Commercial Lobster Tanks For Sale? The 118 Correct Answer

Find out everything you need to know about the king of the seas with our Lobster 101 guide. Our introduction to lobster begins with a brief overview of the history of Maine lobster, lobster species, lobster grades, seasons when they are caught, lobster colors, and of course, lobster cooking. We also list our favorite fun facts about lobsters.

A brief history of the lobster in Maine

Lobsters have been harvested commercially since the mid-1800s. Before that time, it was clear that lobsters were plentiful, larger, and lived much longer than they do today. Magellan’s journals note that these “creatures” were as thick as “molasses” in some parts of the coastal waters explored in the ancient Massachusetts territory now known as Maine.

Maine’s fishing industry is second only to timber (per capita). While most pulp and paper activities are controlled by large corporations, the lobster industry is still largely family-owned. This heritage and way of life are passed on from generation to generation to this day. Although some new technological additions have been added to the mix, little has changed about this culture since lobsters were first harvested commercially since the mid-1800s

It was New Yorkers and Bostonians who really put Maine lobster on the culinary map after developing a taste of its deliciously sweet and juicy flesh. Lobsters are now synonymous with exclusive restaurants and expensive buffets. We envision them nestled among leafy greens, drizzled with buttery sauces, displayed on pure white china and treated with golden cutlery. Lobster has been prized as a delicacy throughout history, particularly throughout Western Europe, as its history stretches from Roman banquet halls to festivals hosted by Tudor monarchs. But lobster is too delicious to be left to just those precious reserves.

Maine lobsters, also known as American lobsters, are found in the waters between eastern Canada and North Carolina, with Maine contributing to more than half of all lobsters caught in the United States.

What Are the Different Types of Lobsters?

For the most part, there are two main types of lobster, cold water and warm water. First up is the warm-water lobster, which is commonly caught off the coasts of Asia, the Caribbean, Florida, California and the Mediterranean. Warm-water lobsters have a fishier flavor, often with a softer, mushy texture, meaning they’re often difficult to manage. Cold water lobster is commonly caught off the coast of New Zealand, South Africa, Australia and of course Maine. These lobsters are firmer, sweeter, and juicier, with whiter flesh. They’re shipped frozen to many warm-water regions because you just can’t match the taste. Don’t compromise—always choose cold-water Maine lobster. You will never be disappointed.

What is a Maine lobster?

First you need to choose the right lobster species: Homarus americanus, also known as American Lobster, Boston Lobster, New England Lobster, Atlantic Lobster, Northern Lobster, Nova Scotia Lobster and of course Maine Lobster. This large crustacean has a long body and five pairs of legs and one pair of large, strong claws. In fact, nearly half the lobster’s weight comes from its claws. Its shell can be mottled brown, green, and black. Lobsters grow more slowly in cold waters like the North Atlantic. Because of this, Maine lobster meat is firmer and juicier. The cool temperatures prevent the saltwater from penetrating the meat.

What is the difference between a Maine lobster and a crawfish?

The Maine lobster should never be confused with crayfish, Panulirus arus, or rock crabs. Maine lobsters are easily distinguished from the “spiky” lobster by their large, heavy claws. The crayfish is caught in warm waters off Florida and on the Caribbean and Southern California coasts. The crayfish has long, powerful antennae and a pair of horns above its eyes, but lacks large front claws. The crayfish has tiny claws and is usually marketed as uncooked frozen tails. It is often made into cheap tails and sold in the big club shops. Because of its sweet, delicious flavor and tender texture, Maine lobster is the world’s most prized catch.

lobster season

Lobsters are caught all year round. Typically, some of the best months to buy hard-shell lobster are in late spring, from May to June, and again in fall, from October to November. New shelled lobsters are usually harvested from late summer to early fall.

Live Maine lobster is available year-round, with the majority of the catch being harvested in the summer and fall. During the winter months, many lobster fishermen draw their traps to avoid damage and danger from Nor’easter and other storms. The lobster price, like most prices, is determined by supply and demand and the weather. Unpredictable weather and seasonal changes will affect offerings. In recent years, lobster season has been anything but typical.

Lobster prices typically rise at the start of Memorial Day and fall as the season ends with Labor Day weekend. May and September are good times to buy hard shell lobster. In June and July, when the lobster molt is at its peak, most lobsters sold locally are soft-shelled.

