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ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

Ready to poach, sauté, or grill, this raw Maine lobster meat offers succulent texture, sweet flavor, and countless culinary opportunities. Think lobster mac & cheese, lobster grilled cheese sandwiches, lobster risotto, and butter-poached lobster for a decadent surf and turf.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Seafood Paella by Chef Michael Shannon

Lobster and Stinging Nettle Pansotti by Chef Eric Frierasdfasdf

Butter-Poached Open-Face Lobster BLT's by Chef Peter Agostinelli, Executive Chef of Grill 23 & Bar in Boston

Seafood Casserole

Maine Lobster is from a well-regulated domestic fishery.

Lobster Lovers

If you’re a lobster lover, you can never have too much tucked away for a rainy day or a new recipe. Here you get a sampling of everyone’s favorite parts —  claw and knuckle meat and tails still in their shells. 

4 lbs Raw Claw Knuckle Lobster Meat, (2) 2 lb packages

8 Raw Lobster Tails in the Shell, (4) boxes of 2 tails each

Origin: USA (Gulf of Maine)

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