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Live Maine Lobsters 3-5 lbs.

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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!

Package incrementally comes with an ounce of butter, bib, fork and shell cracker per piece of lobster included in a pack.

About CrabPlace.com crabs—In 1989, the Maryland Blue Crab (Callinectes sapidus Rathbun) was designated the State Crustacean. Its name honors Mary Jane Rathbun, the scientist who described the species in 1896. The blue crab's scientific name translates as "beautiful swimmer that is savory."

Blue crab meat is sometimes compared to lobster meat, the flavor best appreciated by cracking and eating steamed hardshells. Crabs are prepared in restaurants and in home kitchens, steamed or sauteed, as Maryland crab cakes and Crab Imperial, or in crab soup and crab dip.

CrabPlace.com has been perfecting the art of shipping Maryland crabs over the last 14 years to its base of tens of thousands of customers across the U.S. You won't find a finer gourmet experience.

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Live Maine Lobster

Buyer's Guide - Live Maine Lobster

Handling and Preparation Instructions

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.

While boiling is the most common way to kill a lobster, inserting a sharp knife into the head and cutting down through the brain to kill it just prior to cooking may be the most humane way.

Never place a live lobster in fresh water. They are saltwater creatures and fresh water will kill them.

Keep a live lobster cool and moist. Cover with damp seaweed, newspaper or cloth in a cool place until ready to cook. Live lobster can live out of water for up to 48 hours. The tail will curl after being cooked and the meat will appear firm and in once piece.

Boil

The easiest, most common way to cook a live lobster as takes the least amount of time. Start with a big pot and fill it with salt water, roughly about two gallons of water per three pounds of lobster. Place the live lobster head first into boiling water. Boil the lobster for about eight minutes per 1 ½ to 1 ½ pounds, and 1 minute more for each additional ½ pound per lobster.

Steam

Steaming has virtually the same affects on the lobster as boiling, however it is less leaching and leaves the meat very tender. Select a pot large enough to hold all of the lobster without crowding. Place a steaming rack and about two inches of heavily salted water in the bottom. Bring it to a rolling boil and add the live lobsters one at a time. Cover. Steaming takes about ten minutes per pound, but halfway through ensure they are cooking evenly by shifting them around being careful of the hot steam.

Grill

Be aware that it is easy to dry out the meat. Fine Lobster recommends parboiling the lobster and brushing it with olive oil or butter before placing it on the grill. Cook it meat–down on medium heat until golden brown, or approximately 5 to 7 minutes.

Shelf Life

To ensure absolute freshness, we ship live lobsters using FedEX Next Day Air only. We advise you to prepare them the day you receive them.