Hard shell lobster

Lobsters grow by molting or shedding their shells. Immediately after moulting, they are soft and fragile until their new shell has hardened. (It takes about 25 molts over 5-7 years for a lobster to grow to the minimum legal size of 1 pound.) Freshly molted lobsters are referred to as soft-shelled or “new-shelled” lobsters. It is important to be aware of the quality and price of soft-shell lobster. Soft-shelled lobsters have less meat than hard-shelled lobsters relative to their total body weight. Hard-shelled meat is firmer, while soft-shelled meat is softer and tends to hold more water. Because soft-shelled lobsters aren’t as strong as hard-shelled lobsters, they don’t ship well. That’s why soft-shelled lobster is always cheaper. Cracking a hard-shell Maine lobster takes some effort, but the results are more than worth it. Learn more about how to buy hard shell lobsters.

lobster fishing

Lobsters are caught in traps marked with colorful buoys to identify the trap owners. If you happen to be out on a boat and come across one, don’t even think about pulling it up to have a look. There is no real authority that specifically regulates lobster traps unless you count Smith & Wesson and the notoriously short-tempered lobster fishermen themselves.

When the lobsters are removed from the trap, they are “strapped” with strong rubber bands. Sometimes you may see wooden plugs set into the base of the claw. Do not remove the straps or connectors…they are for your safety!!!

The state of Maine has very strict lobster laws. From June through August, lobster traps may not be towed in Maine waters at night or on Sundays (since 1967). It is illegal in Maine to keep lobsters under and over a certain size. Lobster people use a special gauge to accurately measure the length of the lobster’s carapace (body) — from the eye socket to the base of the tail, to ensure regulatory compliance.

The legal minimum length is 3 1/4 inches. Lobsters under this length are called “shorts” or “snappers” and must be thrown back into the sea.

Minimum sizes are enforced to ensure lobsters are mature enough to breed at least once before being harvested. If a female lobster is found carrying eggs, Maine law requires that a V-shaped notch be made in the right caudal fin before releasing the lobster to protect it so it can continue to reproduce.

The maximum legal length of a lobster is 5 inches of carapace length; called “Jumbos”. To protect the breeding stock, the maximum size limit is regulated. A minimum sized lobster weighs about 1 pound, while a maximum sized lobster weighs between 3 and 4 pounds. The most common and popular size of Maine Lobster is between 1 1/4 – 1 1/2 pounds each.

lobster color

Contrary to popular belief, live lobsters are not red in color but are dark blue-green in color due to the many different color pigments. When cooked, all pigments are hidden except for the red (astaxantbine). In addition to the typically colored lobsters, there are also rare yellow, red, blue and white specimens. About 1 in 30 million lobsters are born with a blue shell. Lobsters are usually nocturnal and will eat fish, crab, clams, clams, sea urchins and sometimes other lobsters!

You can tell if a lobster is male or female by looking at the first pair of swimmers found on the underside of the lobster. The male’s swimmers are larger and bonier; in the female they are smaller and softer.

lobster nutrition

Not only does Maine lobster taste good, it’s also healthy—at least if you’re sparing with the butter. It’s hard to believe, but Maine lobster has lower cholesterol, calories, and saturated fat than lean beef, skinless chicken, and pork. Lobster is a good source of protein and omega-3 fatty acids, which have been shown to reduce hardening of the arteries and the risk of heart disease. Lobster is also rich in amino acids, potassium, magnesium, calcium, phosphorus, zinc, iron, vitamin A and many B vitamins. Read more about lobster health.

cooking lobster

Live lobster can be boiled, steamed, grilled, or baked. The Maine lobster’s white meat is found in the tail, claws, and knuckles. Meat can also be found in body parts and legs. The red material in the tail portion is the coral “deer” or female eggs and is considered a delicacy. The greenish material at the junction of the body and tail is “tomalley” which is actually the liver and has a very unique “pepper” flavor used in many recipes.

Don’t worry about cooking live lobster. Lobsters have a ganglionic nervous system (as opposed to a central nervous system), so they don’t feel “pain” the way we do.

The supposed “scream” in the pot is actually the sound of steam escaping from the lobster’s shell.

