Lobster (Processed)

Lobster (Processed)


Processed Canadian Lobster (Homarus americanus) from Atlantic Canada

Over half the world’s supply of Homarus americanus, comes from the clear, cold waters of Atlantic Canada. Prized for its hard-shelled and full meat qualities, Atlantic Canada lobster is in demand by food service professionals seeking flavour, consistency and value.

Such a valued natural resource must be protected. Atlantic Canada’s inshore lobster industry sources product from a strictly limited number of independent fishers who tend their own traps and adhere to sustainable harvesting practices. There are also offshore fishermen participating in trapped lobster fishing. Each lobster is individually handled, inspected and measured, with the undersized and females with eggs released to protect the future of the fishery.

After harvesting, lobsters are carefully maintained in tidal pounds and inland seawater holding tanks that mimic the natural environment. Careful monitoring ensures water purity and optimal temperature as the lobsters are conditioned for travel. This minimizes stress, resulting in a quality product at its prime.

Atlantic Canada’s seafood industry continually seeks improvement through innovative methods of handling, packaging and transporting. Regular inspections by the Canadian Food Inspection Agency (CFIA) certify that processing plants meet or exceed European Union (EU) safety and health standards.

Frozen lobster is packed with shell on or as meats only. The meat can be purchased raw, blanched or cooked to suit individual buyer requests. Innovative Atlantic Canada frozen packaging means less environmental impact.

In addition to delivering a quality product, those in the Atlantic lobster industry strive for higher levels of client satisfaction through personal relationship, reliability, service and hospitality.


Lobster Seasons

Lobster fishing seasons are highly regulated and structured to promote sustainability, while obtaining the hardest shelled, full-meat lobster. Lobster seasons vary in Atlantic Canada, but there is always at least one district open.

To learn more about Lobster Fishing Seasons click here

Product Forms

Lobster Tails

“Green tails” 1 × 10 lb case of
2-3 oz, 3-4 oz, 4 oz, 4-5 oz, 5-6 oz, 6-7 oz, 7-8 oz, 8-10 oz, 10 oz

Whole Lobster

Cooked, netted blanched or raw: 1 × 10 lb case of
250 g, 300 g, 350 g, 400 g, 450 g, or, 8-10 oz, 10-12 oz, 12-14 oz, 14-16 oz

Lobster in Brine

“Popsicles” 10 per case of
250 gm 575 g, 325 g, 300 g, 350 g, 375 g, 400 g, 450 g, 500 g

Cooked Lobster Meat, Vacuum pack or frozen in cans

Claw, knuckle, tail 6 × 2 × 2 lb, Claw, knuckle 12 × 11.3 oz (320 grams), Claw, knuckle, leg 12 × 4 oz., Claw, knuckle salad, Body and leg salad, Minced

Raw Lobster Meat

Claw and arm 12 × 1 lb; 3 × 4 × 2 lb, Tail, Leg

Other Lobster Products

Lobster pâté 1 × 24 2.6 oz, Lobster paste, Lobster oil, Lobster roe

Nutritional Analysis (per 100 g of steamed meat)

Energy 98 cal
Protein 20.57 g
Fat 0.6 g
Cholesterol 72 mg
Carbohydrates 1.3 g
Minerals 1.6 g
Sodium 380 mg
Potassium 352 mg
Calcium 61 mg

Where To Buy

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