Where to buy these cheap lobsters i keep hearing about

[WESTPORTMAFIA]

Screw lobsters. It's blue crab time! Had a batch on Monday that I wouldn't have traded for any lobster
Posted from my iPhone/Mobile device

[paradoxjim]

Mike -

Most of the media that you are hearing/reading is referring to Maine lobster and the equivalent local inshore lobster. The lobster that comes from the offshore fishery (think Discovery Channel show) and Canadian hardshell lobster are a completely different animal and are subject to a entirely different price structure.

Maine and inshore lobster are referred to in the industry as "firm shell," "crackers" and various other names. These are the lobster that have some give in the shell along the sides of the carapace when you pick them up. These animals have recently shed (a stressful time) and have not grown completely inside of their new shell. Their new shell is starting to harden, but the body within is still smaller.

These lobster are weaker than the offshore or hardshell lobster. The weaker animals are often sent to processing plants (primarily in Canada) where they are cooked and the meat is picked and shipped back to the US and other markets. There is a glut of lobster available to the processors (read: more than they can handle and sell the meat from!), thus the prices collapse.

Hardshell lobsters are the guys that become very worldly. These lobster are stronger and more lively (better able to withstand the rigors of handling and shipping), their meat has filled out and their shells have completely hardened. Because they are more hardy, they get shipped by truck and by air to markets ranging from RI to FL to CA to Europe and Asia. Most of these hardshell lobster will survive their trips while the "crackers" would arrive mostly as deads (unsalable). Currently, there is no glut of good hardshell lobster, hence they command a higher price.

[spence]

Originally Posted by paradoxjim

Mike -

Most of the media that you are hearing/reading is referring to Maine lobster and the equivalent local inshore lobster. The lobster that comes from the offshore fishery (think Discovery Channel show) and Canadian hardshell lobster are a completely different animal and are subject to a entirely different price structure.

Maine and inshore lobster are referred to in the industry as "firm shell," "crackers" and various other names. These are the lobster that have some give in the shell along the sides of the carapace when you pick them up. These animals have recently shed (a stressful time) and have not grown completely inside of their new shell. Their new shell is starting to harden, but the body within is still smaller.

These lobster are weaker than the offshore or hardshell lobster. The weaker animals are often sent to processing plants (primarily in Canada) where they are cooked and the meat is picked and shipped back to the US and other markets. There is a glut of lobster available to the processors (read: more than they can handle and sell the meat from!), thus the prices collapse.

Hardshell lobsters are the guys that become very worldly. These lobster are stronger and more lively (better able to withstand the rigors of handling and shipping), their meat has filled out and their shells have completely hardened. Because they are more hardy, they get shipped by truck and by air to markets ranging from RI to FL to CA to Europe and Asia. Most of these hardshell lobster will survive their trips while the "crackers" would arrive mostly as deads (unsalable). Currently, there is no glut of good hardshell lobster, hence they command a higher price.

Great post.

-spence