Cooking a lobster longer than recommended usually results in the meat becoming too tough. When properly cooked, lobster meat is creamy white, shells are bright red, and the two front antennae pull out easily. A whole 1-2 pound lobster is enough for one person. A pound of flesh can be removed from four to six lobsters weighing 1.25 pounds (typical market size). About two cups of lobster meat equals one pound.

For more guidance on cooking Maine lobster, check out our Best of Times Cooking and Handling Guide

While best enjoyed “raw” (cooked whole in the shell), Maine lobster lends itself to a wide variety of recipes and styles. Celebrate any time of year anywhere in the country with the best live Maine lobster from LobsterAnywhere.com.

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Frequently asked questions about lobster fun

We’ve worked with Maine-based Hummer for nearly twenty years and have encountered many questions from landlubbers and lobster lovers alike. Find answers to frequently asked questions and learn interesting facts about lobster. We hope these fun facts will increase your appreciation for the crustaceans.

What Are the Different Types of Lobsters? For the most part, there are two main types of lobster, cold water and warm water. Cold water lobster is commonly caught off the coast of New Zealand, South Africa, Australia and of course Maine. These lobsters are firmer, sweeter, and juicier, with whiter flesh. What is a Maine lobster? Homarus americanus, also known as American Lobster, Boston Lobster, New England Lobster, Atlantic Lobster, Northern Lobster, Nova Scotia Lobster and of course Maine Lobster. This large crustacean has a long body and five pairs of legs and one pair of large, strong claws. In fact, almost half the lobster’s weight comes from its claws. Its shell can be mottled brown, green, and black. What is the difference between a Maine lobster and a crawfish? The Maine lobster should never be confused with crayfish, Panulirus arus, or rock crabs. Maine lobsters are easily distinguished from the “spiky” lobster by their large, heavy claws. How do lobsters move? Lobsters curl and unroll their bodies to move backwards quickly.

How do lobsters swim? To get away quickly, the lobster swims backwards by flicking its tail vigorously, allowing it to escape quickly. They also use their swimmers and walking legs to propel themselves through the water.

Where do Maine lobsters live? Small lobsters (less than 1-1/2 inch shell length) live in and around coastal algae and rocky habitats where they can hide from prey. Larger juvenile lobsters (1-1/2″ to 3-1/2″ carapace length live in coastal and offshore areas. Larger lobsters migrate to deeper shore areas and may seasonally migrate to shallower, warmer waters.

What do lobsters eat? Lobsters were once thought to be scavengers, eating mostly dead things. But new research has shown that lobsters will catch fresh food (other than bait) including fish, crab, clams, clams, worms, sea urchins, quick-witted flounders, and sometimes other lobsters! Occasionally they eat plants. Lobsters are nocturnal and usually hunt for food at night.

How did Lobster Thermidor get its name? Lobster Thermidor is said to have been named by Napoleon. Thermidor was the 11th month of the calendar used during the French Revolution. This classic French dish is made with egg yolks, brandy and the meat of the lobster, which is returned to its shell for serving. Here’s a recipe for easy Lobster Thermidor

Where are Maine lobsters caught? The lobster fishery is most active in the Gulf of Maine, Bay of Fundy, southern Gulf of St. Lawrence and coastal Nova Scotia.

Who designed the Maine state license plate? Maine’s iconic license plate, featuring a bright red lobster, was designed by elementary school kids in 1987.

What is the largest lobster ever caught? According to the Guinness Book of World Records, the largest lobster ever caught was a 44-pound Leviathan caught off the coast of Nova Scotia in 1977.

Looking for a really big lobster online? Check out our colossal lobsters.

What is a berry lobster? It is a female lobster carrying eggs under its tail. It is illegal to keep lobsters with eggs in Maine. Lobster fishermen put a V-notch in the caudal fin of egg-carrying female lobsters and release them back to sea. This practice dates back to the 19th century and preserves the future health of Maine’s lobster fishery.

What is a chicken lobster? A chicken lobster is a small lobster that weighs about a pound. LobsterAnywhere does not sell chicken lobsters. Would you like a small lobster or a large lobster delivered to you?

What do you call a male lobster? You guessed it. A male lobster is called a rooster.

