Where To Buy Live Lobster In Boston

Transportation Security Administration agents at Logan Airport's Terminal C in Boston snapped to attention Sunday, when they came across a live 20-pound lobster lurking in a cooler among the checked luggage.

TSA is open about clearing the crustaceans for takeoff. It has a lobster clause right there on its web site. "A live lobster is allowed through security and must be transported in a clear, plastic, spill proof container." But if a passenger plans on carrying on the lobster, rather than checking it, TSA does recommend asking the airline first.

We have a range of live and fresh lobsters for home delivery including: Live Boston Lobster, Canadian Lobster, Spiny/Rock/Indonesian Lobster, Australian Lobster and the highly raved Mentaiko Lobster. Additionally, our frozen lobsters are freshly frozen. This makes them almost as good as the live ones!

This Cambridge hideaway houses huge blue tanks containing hundreds of pounds of live lobsters for sale. Owner Louis Mastrangelo, who sources daily from Canada, Maine, and right across the river in South Boston, keeps his prices reasonable: typically under $7 per pound for one-and-a-quarter-pounders in the summer.

From mid September to late November lobster fishing is in full swing. The haul is great, especially for hard-shell, live lobsters. Much of the lobster inventory will be used to meet the demand for Christmas dinners and New Years celebrations. A bulk of the hard-shell lobsters are shipped overseas to Europe and Asia where they fetch top dollar. In anticipation of seasonal changes and when harvest exceeds demand, the excess is stored, or pounded to be made available when the catch is slower.

Prices will peak in early spring, but as the weather warms, lobster fishing picks up and prices drop in May and June. May is typically one of the best month of the year to buy live lobsters. The supplies are very good as the demand from summer resorts has yet to kick in. The lobsters are generally at their firmest and meatiest after the cold weather months.

I ate fresh lobster the third week in July 2018 from Market Basket grocery store in New Hampshire and Maine. I bought the fresh live lobster for $4.99 a pound, and the grocery store steams it for free. They were hot and delicious!

I need to purchase live lobsters for next weekend and was hoping for some recommendations. Most grocery stores only have a couple very small lobsters. I'm hoping there is a place around that will offer 1.5-2lb lobsters. Any ideas?

I recently had lobsters shipped to Maui, HI from Maine. It was shipped UPS next day air and the lobsters showed up live in perfect condition. The box was well packaged protecting the lobsters during travel, included cooking instruction, and in the end tasted amazing! My whole family had a great experience.

Whether deep into a hot summer day or midway through a snowy winter, you can serve fresh lobster year-round with Boston Lobster Company 1 lb. live hard shell lobsters. Lobsters are famously known as a delicacy, and these lobsters are no exception; customers crave this rich, plump, and subtly sweet crustacean. These lobsters are caught in the natural salt waters of Cape Cod, Maine, and Canada, and are shipped live and refrigerated to your establishment for the freshest possible tasting lobster. From there, store them in your front-of-house lobster tank to entice your customers, or store them in a cool, dry place.Cooking applications for lobsters are wonderfully versatile as lobsters cook well when boiled, broiled, steamed, and grilled. This creates a clean-tasting lobster with a firm and supple texture; these are the ideal characteristics of the protein you want to serve to your customers. Lobsters pair very well with hearty grains that have a definitive bite, such as rice, al dente pasta, or firm barley. Vegetables that enhance the richness from lobster meat vary quite a bit, being able to let the lobster stand out with asparagus, potatoes, green beans, broccoli, or fresh and crispy leafy greens. When selecting fresh herbs, lean more towards balancing varieties such as aromatic tarragon, bright parsley, and comforting thyme. Lobster also pairs excellently with dairy, such as creamy soup and sauces or herb-infused butter. Whatever you pair it with, hit the lobster with a squeeze of lemon to brighten up the subtly sweet and rich meat.Adding lobster to your dish instantly enhances the overall flavor and appeal of any menu item. Lobster is traditionally known in East Coast-based seafood dishes such as lobster rolls, surf 'n turf, and New England clambake. Try lobster in cream-based dishes like mac n cheese, risotto, bisque, and even pot pies. Add lobster meat to crispy and crunchy leafy green salads for a bite of richness, and pair with a light oil vinaigrette, a dairy-based dressing, or with a classic caesar dressing to complement the anchovies. Or, simply showcase the beautiful lobster on its own, brushing it in a garlic, lemon, and parsley marinade and grilling or broiling, and serve the crustacean with a side of sauteed or roasted vegetables.Since 1986, Neil Zarella has been in the lobster business, creating a company that's centered around the East Coast ideology of hard work and dedication to an honest day's labor. Straight from the source where lobsters are famously fresh and abundant, Boston Lobster Company harvests lobsters utilizing a strategic method that supplies the strongest and heartiest lobsters all year-round from their pools located in Nova Scotia. With their headquarters being conveniently situated near Logan International Airport, they're able to distribute their high-quality lobsters within minutes, providing fresh, hard-shell lobsters to businesses everywhere, moving the company to become one of the most sought-after lobster suppliers in the world.

