Live Maine Lobsters

TASTING NOTES FROM THE CURATOR

Cold water lobsters have firm, succulent white meat. Its taste is very pronounced and is somewhat on the sweet side, even though it is essentially low in sugar and carbohydrates. Known for being the best tasting lobster in the world, and sought after by fine dining chefs everywhere, Maine lobster is harvested from clean cold waters and best served or cooked fresh.

PREPARATION

Maine Lobster is intended to be eaten within several days of being caught. They must be cooked live, ideally on the same day that you receive them. If cooked correctly, this live lobster will give you a sweet taste with an incredibly tender meat.

A key tip in breaking down lobsters is to break the shell almost immediately after they’re done boiling because it is the easiest time to handle it. When lobsters are completely cooled, the lobsters become more difficult to break.

Your best wine choices for your Maine Lobster are Chardonnay, Riesling. Sauvignon Blanc, Dry Rose and Chianti.

Storage Instructions

For longer storage, place the box container, with all its contents intact, inside your refrigerator or cooler at (1-4 C) Avoid fresh water as these will kill the lobsters immediately. Lobsters can be kept alive for 48 more hours if stored properly but it is recommended you cook and consume them immediately to ensure the best taste.