What is a lobster? It’s a lobster with only one claw. Most drumsticks are processed for their meat, but you can buy them for a good lobster pound price if available.

how old is my lobster A lobster can live 100 years, grow up to 5 feet and weigh up to 45 pounds! Officially, the largest lobster ever caught weighed 44 pounds. The age of a lobster is roughly equal to its weight multiplied by 4 plus 3 years. A lobster is about 7 years old before it can be legally harvested and weighs about 1 pound. A lobster has a longer lifespan than most humans. A 25-pound lobster could live to be over 100 years old!

What is the difference between a Maine lobster and crawfish? There are two types of lobster-like crustaceans found in the waters of the United States. The “true” lobster (the Maine lobster) is referred to as such to distinguish it from the other, the “spiky” lobster. The crayfish of southern waters and the Pacific is not a close relative. The two from different families have two main differences. The New England lobster has claws on the first four legs, which the crawfish lack. The crayfish has a pair of horns above its eyes, which the real lobster lacks. LobsterAnywhere only ships cold-water Maine lobster, the tastier of the two.

What is a sleeper lobster? You don’t want to buy a sleeper lobster. You may have seen one swimming in your lobster tank at your local grocery store. A sleeper lobster is a sluggish or not-so-lively lobster that can be close to death. Learn more about how to choose a lively lobster.

What is a soft-shell lobster? Soft shell is the term used for a freshly skinned lobster. Learn more about hard shell lobsters.

What are hard shell lobsters? A hard-shelled lobster is one whose shell has fully hardened after being molted. As the name suggests, hard shells are difficult to crack. Hard-shelled lobsters yield 50% more meat than soft-shelled lobsters. Learn more: Hard Shell Games: Hard Shell vs. Soft Shell Lobster

Can lobsters regenerate body parts? Yes, they regrow claws, legs, and antennae. When are female lobsters fertilized? Female lobsters did not fertilize their eggs immediately after mating. They can choose the perfect conditions for the birth of their babies, which can be a year after mating with a male. Is Lobster a Lean Protein? The crustacean is packed with protein. There’s a whopping 28 grams per serving and only 96 calories when not dipped in butter. Learn about the nutritional benefits of Maine lobster. Does a lobster mate for life? Sorry Phoebe from Friends, lobsters are quite promiscuous and actually mate with multiple partners. A dominant male lobster will mate with multiple female partners. Did you know that one of the nine original Beanie Babies was a lobster? Do you know his name? It was aptly named “Pinchers” the lobster. How long does it take for a lobster to reproduce? It can take about 10 years for a female lobster to reach sexual maturity! Can any live Maine lobster be caught? No, you must be a Maine resident and have the appropriate license. Did you know that the waiting list for a Maine lobster license can be more than a decade long? Learn more about the laws of lobstering. Is there a lobster season? no Lobsters can be caught all year round. There are a few months of the year when the catch is at its peak. Learn more about Maine’s lobster season. When is lobster season? Typically, some of the best months to buy hard-shell lobster are in late spring, from May to June, and again in fall, from October to November. New shelled lobsters are usually harvested from late summer to early fall. What was the world record for largest lobster roll? On July 5, 2017, the longest lobster roll in the world measuring 180 feet was built in Shediac, Canada! It took 125 pounds of lobster meat worth $5000. Did you know what the first lobster cannery in the state of Maine is selling now? The Burnham & Morrill Company opened a lobster cannery in 1836. Better known today as B&M, this Portland, ME company is famous for its baked beans. What is the record distance traveled by a lobster in miles? Lobsters are tagged by researchers to assess migration patterns and other traits. According to this research, a lobster holds the record for traveling 225 miles. This particular lobster was tagged off the continental shelf and recovered in Port Jefferson, Long Island, New York! Also, there was a lobster that traveled from Maine to Nantucket (273 miles), but some argue with those results. Since when have lobsters been fished in New England? The American lobster Homarus americanus has been fished commercially for 150 years. How many lobster fishermen are actively fishing in Maine? There are about 4500 lobster fishermen in Maine harvesting lobster. What is the maximum number of traps per lobster fisherman? In the state of Maine, each lobster fisherman is allowed to set a maximum of 800 traps. Why are lobsters sometimes called “bugs”? Although sometimes referred to as the “roaches of the sea,” they do not belong to the class Insecta and are not insects. Lobsters have two body segments while an insect has three. The lobster also has eight legs while insects have six. Like other crustaceans, lobsters are arthropods and belong to the subphylum Crustacea. That means they have a segmented body, jointed legs, and an exoskeleton that they skin at intervals. How do lobsters get those big claws out of their shells when they molt? They purposely dehydrate as they approach molting time! They get smaller, hatch out of the old shell, then eat the old shell for all those minerals and harden a new larger shell. How long do female lobsters carry their eggs around? A 1 pound female will typically carry around 8000 eggs! That’s 9 to 12 months in their bodies and another 9 to 12 outside before they hatch and swim to the surface of the ocean. Unfortunately, only 0.1% of these prelarvae survive more than six weeks after hatching. What kind of lobster does LobsterAnywhere sell? Here at LobsterAnywhere we sell the American lobster, also known as Homarus americanus, a species of lobster found on the Atlantic coast of North America. Straight off the Maine coast, these cold-water lobsters have only two large claws and whiter meat than warm-water lobsters and are what people think of when they refer to Maine lobsters.

