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Live Lobster
Live Maine Lobster
Live Lobsters
!Orders for live lobster may require a 48 hour notice. If requesting a delivery within 48 hours, please call for availability.
Lobster is the ultimate white meat. A natural delicacy with a delicious flavor, but low in fat, calories and cholesterol. Lobster can be grilled, broiled, boiled or baked for a heart-healthy treat. Just because it's good for you doesn't mean it isn't impressive. A live lobster can turn any event into a special occasion!
Live Lobster Special
4 One-and-a-Half Pound Maine Live Lobsters
Guaranteed to arrive alive and ready for the pot

Reg. $149.99

Now Only $134.99

 

5-Star Review
I do about 90% of my shopping on the internet. I have found that Crab Place is one of the most repatriable firms I have dealt with and their agent Matt is... More
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Live Maine Lobster Reg. Now Qty
1 lb Lobsters
 
2 Pack $62.99 $56.69  
4 Pack $109.99 $98.99  
6 Pack $143.99 $129.59  
1½ lb Lobsters
 
2 Pack $81.99 $73.79  
4 Pack $149.99 $134.99  
6 Pack $188.99 $170.09  
1¾ - 2 lb Lobsters
 
2 Pack $102.99 $92.69  
4 Pack $172.99 $155.69  
6 Pack $234.99 $211.49  
2 - 3 lb Lobsters
Average is 2½ pounds.
2 Pack $144.99 $130.49  
4 Pack $239.99 $215.99  
3 - 5 lb Lobsters
Average is 4 pounds.
2 Pack $199.99 $179.99  
4 Pack $359.99 $323.99  
Indicate the quantity you would like and press
Live Maine Lobster
All lobsters are shipped live, fresh from the coast of Maine and include butter, lobster forks, bibs, & shell crackers. The actual weight of each lobster may vary.
To ensure absolute freshness, we ship live lobsters using UPS Next Day Air only. We advise you prepare them the day you receive them.
Recipe
Lobster Shell Sauce
4 live lobsters
¼ cup olive oil
1 onion, finely chopped
1 carrot, finely chopped
4 tomatoes, chopped
½ cup dry white wine (or sherry, Madeira)
3 sprigs of thyme (½ tsp dried)
3 sprigs of tarragon, coarsely chopped (optional)
1 cup heavy cream
salt and freshly ground pepper, to taste
4 or 6 sprigs chervil (optional)
You can use lobster shells to create a flavorful stew or stock, or as the base for memory-making homemade lobster bisque. We recommend live lobsters for you will need as many shells as possible (not just that of the tail).
Segment the lobsters by cutting through the head and twisting away the tail and pincers. Slice the body (carapace) and tail in half lengthwise.
In a heavy-bottom skillet, sauté the lobster pieces on high heat in the oil with the lid on, it will take about 5 minutes or until they turn orange. Remove the lobster and add the onion and carrot to the sauté pan. Lower to medium heat and cook, stirring regularly, for about 12 minutes or until the onion and carrot are softened but not brown. Add the tomatoes, wine, thyme, and tarragon to the pan, cover and simmer gently while you grind up the shells.
Remove the meat from the shells and set aside on a plate, saving all but the claw shells (which are too hard for the food processor). Place the shells in the processor and grind for about 1 minute or until coarsely ground.
Add the ground shells to the tomato mixture and simmer covered for 5 minutes, or until the shells release their flavor. Pour in the cream, bring back to a simmer, and strain through a course-mesh strainer, and then through a fine mesh strainer into a small saucepan. Push down on the contents of the strainer with the back of a ladle or wooden spoon to release as much liquid from the shell mixture as possible.
Cut the lobster meat in pieces so that everyone gets the same amount. Put the pieces, in portions, on a sheet pan, and cover it tightly with plastic wrap. Refrigerate until just before serving. Thirty minutes before serving, put the lobster in the oven at its lowest setting.
Season the sauce with salt and pepper to taste. Place the portions of warmed lobster in soup bowls, pour the hot sauce over the top and decorate with a chervil sprig.
Yield: 4-6 servings
This recipe is from Cooking by James Peterson
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5-Star Review

Everything was delicious and the service was excellent as always! Thank you!