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A crustacean with ten legs, including its front claws this lobster has a mild sweet flavor with firm meat in the tail and claws. Found in the North Atlantic from Labrador to North Carolina. The major production areas are off the coasts of Canada, Massachusetts and Maine. These Lobsters shed their shells once a year and even though they are larger than before , during this time their meat is watery, flaccid and less appealing than that of the hard shell lobster. In recent years consumers have been advised not to eat the tomalley, the light green substance found in the lobster main body. This is the liver and pancreas, which are thought to accumulate contaminants from the environment the lobster came from. Live lobsters should be active and their tails should curl tightly.
Culls are Lobsters with one claw. Females are preferred because of the coral (roe) Yield 20% 100 lbs = 20 lbs of Lobster Meat Peak Season July August, September, and October
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