The Maine lobster is available as a hard shell lobster that we ship live. Soft-shell lobsters, or shedder lobsters, which are sweeter but contain less meat, cannot survive long-distance transport and so are generally only eaten close to where they were caught.

Lobsters are truly remarkable (and delicious) creatures! It’s hard to believe they were ever used as a fertilizer for crops. In fact, we’re glad they aren’t because it leaves more of it for us to sell and for you to eat.

Without further ado, Whole Foods Markets, the world’s largest health food chain, pulled its lobsters out of their tanks and cooked them all last week. It was the last lobster casserole for the influential grocer.

After an eight-month investigation, Whole Foods determined that the long-term maintenance of live lobsters in tanks was inconsistent with its stated values ​​of promoting proper care and welfare of feeder animals.

Ethicists and marketers see the decision as a bold move — a decision that is sure to spark further debate among grocers about the pros and cons of the lobster tank, which was the target of a People for the Ethical Treatment of Animals (PETA) lobster liberation campaign. . Safeway, with about 1,700 stores across the US and Canada, was the first grocer to empty its tanks and stop selling live lobsters last month.

Of course, eliminating the costly tanks — which take up space, require salt water, and need a pumping system to circulate the water — can improve the bottom line, marketers say. But critics say Whole Foods, which prides itself on offering a shopping experience that brings shoppers closer to the food maker, has actually taken a step in the opposite direction with its lobster policy. It’s another sign, they say, that squeamish Americans don’t want to think about animals as the source of their food.

“This is the end of an era, because the lobster is just about the last significant animal that [individuals] have to kill [themselves] before [they] eat it,” said Trevor Corson, author of The Secret Life of lobsters”. .”

Live lobsters in tanks have long been a magnet for business—part entertainment, part epicurean adventure.

But PETA and others have spoken out against tank conditions. Wholesalers sometimes hold lobsters in tanks for months before shipping them to grocers and restaurants to fetch higher prices for the heavy-clawed crustaceans. Grocers have been known to raise the water temperature to make lobsters more active – and more interesting to watch.

At select stores, including several here in Atlanta, Whole Foods has been experimenting with “lobster condos” — stacked lengths of PVC pipe for privacy — in tanks to improve living conditions.

“Over the years people have told us, ‘You know, you shouldn’t eat lobster,’ and others have said, ‘Wow, I love these lobsters, they’re so fun to look at,'” says Margaret Wittenberg, vice president of the Quality control at Whole Foods. “In the end, the tear in the armor was the time it was outside of its natural environment.”

Many in the scientific community say that aquarium life is not torturous for lobsters. One of the kingdom’s easiest animals, the lobster adapts quickly to crowded conditions and is used to the fluctuating water temperatures found in the wild. Their main sense, smell, quickly subsides in collection containers.

“I have a serious problem with everyone who has ever eaten a hamburger complaining about lobster,” says Mr. Corson. “The scientists who study lobsters take them all home and eat them.”

Additionally, Corson says, Whole Foods is failing to capitalize on one of its missions: connecting consumers with producers. Several Maine lobster fishermen are now printing their websites on lobster claw ties so buyers can go online and read a biography of the fisherman who caught their dinner. Such an opportunity for a bond between fishermen and consumers is now being missed by a chain that professes to value that connection, says Corson. “Whatever moral advantage we have in not having to handle lobster in our kitchen, we lose a greater awareness of where our food comes from,” he says.

