• Our lobster meat is wild caught and sustainably harvested by small fishing operations in the North Atlantic and flash-frozen soon after to retain high protein levels and consistent flavor, year-round. 

• The flash freezing process takes place after lobster is harvested, cooked, and shelled. Lobster meat undergoes a rapid freezing process using cryogenic temperatures that freezes products the at an accelerated rate.
• Flash frozen items maintain ideal freshness, taste, and texture without the use of artificial preservatives.

• It takes 5-6 lobsters to make 1 pound of claw and knuckle lobster meat.
• Approximately 5-6 tails per pound of lobster tail meat depending on the tail size.
  

• Both lobster tail and claw & knuckle meat are flavorful and delicious. It's more about your preference and what you're preparing.
• The main difference is lobster tail meat is more firm while claw and knuckle lobster meat is generally sweeter and more tender.
• Tail meat compares more similarly to traditional meat proteins such as steak that are larger and more firm.
• Traditional lobster rolls are prepared with claw and knuckle meat.
• We sell both lobster tail and claw & knuckle meat in 2 lb. increments.

• All orders ship with free shipping to the continental US.
• We ship Monday - Wednesday. Please allow 24-48 hours for order processing. Orders placed Thursday - Sunday are processed on Monday.
• A tracking number will be emailed for you to check on your shipment.
• It is important that you're home to receive your package immediately to place in your fridge or freezer.
• We use expertly designed boxes with insulation and freezer packs, however, some thawing of frozen items may occur. According to the USDA, frozen seafood that hasn't exceeded an internal temperature of 40 degrees Fahrenheit and still feels cool to the touch externally can be safely stored in the freezer.
• Items shipped frozen that arrive over 40 degrees Fahrenheit should be placed in the refrigerator and thawed completely for use within 2 days.

• When you receive your order, the lobster meat needs to be taken out of the shipping box right away. Next, put in the refrigerator to thaw if you are planning to use it in the next 2 days. Watch the how to receive my lobster meat order video for more details.
• If you're not preparing your lobster meat in the next 2 days, place it in your freezer.
• When you're ready to eat, remove from freezer and place your lobster meat in your refrigerator 24 hours before use to thaw.

• The expiration date on our flash-frozen lobster meat is 2 years from processing. It is best to use it within 30 days of receiving.

• Since this wild-caught lobster meat is already cooked, you may thaw and eat it cold as in traditional lobster rolls. Always thaw lobster meat in the refrigerator and it's best to plan ahead for a slow 24-hour thaw. Never thaw out in your kitchen at room temperature.
• When warming lobster meat, you want a temperature of approximately 140 degrees Fahrenheit. Do not overcook as this will affect the taste.
• Please view our how to cook lobster meat how-to videos for detailed instructions.
  

• Yes, you can refreeze your lobster meat as long as it's remained in your refrigerator throughout the thawing process.
• Do not re-freeze lobster meat that you have warmed up and left out in room temperature.
• If you're not going to use all 2 lbs. and you want to repackage your lobster meat, first thaw in your fridge. Next, remove the lobster meat from the package and dry on paper towels. Lastly, place unused lobster meat in freezer-safe package and return to freezer.
  

Yes we do. Please call 715-858-0000 for larger orders.