Since 1995, our founder has been supplying live lobsters to retail customer, supermarket and restaurants. We guarantee the best quality of seafood, live and fresh.

Lobsters are a family (Nephropidae, synonym Homaridae[2]) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate.[3]

Lobster anatomy includes two main body parts: the cephalothorax and the abdomen. The cephalothorax fuses the head and the thorax, both of which are covered by a chitinous carapace. The lobster's head bears antennae, antennules, mandibles, the first and second maxillae. The head also bears the (usually stalked) compound eyes. Because lobsters live in murky environments at the bottom of the ocean, they mostly use their antennae as sensors. The lobster eye has a reflective structure above a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a concave retina.[7] The lobster's thorax is composed of maxillipeds, appendages that function primarily as mouthparts, and pereiopods, appendages that serve for walking and for gathering food. The abdomen includes pleopods (also known as swimmerets), used for swimming, as well as the tail fan, composed of uropods and the telson.

Lobsters are omnivores and typically eat live prey such as fish, mollusks, other crustaceans, worms, and some plant life. They scavenge if necessary and are known to resort to cannibalism in captivity. However, when lobster skin is found in lobster stomachs, this is not necessarily evidence of cannibalism because lobsters eat their shed skin after moulting.[54] While cannibalism was thought to be nonexistent among wild lobster populations, it was observed in 2012 by researchers studying wild lobsters in Maine. These first known instances of lobster cannibalism in the wild are theorized to be attributed to a local population explosion among lobsters caused by the disappearance of many of the Maine lobsters' natural predators.[55]

Symbiotic animals of the genus Symbion, the only known member of the phylum Cycliophora, live exclusively on lobster gills and mouthparts.[57] Different species of Symbion have been found on the three commercially important lobsters of the North Atlantic Ocean: Nephrops norvegicus, Homarus gammarus, and Homarus americanus.[57]

Cooks boil or steam live lobsters. When a lobster is cooked, its shell's color changes from blue to orange because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell.[58]

The American lobster was not originally popular among European colonists in North America. This was partially due to the European inlander's association of lobster with barely edible salted seafood and partially due to a cultural opinion that seafood was a lesser alternative to meat that did not provide the taste or nutrients desired. It was also due to the extreme abundance of lobster at the time of the colonists' arrival, which contributed to a general perception of lobster as an undesirable peasant food.[72] The American lobster did not achieve popularity until the mid-19th century when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack,[73] a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport.[74]

Caught lobsters are graded as new-shell, hard-shell, or old-shell. Because lobsters that have recently shed their shells are the most delicate, an inverse relationship exists between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells but less sweet meat can survive shipping to Boston, New York, and even Los Angeles, so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. 781b155fdc