Lobster dealer John Bear of Orr’s Island, Maine, says the real problem is how people react to the lobster they’re about to eat. Actress Mary Tyler Moore crashed a lobster jaw in Maine a few years ago on behalf of PETA “and was driven out of town,” says Mr. Bear. But her point of view may resonate with many Americans.

In addition, most Maine lobsters are already sent to Canadian processors, where high-tech, high-pressure steamers cook and flash-freeze the meat. Such a “fresh frozen” product will now be available from Whole Foods.

“You may have to come to Maine for a live lobster soon,” says Bear.

Things You Need Lobster Tank

cooling unit

filter system

Water Test Kit

water conditioner

Pellet food for lobsters

Warnings Never use copper, brass, bronze, lead, or zinc tubing in your lobster tank as the metals are toxic to lobsters. Use stainless steel or PVC tubing instead.

Tips Look out for foam on the surface of the water, which indicates a wounded or dying lobster.

Choosing a lobster from an aquarium when you go to a restaurant or grocery store is one way to ensure you’re getting the freshest, juiciest lobster meat available. The only way to improve it would be to pull one straight out of the ocean. You can get that fresh lobster flavor at home by raising lobsters in your own tank. Lobsters are very low maintenance animals (you usually don’t even need to feed them) and you can set up a lobster tank much like a fish tank.

Choose the right tank size for your lobsters. Set up a tank large enough to hold twice the gallons of water for the weight of your lobsters. For example, if you put five 1-pound lobsters in the tank, it should be big enough to hold 10 gallons of water (more if you expect the lobsters to grow).

Attach a refrigeration unit or chiller to the tank to keep the water extremely cold, which will keep your lobsters healthy and less of a risk of cannibalism. Keep the water between 40 and 45 degrees Fahrenheit.

Choose the right equipment to maintain your lobster tank. Install a gravity filtration system (to degas and oxygenate the water), biological filters (to remove waste matter), and a submersible pump (to move the water through the filtration system).

Maintain the water composition. Use a commercial sea salt blend to keep the water salinity at around 30 to 35 parts per million. Condition municipal water added to the tank to remove chlorine and other minerals commonly found in domestic or groundwater. Use natural seawater whenever possible. Maintain a pH between 6.5 and 8.5 with water changes and chemical adjustments.

Examine the lobsters for health reasons. Don’t add lobsters with missing appendages or cracked shells or membranes, as they will likely be eaten by the other lobsters. Tie all the lobster claws together with rubber bands. Keep lobsters (lobsters that have recently skinned their shells) separate from the other lobsters until the shell has had a chance to harden (usually a few days).

Keep the tank clean by doing a 10 to 15 percent water change weekly. Always condition the water before adding it to the tank. Check the filters two to three times a week and rinse them out if necessary. Replace the filters if they are worn or damaged. Use a test kit to check the water composition at least once a week.

As a general rule, do not feed the lobsters; As long as the water is kept at the right temperature, adult lobsters can survive for several months without food. If you are raising chickens (juvenile lobsters), feed the lobsters pellet food from your pet store. Use a settling tank (one that allows leftover food and waste to settle to the bottom of the tank) if you need to feed the lobsters.

Remove the lobsters from the tank for consumption once they have reached the desired size or appear to have stopped growing.

We have several mussel holding systems and supply them with either our triple filter or an integrated filter, but many of our customers already have tanks and only need one filter.

If you want to filter your lobster tank, make sure it has the following:

Mechanical Filter – This is essential to remove particles and physical debris from the water. There are many different types including sponge filters, sand filters, cartridge filters and bag filters.

Biological filters – the good bacteria in this filter use up the ammonia produced by the shellfish and convert it to nitrite and then to the less toxic nitrate. There are many types including moving bed bioreactors, trickle filters, sand filters, algae scrubbers, sponge filters, and bead filters.

Chemical filter – typically uses activated carbon to remove chemicals from the water and prevent “yellowing”.

UV Sterilizer – This filter denatures all waterborne viruses and bacteria. Make sure your UV equipment is properly matched to the volume and flow rate of your system.

Protein Skimmer – removes scum and foam from your water.

For larger systems with a capacity above 1 ton, we also recommend degassing filters to allow carbon dioxide to be removed from the water.

Each part of the filter should be designed for the shellfish capacity, water volume and flow rate.

