The Ultimate Guide to Lobster: Everything You Need to Know

Introduction
What is a Lobster?
Types of Lobsters Around the World
Hard-shell vs. Soft-shell Lobsters
Where do Lobsters Come From? Key Maritime Zones.
How Lobsters are Caught
The Importance of Sustainability in the Lobster Industry
Traceability: From Ocean to Table
How to Buy Lobster: Frozen or Live
How to Store and Prepare Lobster at Home
Lobster Nutrition and Health Benefits
FAQs About Lobster
Glossary of Lobster Terms
Conclusion: Why Lobster Is More Than a Meal

Introduction

We know lobster can be difficult. Should I buy tails, claw meat, or whole lobsters? How do I cook it? How do I get all the meat out? What even is a soft-shell lobster? That’s why we made this, your go-to guide for all questions lobster. Whether you’re looking to buy or just want to know more about one of the cleanest protein sources on the planet, we’ve got you covered.

What Is a Lobster?

The lobster may look like a sea monster to some, but its anatomy is a marvel of evolution. Understanding its parts is both fascinating and useful for cooking, choosing the right lobster, and appreciating the complexity of this iconic crustacean.

 Exoskeleton (Shell) 

Lobsters have a hard outer shell called an exoskeleton, which protects their internal organs and provides structure. Unlike fish, lobsters must shed their shells to grow—a process known as molting. After molting, they are called soft-shell lobsters, which are more fragile and contain less meat.

Cephalothorax 

This is the combined head and thorax region, covered by a single hard shell. It contains:

Eyes: Lobsters have compound eyes on movable stalks that detect movement and light, not color.
Antennae: Long feelers used for navigation and sensing food or danger.
Antennules: Shorter, forked sensors used for detecting chemical signals (like smell).
Carapace: The rigid part of the shell that covers the cephalothorax and houses the organs.

Abdomen (Tail) 

Often referred to simply as the tail, this is the muscular section most prized for its sweet, dense meat. It includes:

Swimmerets: Small appendages under the tail that help in swimming and, in females, carrying eggs.
Telson and Uropods: The fan-like tail fins used for sudden backward swimming bursts—lobsters swim in reverse!

Claws (Chelae) 

American and European lobsters are known for their two distinct claws:

Crusher Claw: The larger, bulkier claw designed to crack shells and prey.
Pincer Claw: The smaller, sharper claw used for cutting and tearing. Each claw is typically dominant, like a left- or right-handed human.

Legs 

Lobsters have five pairs of legs. The first pair is modified into claws, while the other four are walking legs. They also help move food toward the mouth.

Gills 

Located under the carapace near the legs, gills allow lobsters to extract oxygen from water. They must stay moist to breathe—why live lobsters should never be stored in fresh water. 

Internal Organs

Tomalley: The greenish organ in the body cavity that functions like a liver and pancreas. Some consider it a delicacy, but it may contain toxins from the environment.
Roe (Coral): In females, bright red when cooked—these are lobster eggs.
Stomach & Digestive Tract: Found behind the eyes; often removed during prep.

Types of Lobsters Around the World

Throughout the world, there are several different lobster species, most of which dominate a particular geographic region. The most notable are the American Lobster, Spiny Lobsters, European Lobsters, and Norway Lobster.

American Lobster – Homarus americanus 

American Lobster, or Homarus americanus, is the lobster we sell. It can be found along the Atlantic waters of North America. The most visible distinction is the larger claw size compared to other species. It’s not only the largest species of lobster—it's the largest crustacean in general!

Spiny Lobsters – Panulirus argus (Caribbean), Jasus edwardsii (New Zealand) 

Unlike the American lobster, Spiny Lobsters don’t have large front claws. Instead, they rely on their long, spiny antennae for defense. These warm-water lobsters are found in the Caribbean and South Pacific, including around New Zealand. Their meat is mainly in the tail, making them popular for grilling. Though they look quite different, they’re still considered a delicacy around the world.

European Lobster – Homarus gammarus 

The European Lobster looks a lot like its American cousin but has a darker, almost bluish-black shell with pale-colored claws. Native to the cold waters of the eastern Atlantic and the Mediterranean, it’s slightly smaller than the American lobster and considered more rare in global markets. It shares the same species family (Homarus) and also features two large claws—one for crushing and one for cutting.

