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FAQ

  1. What is the best way to cook lobsters?
    Whether prepared at home or in a restaurant, lobsters have traditionally been cooked by immersing them in a pot of salted water which has been heated to a rolling boil. Lobsters die within seconds upon being immersed in boiling water. This cooking method also offers the advantage of retaining the delicate texture and flavour of the product, an important consideration given the fact that lobsters are a high-priced consumer product. Crustaceans such as lobsters and crabs, are generally sold live and cooked live to ensure top quality and product safety.

    Helpful Tip:How to Cook Lobsters

  2. How do you calculate your lobster price and shipping?
    Lobsterworld.com calculates lobster price and shipping based on the average size of the lobster. When we receive our fresh lobsters, they are weighed and placed in these categories. In order to save us time (which saves you money), we choose your lobsters from these groups and charge you the average weight of this size category.

  3. How do you eat a lobster?
    Step 1: Twist off the claws where they are attached to the body. Separate each knuckle by twisting and remove meat with your seafood pick.
    Step 2: Break off the small pincer part of each claw. Remove the meat with your seafood pick. Crack each claw with a nut cracker. There will be a thin piece of white cartilage in the claw meat, remove this before eating.
    Step 3: Separate the tail piece from the body. Hold the tail in one hand, the body in the other and twist.
    Step 4: Hold the tail in both hands and crack the tail lengthwise by pushing down on your thumbs.
    Step 5: The tail meat should come out in one big section. Remove the dark vein running the length of the tail.
    Step 6: Separate the back from the body.
    Step 7: Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
    Step 8: The small legs are excellent eating! The meat can be sucked out like sipping through a straw!
  4. Is lobster nutritious?
    Lobster has a lean rich meat. Virtually the entire lobster is edible, excepting only the outer shell, a small portion of the head and a tiny vein running down the tail. It is very nutritious and its characteristic flavour and aroma, make it a gourmet prize the world over. Lobster meat contains healthy amounts of iron, zinc, selenium, calcium, iodine, high quality protein, nine essential amino acids, vitamins A, B, and B6. there is almost no cholesterol or saturated fats, and few calories in this healthy seafood.

    Nutrient Analysis (3.5 oz. or 100g serving of cooked lobster)

    Energy 93 calories
    Protein 21 g
    Fat 1.2 g
    Polyunsaturated fat 0 g
    Monounsaturated fat 0 g
    Saturated fat 0 g
    Cholesterol 72 mg
    Omega 3 fatty acid 0.38 g
    Carbohydrates -
    Sodium 380 mg
    Potassium 352 mg
  5. Are atlantic lobsters the same as rock lobsters?
    The lobster fished off eastern Canada and the northeastern United States is the American lobster. The rock lobster is a spiny lobster which has no large claws and is found off the coast of Europe and in more southern waters.

  6. How can you tell the difference between male and female lobster?
    Female lobster generally are wider in the upper dorsal tail region (allows room in the tail to store the premature eggs.) Females can also be distinguished by their soft, thin set of first pleopods (swimmerets). Males have a hard, thicker set of first pleopods and have smaller hard appendages attached to their second set of pleopods.

  7. What do lobsters eat?
    Contrary to popular belief, lobsters are not scavengers. They eat fish, alive or dead and animals that live in the bottom of the ocean, such as clams,snails,starfish and crabs. Lobsters are also cannibals, feeding on smaller weaker lobsters. The teeth of a lobster are in its stomach. The stomach is located a short distance from the mouth and the food is actually chewed in the stomach between three grinding surfaces that look like molar teeth , called the "gastric mill".

  8. What happens when lobsters shed?
    In the summer when the waters have warmed, lobsters shed the shells that they have outgrown, exposing a new, larger shell underneath. The new shell is very soft, and takes time to harden. This is helped by eating the old shell to recover lost minerals . Although most lobsters shed every year, young fast-growing lobsters may shed more than once a year while large old lobsters shed every few years.