It is important to consider the energy efficiency of your filter as a poorly designed filter can be very expensive to run and require a lot of cleaning and maintenance.

We have been developing filters for shellfish tanks since 1998. We’ve refined our design and now have a truly efficient, effective and time-saving shellfish filter. We believe it is the best on the market and would love to discuss this further with interested customers.

Call Keith on 01383 820685 if you want to know more.

best fish,

errine

SEO and Founder

Learn how to handle and care for live lobsters at home with tips from the lobster experts — LobsterAnywhere.com.

Note that our lobster storage tips apply primarily to hard-shelled lobsters. Although soft-shelled lobsters (lobsters that have shed their old shell) can be purchased locally, they are generally weak and fragile and do not store or ship well.

Live lobsters packaged and shipped

Contrary to popular belief, live lobsters are dark greenish-black or brown – they will turn the familiar bright red after cooking.

Your handpicked lobsters are wrapped live with seawater-soaked newspaper or fresh seaweed to keep them moist and frozen ice gel to keep them cold. Lobsters are shipped in an extra thick insulated cool box. Find out more about how lobsters are shipped to you and our shipping costs.

DO NOT freeze live seafood: live lobsters, clams, oysters, steamers.

Recycle your seafood cooler

The packaging container (shipping cooler) and frozen gel packs are completely reusable! save them for the beach!

My Maine lobsters just arrived on my doorstep – now what?

Do not store live lobsters in a sealed plastic bag (lobsters need to breathe).

DO NOT store live lobsters in fresh or salt water, your freezer, in plastic bags (lobsters need to breathe), or allow them to sit in melted ice. Packing them in ice creates a pool of fresh water that can suffocate them (use bags of ice or frozen gel packs instead).

Don’t put a lobster in your aquarium or see if it can swim in the pool. Serious!

Were you lucky enough to get a special delivery from LobsterAnywhere? Here’s what to do:

Immediately refrigerate lobsters and keep them cold until ready to cook (around 40 degrees Fahrenheit is best). The colder the lobster is, the lobster becomes sluggish and doesn’t move much. Don’t put them in your freezer.

Keep lobsters moist with wet newspaper or seaweed they were wrapped in. A dry lobster is an unhappy lobster.

It is best to prepare lobster on the day of delivery. See below if you can’t cook your lobsters right away.

Store lobsters in a strong paper bag or directly in the lobster pot if you’re lucky enough to get one.

When transferring, lift lobsters by the body, not the claws or tail. To handle a live lobster, pick it up by the large shell just behind its head (the carapace shell). The lobster may wag its claws, flex its tail, or show just the slightest movement.

If the lobsters are warm to the touch and smell foul, contact LobsterAnywhere.com on the day of delivery. Please note our Happy Cracking Guarantee.

How to deal with lobster.

How To Hold A Lobster Without Getting Pinched!

Lobsters will come at you with heavy rubber bands on their claws. The fisherman puts these on as soon as the lobsters are removed from their pots. These bands are designed to protect the lobsters from damaging each other.

First things first, hold the ribbons by the claws! Both claws should be banded. (It is up for debate whether the bands should be removed from the lobster before cooking.)

To hold live lobsters without getting caught by the claws, hold the lobster by the bottom of the larger body shell (called the armor plate) while allowing the lobster’s head and claws to hang down.

Be careful not to put your fingers under the tail. The shell on the underside of the tail has some sharp edges and can cut you if the lobster flips its tail like it’s swimming. That’s right, lobsters swim backwards by flipping that powerful tail. You’ve probably heard the old adage “crabs crawl sideways and lobsters swim back”.

Only pick up one lobster at a time. Follow the rule: one hand, one lobster. Don’t try to pick up multiple lobsters at once. Also, wean lobsters carefully. Don’t drop or throw them as you can easily damage them.

Lobster Rules – Dos and Don’ts When Handling Live Lobsters

Lobsters cannot survive in fresh or warm water.

TUN – Chill me when I arrive.

DO – Cook me asap, the fresher the better.

DO – Cook me even if I seem motionless. After cooking, my cock should curl under me and my meat should be firm

DO – Pick me up by the body, not by the claws or tail.

DO NOT – Remove my rubber bands from around my claws until after cooking (unless you know what you’re doing!).

DON’T – Put me in fresh or salt water, your freezer, in plastic bags (I need to breathe) or let me sit in melted ice.