Norway Lobster (Langoustine) – Nephrops norvegicus 

Often called Langoustine or Scampi, the Norway Lobster is a slender, pink-orange crustacean found in the northeast Atlantic and parts of the Mediterranean. Unlike the bulky American lobster, this species is smaller, with delicate claws and a more refined flavor. It’s prized in European cuisine, especially in France and Italy. Despite the name, it’s closer to a small clawed lobster than a shrimp.

Hard Shell vs. Soft Shell Lobsters

A subtle distinction many consumers are unaware of is the difference between soft- and hard-shell lobster. This is in part because there are no lobsters whose shells are truly soft. Some are, however, softer than others. This occurs due to lobsters molting in order to make room to grow. We cover the differences, and why they matter, here, but to summarize: soft-shell lobsters are less sustainable, contain less meat, and are less flavorful. That’s why we only sell hard-shell lobster—because we make sure our customers only get the best possible product.

Where Do Lobsters Come From? Key Maritime Zones

The American lobster (Homarus americanus) thrives in the cold, nutrient-rich waters of the Northwest Atlantic Ocean. But even within that region, not all lobster fishing zones are created equal. Regulations, ocean conditions, and local practices all affect the size, shell quality, and sustainability of the catch. Here are the major zones where American lobsters are harvested:

Gulf of Maine (Lobster Fishing Areas 33–35 in Canada; LMA 1 in the U.S.) 

This is the heart of lobster country—stretching from the coast of Maine up through New Brunswick and Nova Scotia. The cold, rocky seabed creates ideal conditions for hard-shell lobsters with thick shells and high meat yields. Known for: Exceptional hard-shell quality, cold water flavor, long growing season Key ports: Portland (ME), Stonington (ME), Digby (NS), and others. 

Georges Bank (LMA 2 & 3) 

Farther offshore and deeper than coastal zones, Georges Bank is a federally regulated fishing area shared by the U.S. and Canada. Lobsters caught here often come from offshore boats, meaning longer trips and bigger hauls. Known for: Large lobsters, year-round availability, stable supply Fishing style: Longline trap hauls, often by larger vessels in deeper water

Southern New England (LMA 4, 5, 6) 

Covering the coasts of Massachusetts, Rhode Island, and Connecticut, this area has seen declines in lobster populations due to warming waters. However, it’s still an active fishery with a strong tradition. Known for: Seasonal soft-shell availability, smaller boats Challenges: Rising ocean temperatures, lower catch volume

Inshore and Offshore Canadian Zones (LFAs 27–34) 

Canada’s Department of Fisheries and Oceans divides its Atlantic lobster fishery into tightly regulated Lobster Fishing Areas (LFAs).

Inshore zones (like LFA 33/34) have strict seasons and are fished by small boats closer to shore.
Offshore zones (like LFA 41) allow for larger vessels and deeper water fishing with year-round access. Known for: Strong sustainability practices, traceable product, variable pricing by zone and season

Bay of Fundy & Northumberland Strait (LFAs 35–26) 

These Canadian zones have significant tidal shifts and warmer summer waters, creating slightly different shell characteristics and growth rates. Known for: Unique harvesting windows, especially spring and late fall fisheries Flavor profile: Slightly sweeter due to temperature variation

How Lobsters Are Caught

The general process for catching a lobster is simple: a trap, also known as a lobster pot, is thrown out on a line with bait and pulled to the surface after a certain period of time. While the process is easy to describe, there can be quite a bit of nuance in how it's carried out.

Until the 1970s, American lobster was caught almost entirely using wooden traps. Compared to modern wire traps, wooden traps are less durable, harder to make, and more limited by size. The change wasn’t instant, and it wasn’t until as late as the 1990s that wire traps fully replaced wooden traps in many fishing communities.

Depending on how deep a fisherman intends to catch lobsters, the time on the water can vary from a few hours to several days. Because of this, lobster fishing can be extremely dangerous, with high occupational mortality rates.

The Importance of Sustainability in the Lobster Industry

Over the past couple decades, a number of lobster fisheries in the United States have collapsed entirely. Currently, the largest source of lobster in the U.S, Maine, is experiencing decline. Because of this, it’s important to understand the efforts being made to ensure that our waters have abundant lobster for generations to come.