  9. What's the largest lobster ever caught?
    The largest (recorded) lobster caught was 42.4 Lbs (19.2 Kgs) , had a carapace of 14.9 Inches (37.8 Cm) and a total body length of 24.1 Inches (61.2 Cm). It was caught in 1934 and was probably at least 100 years old!!

  10. How old are lobsters at different sizes?
    A canner may be only 5 or 6 years old , a 1 pound lobster would be about 7-8 years old , and a jumbo ( over 8 pounds) may be 20 - 50 years old. A lobster's age is approximately his weight multiplied by 4 ,plus 3 years.

  11. How long does the female carry her eggs?
    A lobster egg is the size of the head of a pin. A 1 lb female lobster usually has between 8,000 to 12,000 eggs that are attached to the underside of her tail with a special glue-like substance . She carries the eggs for about a year, depending on the temperature of the water, until they are released as larvae (about the size of a mosquito).

  12. What causes different colours in lobsters?
    Blue lobsters are caused by a genetic defect. Rather than containing the pigments which combine to make a green-brown colour the shell contains only a blue pigment. Genetic defects also cause other strange colouring such as light orange, and patterns such as yellow spots.

  13. How well can lobsters see?
    Lobsters seem to be able to see images and detect movement, and may actually have colour vision. Because of the darkness at the depths where they live, lobsters rely more on chemoreception and touch than vision. Chemoreception involves detecting chemicals in the water such as odours and food . The sense of touch involves hair-like projections over the surface of the lobster which help to detect changes in water current, and therefore movements around them.

  14. Do lobsters have blood?
    Yes, a clear or white blood with a slight bluish tint is pumped through the body of the lobster by the heart . The blue tint is caused by copper which is used as the oxygen carrier in the blood human's red coloured blood is due to iron being the oxygen carrier when claws, legs or antennas of lobster are ripped off , or the shell is cracked or punctured , the lobster can be weakened and even die from loss of blood.

  15. How do lobsters survive out of water?
    Lobsters have specialized gills that allow them to extract oxygen from air as well as in water. A thin film of water coating the gill surface is necessary for oxygen to be extracted by the gills from the air. Lobsters can survive out of the water for a number of days, but must be kept cool and damp.

  16. What is this clump of little red balls in my lobsters tail?
    You have in your hands a female lobster that has immature eggs that haven't been released yet . It is called coral, and many people feel it is a delicacy - call it lobster caviar . If you are splitting a live lobster for stuffing , or if your lobster is undercooked , the coral will appear black.

  17. Do lobsters feel pain when immersed in boiling water?
    Pain is a human concept . Human beings and other vertebrates possessing an advanced nervous system, feel pain. Lobsters are invertebrates, with a very primitive nervous system similar to that of a grasshopper. A lobsters nervous system is lower on the evolutionary scale than that of fish, and is designed to respond to very basic stimuli contained within their habitat. Scientific research conducted at the maine department of marine resources shows that lobsters, like most other marine invertebrates, do not tolerate heat and can die at temperatures of 85 degrees fahrenheit (30 degrees celsius), which feels lukewarm to human touch. Contrary to some reports, they also lack vocal chords. The sound that a lobster makes when it hits the steam isn't a "scream" but simply air escaping from the lobster's body cavity as it expands from the heat.

  18. Why do lobsters twitch after being immersed in boiling water?
    Lobsters die almost immediately upon contact with boiling water. However, the tail may twitch for approximately one minute after being immersed. According to scientific research, this is part of an involuntary muscle response. Known as the escape response, it is a reflex action to any sudden stimuli. Sometimes, lobsters emit a clicking sound, similar to that made by grasshoppers and crickets. In fact, lobsters make this sound in the same way that crickets do.

  19. Hard or soft shell?
    Hard shell lobsters are much meatier than soft-shell lobsters. To determine whether a lobster is hard-shell or soft-shell, squeeze the side of the lobsters body a soft-shell lobster will yield to pressure while a hard-shell will be hard, brittle, and tightly packed.

  20. Can lobsters smell?
    Lobsters "smell" their food by using four small antennae on the front of their heads and tiny sensing hairs that cover their bodies.

