Ocean Beauty

Mild & Sweet. Firm Bite, Delicate Texture.

Wild Caught Lobster

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Lobsters are a staple for fine dining in America. The meatiest part of the animal is in the tail, though claws, knuckles, body and small walking legs offer meat too. Mild and sweet in flavor, the texture of cooked lobster is firm and somewhat fibrous; tail meat is firmer than that in the claws. Live lobsters range in color from brownish rust to bright blue to greenish brown. All lobster shells turn bright red when cooked.

AVAILABLE FORMS:

  • Whole & Alive
  • Whole & Blanched
  • Tails
  • Claws
  • Legs
  • Meat
  • Split

AVAILABLE SPECIES:

  • American/Maine/Canadian
  • Rock/Spiny/Red/Warmwater/Coldwater

FLAVOR & TEXTURE:
Mild & sweet. Meaty, firm, and somewhat fibrous. 

RECOMMENDED COOKING METHODS:
Bake, boil, broil, grill, steam. 

SERVING SIZE: 3oz (85g)

CALORIES:
TOTAL FAT:
g
CHOLESTEROL:
mg
CARBOHYDRATES:
g
SODIUM:
mg
PROTEIN:
g

HARVEST SEASONS: Available Year-Round

COMMON & SCIENTIFIC NAMES:

  • American/Maine/Canadian (Homarus americanus)
  • Rock/Spiny/Red/Warmwater/Coldwater (Panulirus spp.; Jasus spp.)

CATCH AREA: USA, Canada, Chile, Mexico.

CATCH METHOD: Pot



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