Lobsters can be harvested at what is known as the Maximum Sustainable Yield rate, or MSY. This indicates the maximum percentage of the population that can be harvested without causing decline, and it differs from fishery to fishery. It should be noted that fishing at the MSY is not necessarily sustainable in the long term. Being at the limit means even minor ecological changes can have large impacts on the lobster population. That’s why, when designing policy, states often err on the side of caution—without stifling the lobster industry too much.

Most sustainable harvesting regulations protect particularly vulnerable aspects of the lobster population. A number of strategies exist along these lines. V-notching, practiced throughout most North American waters, involves marking the tail of a female lobster carrying eggs—signaling to future fishermen that this lobster is a breeding female. Minimum size regulations are another strategy used to protect juvenile lobsters. In Canada, harvesting lobsters in the summer is prohibited in most waters. Because the Lobster population experiences increased growth and molting during the summer months, this time period is used to allow their population to replenish. Because of this, Canada’s Lobster population has continued to hold strong in a time where Lobster is becoming increasingly scarce.

Still, regulations alone aren’t always enough to stop the decline of fisheries. Maine, which has some of the strongest regulations in the world, is also seeing a steep drop in annual yields. What doesn’t get talked about enough is the role that corporate consolidation plays in sustainability. In Maine, there’s been a notable uptick in boats licensed to be operated by employees—a useful metric when analyzing consolidation (i.e., fewer owner-operators). These operations can absorb higher costs, stay out longer, and haul more traps—often at the expense of long-term ecological balance.
The struggle between small-scale harvesters and larger corporate fleets is often framed as tradition vs. progress. What’s really at stake is the survival of coastal economies. Entire communities rely on lobster to fuel their local economies. When consolidation increases and sustainability slips, not only does the ocean suffer, so do the families who depend on it.

That’s why at Lobsterboys, we only buy from independent fishermen. We know just how difficult their job is and how vital they are to the future of our oceans and our communities.

Traceability: From Ocean to Table

New DNA testing technology has uncovered widespread cases of seafood fraud. With case after case popping up across the country, it’s clear that mislabeling and fraud are deeply entrenched in the seafood industry.

The very nature of seafood, fished from remote oceans, processed in complex global systems, and sold through long supply chains, makes it prone to fraud. Distributors, processors, and fleets often have little incentive to self-regulate. Many customers, and even wholesale buyers, can’t tell the difference between legitimately sourced seafood and misleading labels. And unfortunately, they still pay a premium for phrases like “Made in America.”

Lobster may seem like an exception, but it’s not immune. While you can’t easily fake the species, fraud often happens around sustainability claims, country of origin, or product freshness. This is especially true with frozen or processed lobster meat, where questionable substitutions are easier to hide.
At Lobsterboys, we eliminate those risks. By cutting out intermediaries and working only with independent fishermen, we know every step your lobster takes, from trap to doorstep. That’s how we ensure every order is fresh, traceable, and exactly what you paid for.

How to Buy Lobster: Frozen or Live

When planning their next lobster feast, customers have a choice whether to buy their lobster frozen or live. There are reasons to do either. If you’re looking for a specific part of the lobster or particular quantity, it's often cheaper and easier to go with frozen parts, sourcing issues aside. However, for the full experience of what lobster can be, we recommend getting it live. The meat is fresher, sweeter, and overall higher quality.

How to Store and Prepare Lobster at Home

The hardest part about live lobster for many is actually preparing it. It’s daunting to handle a creature that’s still alive, dispatch it humanely, drop it in boiling water, and remove delicate meat from a tough shell. We’ve already gone over best practices for handling lobster here.

First, we recommend killing the lobster before cooking by placing a knife on its head, in line with the body, and cutting it. This leads to no increased risk of food poisoning, no loss of flavor, and makes sure your dinner is cruelty free. While we recommend boiling or steaming, you can just as easily grill or broil the lobster, although these are harder to manage cooking practices which can be tougher on the lobster’s delicate meat.

Once it's cooked, and the meat is removed, you can enjoy it any number of ways. Whether it's on a buttery, toasted roll, in pasta, mac and cheese or even on its own, our lobster is sure to be a welcomed treat. Whatever meat is not used can be frozen and reused for various other dishes later in the week. To try some of our favorite dishes, check out our Recipe Guide.

Lobster Nutrition and Health Benefits

Lobster Isn’t Just Delicious—It’s Exceptionally Good for You
One of the most overlooked facts about lobster? It’s a powerhouse of nutrition. As we break down in this article and in our full Nutrition section, lobster is a lean, low-calorie source of high-quality protein—packed with essential nutrients like omega-3 fatty acids, zinc, selenium, and B12.

