs Soft-Shelled Lobster

Lobsters grow by molting. This process entails them struggling out of their old shells while simultaneously absorbing water that expands their body size. Within the first five to seven years of a lobster’s life, a lobster may molt (shed) its shell up to 25 times. As the lobster gets bigger, the number of molting events decrease. Adult lobsters only molt about once a year (males) to once every two years (females).

Soft-shells are lobsters that have molted recently, shedding their old hard shells so they can grow into new, larger shells with growing room. That room fills with water, making the yield slightly less per pound.

Hard shell lobsters haven’t shed yet but have reached capacity in their shells and are packed with very full and tasty meat. These are the most commonly shipped because the soft shells will break in transit.

How do lobsters mate and reproduce?

Female lobsters mate during the soft-shell phase after molting whereas a male can mate immediately before or after molting.

When a female is ready to molt she will wander around the neighborhood searching for a den of the largest, dominant male. She will spray out chemicals, called pheromones to indicate to the male she is ready to mate. These chemicals are released in a stream of urine. If there are multiple males interested, they will fight each other for her, with the winner taking the female into his cave to protect her from predators, since she is also vulnerable while molting. Once she has shed her exoskeleton, the male will turn her over to pierce her abdomen with his pair of pleodods to deposit sperm packets into her sperm receptacles. These will store up to 15 months before she releases her eggs.

When the time is right, she will release the eggs (as many as 5,000-100,000 eggs) that are stored beneath her abdomen with a glue-like substance. She carries the eggs for 9-11 months and fans them with her swimmerets, bringing them oxygen and cleaning off debris sticking to them. Her eggs are released in intervals within two weeks. When it’s time for them to hatch, she lifts her tail into the current and sets them out to the world.

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A percentage of our profits go back into supporting the Maine Lobster Industry and the livelihood of those who work in the Maine lobster community. Learn More

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