Lobster, Live

Scientific Name

Homarus Americanus

Harvest Method

Wild trap caught

Harvest Area

New England Coastal States and Canadian Maritimes

Seasonality

Year Round

Responsible Sourcing Information

Cooking Notes

Steamed, grilled, or boiled.

Best Substitutes

Monkfish, Frozen Lobster Meat

Editorial

The American lobster, scientifically known as Homarus Americanus, is a species of lobster found on the Atlantic coast of North America. It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, and Maine lobster. This crustacean can reach a body length of 64 cm (25 in), and a mass of over 20 kilograms (44 lb), making it not only the heaviest crustacean in the world but also the heaviest of all living arthropod species. American lobsters are usually bluish-green to brown with red spines.

Hard Shell American lobsters are shipped live to LPSS from Maine and Canada. They are shipped in refrigerated trucks where they can survive out of water for 4-5 days. The US fishery is open year-round, though US lobster boats tend to be smaller and sensitive to heavy weather. The Canadian lobster fishery is managed regionally, with different areas of the ocean opening and closing to fishing at different times. The major Canadian season, SW Nova Scotia runs from December to May and provides much of the inventory during those months.

The lobster fishery predominantly uses pots and traps, but other gear may include gillnets, trawls, and by hand by divers. Sustainably managed and responsibly harvested under U.S. regulations, U.S. wild-caught American lobster is a smart seafood choice.

In the kitchen, the American lobster is a highly sought-after seafood. The lobster’s meat is known for its rich, sweet, and delicate flavor, which lends itself well to a variety of dishes and cooking methods.

If you are looking for a substitute for live American lobster, consider monkfish or frozen lobster meat, which are comparable alternatives.