But what truly sets Lobsterboys apart? We're the only lobster company with independent, third-party testing confirming our lobsters are completely free of mercury, heavy metals, and other contaminants.

If you’re committed to clean, healthy eating—Lobsterboys is the smart (and safe) choice.

FAQs About Lobster

For frequently asked questions specifically about Lobsterboys, see here 

Are lobsters wild or farmed? 

All American lobsters (Homarus americanus) are wild-caught. There is no commercial-scale lobster farming due to their slow growth and complex molting cycles. 

What’s an LFA or LMA? 

LFA stands for Lobster Fishing Area (Canada), and LMA stands for Lobster Management Area (U.S.). These zones help regulate where and when lobsters can be legally harvested and ensure sustainability through quotas, seasons, and gear limits.

 
Can I trace where my lobster came from? 

Yes—while there are many ways to trace where lobster comes from such as QR coding, the most effective way is to buy from parties that only sell from independent lobstermen and not wholesalers. 

What is a V-notched lobster? 

This refers to a female lobster marked with a small V-cut on her tail flipper, indicating she once carried eggs. By law, she can’t be harvested again—it's part of the sustainability practices used in U.S. and Canadian fisheries. 

Is tomalley safe to eat? 

Tomalley (the green substance inside a lobster) is edible and considered a delicacy by some. However, because it functions like a liver and may absorb toxins, food safety experts often recommend eating it in moderation or avoiding it. 

What is lobster roe? 

Also called coral, roe is the egg mass found in female lobsters. It turns bright red when cooked and is considered a delicacy. Some chefs use it to enrich sauces or spreads. 

Why does lobster pricing change so much? 

Pricing varies with supply, demand, weather conditions, and seasonality. Cold water, storm activity, or closed fishing zones can all drive up costs, even overnight. 

How long can a live lobster survive out of water? 

If kept cold and moist (but not submerged in fresh water), a live lobster can survive for 24 to 36 hours. After that, its viability and quality begin to decline. 

Why do some lobsters look blue or yellow? 

These are rare genetic color mutations. Blue, yellow, and calico lobsters occur naturally in about 1 in 2 to 100 million lobsters. They turn red like all others when cooked. 

Do lobsters feel pain? 

This is still debated in the scientific community. Lobsters don’t have a centralized brain the way mammals do, but some researchers believe they may experience discomfort. Certain countries now require stunning prior to cooking; in the U.S., this is not mandated. However, we recommend dispatching the lobster before boiling to ensure the process is cruelty free. 

Is lobster healthy? 

Lobster is a lean source of protein, rich in omega-3 fatty acids, B12, zinc, and selenium. It’s also low in saturated fat and carbohydrate-free, making it suitable for many diets.

Glossary of Lobster Terms

Lobster Classifications & Sizes

Pounder – A term sometimes used for a ~1 lb lobster, especially when pricing by the pound.
Chicks – A small lobster, typically between 1.0 and 1.24 lbs.
Quarters – Lobsters between 1.25 - 1.49
Halves - lobsters between 1.5 and 1.74 lbs.
Small Selects – Often used for 1.75 to 1.99 lb lobsters.
Deuces - Lobsters between 2 lb and 2.49lb
Jumbos – Lobsters over 2.5 lbs; sometimes broken into Medium 3–4 lb and Large 4–6 lb categories.
Cull – A lobster that has lost one or both claws. Often less expensive but still high in tail meat.

Shell Quality & Molting Terms

Hard Shell – Lobsters with a fully developed, rigid shell. About 50% more meat, longer shelf life, best for shipping.
Soft Shell(Shedders) – Lobsters that recently molted. Easier to crack, more delicate, more water and less meat.
Molt – The natural process where lobsters shed their shell in order to grow.

Fishing Terms

Dayboat – Small boats that go out and return the same day, often yielding the freshest catch.
Offshore – Larger vessels fishing in deeper waters for longer trips. Common in Georges Bank and LFA 41.
Trap – The standard gear used to catch lobsters; also called a "pot."
String – A series of traps connected together and dropped as a unit.
Haul – The act of pulling traps from the water to check for lobsters.

