🦞 How our lobsters are packed!

We made the decision to bring our lobster production in-house. Why? For quality and control. We recognize the prices customers pay on our website and are honored that our customer base chooses to invest their hard-earned money in our product. Over the past few years, we have expanded our warehouse to include a full Ready-to-Eat (RTE) production room dedicated solely to lobster production. This affords us a wide range of benefits, such as daily quality control checks, taste testing, and freezing using our nitrogen freezing tunnel. Most importantly, it enables us to provide fresh Maine Lobster Meat throughout the year, rather than just during periods of low price, when the majority of the market produces their meat products.

A Normal Day For Maine Lobster Shop Production

The cooker kicks on at 5:00 am, and our first batches of lobsters are cooked, cooled, and ideally picked before 10:00 am. We then portion out the necessary amount of fresh lobster meat for the day, place the meat in one-pound packages, vacuum seal, and label it. Any remaining product is then bagged, labeled, and run through our nitrogen freezer tunnel. We then take the freshly picked and packaged lobster meat directly to our cold storage packing line. Here, the order slips run through our packing line, and the correct amount of lobster meat is packed into the correct box, sealed, sent to FedEx, and enjoyed by our customers the following day.