  21. How long can lobster survive when kept in storage without food?
    Canadian fishing seasons ensure that nova scotia lobsters are caught only when the shells are hard and the lobsters are full of meat . These lobsters are in prime condition , and could go without food for up to a year at low temperatures without any change in meat quality or content. A hard-shelled, full meated lobster has energy reserves contained in the digestive gland or tomalley . A lobster would use these reserves when they are in storage .Lobsters are naturally adapted to going without food for long periods of time. During the winter, when water temperatures are cold and below 38 degrees fahrenheit (4 degrees celsius), lobsters go into a state similar to hibernation and stop feeding. They move about very little, preferring to remain in their rocky or sandy burrows.

  22. Why do lobsters turn red when cooked?
    Lobsters are naturally red in colour, which is caused by a pigment, similar to that which is found in carrots . When the lobster is laying down its shell , the pigment combines with protein, temporarily changing the pigment. Instead of reflecting red, which would be the normal colour of the lobster pigment, the shell can display a variety of colours . Usually, the altered carotenoid shows up as a greenish-blue colour. Cooking breaks down the protein, releasing the carotenoid pigment. The lobster then turns its natural colour, which is red. The change in colour usually occurs rapidly since the protein begins to break down as soon as the lobster is immersed in boiling water. Prior to the turn of the century , lobsters were used primarily for fertilizer and thought unfit for human consumption.

  23. What are some lobster tales?
    • Choose the right gender - while females often contain the treasured roe, their tails are no more tender than those of their male counterparts.
    • Select soft-shells over hard-shells - the tail meat of a soft shell lobster might be sweeter, but compared to a hard-shell of the same size, it's smaller and tougher. The claw meat is also wimpy, watery, and limp.
    • Microwave it - of all the methods we tried, the microwave seemed the cruellest way to cook a lobster. Without going into detail, the microwave appeared to electrocute the creature.
    • Avoid chick lobster - some speculate that the small one-pound lobsters swim more, thus developing a tougher tail muscle. We found chicken lobsters that were tough, but also some that were tender.
    • Avoid large, older lobsters - some say that after years of exercising its tail, older lobsters are tougher. Again, we found both tough and tender old geezer lobsters.
    • Freeze the lobster - based on the theory that an adrenaline rush at death causes the tail to toughen , a few suggested freezing the lobster ten minutes before cooking. Though freezing numbs the lobster, preventing it from moving around so much, it doesn't prevent toughness.
    • Pet the lobster - working on the same adrenaline rush theory , some stroke the lobsters body to hypnotize it. Before the lobster wakes up, they speculate, it is cooked. While the lobster may enjoy this premortem massage, it doesn't guarantee a tender, succulent tail.
    • Don't overcook the lobster - many suggest cooking the lobster until the thickest part of the tail is barely opaque. Some of the toughest tails we encountered were cooked to this doneness.
    • Don't undercook the lobster - mainers in particular laugh at recipes that recommend eight minutes per pound . Many of them steam their one-and-one-quarter pounders at least fifteen to twenty minutes . It didn't take too many lobsters to convince me that overcooking wasn't a good idea either.
    • Start the lobster in cold water... Then gradually bring it to a simmer. Some believe this method also kills the lobster humanely. Our notes read to the contrary. " The lobster cooked this way was tough. It was still moving even when the eyes had turned white from the heat. Perhaps his slow death might have contributed to his toughness. Hardly lulled to sleep."
    • Use a chopstick to kill the lobster - one person was certain the secret lay with the chinese. A chopstick run up the tail and through the body guaranteed instant death and a tender tail. After performing this method on a lobster, we decided we couldn't ask anyone to kill a lobster this way . Next to microwaving this execution method seemed most cruel and unusual. The tail may have been slightly more tender, but it looked torn and mutilated.
    • Steam the lobster over very low heat - because the lobster tail is all muscle I thought long, low heat might work. This method did not work and the slow, low heat caused the lobster to retain its body liquids . Thus, the tomalley , which many people enjoy, turned from a soft liverlike texture to soup.