Regulatory & Geographic Zones

LMA (Lobster Management Area) – U.S. federal/state zones governing lobster fishing, designated by number (e.g. LMA 1, LMA 3).
LFA (Lobster Fishing Area) – Canadian fishing zones, each with its own opening dates, vessel limits, and trap regulations.
Gulf of Maine – A major American lobster habitat stretching from Cape Cod to Nova Scotia.
Georges Bank – Deep offshore fishing grounds east of Cape Cod, known for large, year-round catches.

Sustainability & Ethics

V-Notch – A mark cut into the tail of a female lobster that has carried eggs. Legally protects her from future harvest.
Egg-Bearing Female (Berried) – A female lobster carrying eggs under her tail. Harvesting is prohibited in the U.S. and Canada.
Traceability – The ability to track a lobster from the trap to the plate, ensuring transparency and ethical sourcing.
MSC Certified – Seafood certified by the Marine Stewardship Council as sustainable and responsibly fished.

Culinary

Tomalley – The green substance in a lobster’s body cavity; its liver and pancreas. Edible, but consumption is debated.
Roe / Coral– The bright red eggs found in female lobsters once cooked. Considered a delicacy.

Conclusion: Why Lobster Is More Than a Meal

By now, you know there’s a lot more to lobster than meets the plate. From the species and shell type to where and how it's caught, every detail tells a story—about sustainability, quality, and the people behind the catch.

When you choose lobster that’s traceable and responsibly harvested, you’re not just getting a better product. You’re casting a vote for healthier oceans, fairer wages, and a more transparent food system.

At Lobsterboys, we believe the best lobster comes with a clear conscience. That’s why we work directly with independent fishermen—no middlemen, no gray areas. It means the lobster on your table was handled with care, paid for fairly, and delivered as fresh as possible.
Lobster should taste incredible, and do some good along the way. Now you know how to make that choice.

Supporting Lobster Fishermen: The Future of Seafood Starts Here

Behind every lobster is a story—and a fisherman who pulled it from the sea.

At Lobsterboys, we know firsthand what it takes to make a living on the water. Our founders, Justin and Travis Maderia, are fourth-generation lobstermen who grew up working traps at dawn and learning the rhythm of the tides. Today, they—and thousands of independent fishermen across the U.S. and Canada—face rising costs, climate challenges, and increasing industry consolidation.

Here’s how you can help sustain the future of lobster fishing: 

Buy Direct  Skip the middlemen. When you buy from Lobsterboys, you support a vertically integrated model that ensures more of your dollar goes directly to the fishermen who caught your lobster. 
Pay Fairly  Hard-shell lobsters take time, labor, and skill to harvest. Paying fair market prices ensures independent lobstermen can sustain their livelihoods and pass on the tradition. 
Support Sustainability  North American lobstermen follow some of the world’s strictest sustainability practices—like trap limits, V-notching to protect egg-bearing females, and seasonal closures. By choosing lobster from responsibly managed fisheries, you're helping protect both marine ecosystems and coastal communities. 
Invest in the Next Generation  A thriving fishery depends on training, licensing, and youth programs that bring new fishermen into the fold. We support initiatives in the U.S. and Canada aimed at educating and empowering the next generation of sustainable seafood stewards.

When you support lobster fishermen, you're not just buying a better product—you're protecting a way of life.

We Care for Our Lobsters Like No One Else Does

Before your lobster reaches your plate, it lives in a world we’ve carefully designed to keep it clean, healthy, and thriving.

At Lobsterboys, we maintain our tanks to mimic the Atlantic Ocean itself—with daily checks for salinity, temperature, oxygen levels, and pH. These aren’t just holding tanks; they’re pristine saltwater ecosystems engineered to protect the lobster’s health and preserve the quality of the meat.

How clean are our tanks? So clean you can drink the water. 

Fed Like Royalty

Our lobsters are fed a natural diet of mackerel and other ocean fish, just like they would eat in the wild. They’re nourished better than most humans—because we believe premium lobster starts with premium care.

Harvested from the Deep

We source only hard-shell lobsters from 200 to 300 feet below the surface—far from polluted coastal runoff, plastic debris, and industrial waste zones. This deep, cold, clean water produces the purest lobster meat on the planet.
From sea to tank to doorstep, every lobster we deliver has been handled with care, respect, and the highest standards in the industry. Because great lobster doesn’t just happen—it’s raised right.