Beginners should keep the lobster bands on even while cooking.

My lobsters won’t move or are damaged?

Lobsters are freshly packed to order and shipped overnight. Since they have come a long way, they may be tired. (Note that cold temperatures make lobsters sluggish.) Live lobsters move very slowly when cold, but spring to life once they begin to warm up on your kitchen counter.

Cook lobsters even if they appear motionless. This also applies if a lobster is damaged in transit or a pair of claws falls off.

In the unlikely event that a lobster has died, it is usually acceptable to cook it while it is still cold to the touch and if the other lobsters on the show are still alive. Cook them up! The lobster’s tail is the best indicator of its freshness: it should be curling under the body and slightly firm when cooked, not watery or mushy.

How long can you store and keep live lobsters before cooking?

When your live lobster arrives, how long can you store it before it needs to be cooked? What if you can’t cook your lobsters the same day?

Store live lobsters in your refrigerator, not the freezer.

Our lobsters are very hardy and will last up to 36 hours out of sea water, but we cannot guarantee this. We always recommend cooking your lobsters on the day of delivery.

You can store live lobsters in your refrigerator overnight, overnight. Keep them upright, moist and cold and you’re good to go!

The best way to keep lobsters alive for up to 24 hours is to store them in the coldest part of the fridge (usually the bottom shelf in the back or in the meat container) with damp newspaper (or fresh seaweed). Store lobsters in a loose paper bag or in the shipping container. Don’t even think about the freezer!

Check your lobsters regularly. If the lobsters are still moving you can delay cooking, but if they start to move little or not at all they need to go straight into the pot! Follow the instructions below.

Pack lobster and store in a take-out cooler

Wrap and surround the lobsters with seawater-soaked newspaper and/or seaweed and frozen gel packs. Try to pack for a snug fit as you don’t want the lobsters banging against each other in transit.

If you don’t have frozen gel packs, you can use ice packs. Double wrap the ice cream to prevent leakage. Never allow live lobsters to rest in fresh water from melted ice as this can cause osmotic shock, suffocation and death.

Boil lobster and eat later

If for some reason you find that you can’t cook the lobsters for more than a day, you can partially cook them. After par-cooking them, soak them in cold water for 3 minutes, drain and chill. You can finish cooking them up to 48 hours later.

Use a large pot with plenty of room to cook live lobsters.

Alternatively, you can boil lobster and pluck the meat. Cooked lobster meat can be refrigerated in an airtight container for 2-3 days, or for months if frozen.

Break up freshly killed lobster before storage

It’s important to disassemble a freshly shipped lobster before storing it in the refrigerator. Separate the tail and claws from the body to prevent the tail from getting mushy. As Cooks Science notes, the digestive enzymes found in the lobster’s body (hepto-pancreas) will break down the proteins in the tail, making it mushy.

Need help cooking live lobster?

Check out our guide to cooking live lobster at home.

Quick FAQs on handling live lobsters.

How powerful are lobster claws? Lobster claws are strong in the grasping direction. You can cut your finger if you’re not careful. The claw ties protect you and also prevent lobsters from injuring themselves or other lobsters. Although the claws are strong in the grasping position, they are weak in the opposite direction. We recommend leaving the ribbons on the claws until they are fully cooked. How do you hold a lobster without getting pinched? Hold the live lobster by the bottom of the larger body shell (called the carapace) while letting the lobster’s head and claws hang down. Be careful not to put your fingers under the tail. The lower part of the tail can have some sharp edges and will sometimes flip its powerful tail.

How long can lobster survive without water? A good, hard-shelled lobster can survive up to 36 hours without water if kept cool, moist, and refrigerated. Since lobsters are gill breathers, wet newspaper and/or seaweed will help keep them moist. Because lobsters are seawater creatures, never store them in freshwater. If you must use ice to keep lobsters cold, make sure the ice is double bagged. LobsterAnywhere suggests cooking your lobster on the day of receipt. How long can you store live lobsters? While lobsters can survive a day or more without water if stored in the fridge between 36 and 45 degrees, we recommend cooking them the day they arrive for the best results. If my Maine lobster dies on the way home from the grocery store, can I cook it? If not, why? The answer to your question is probably yes, unless of course the supermarket is in Belfast, ME and your home is in Berkeley, CA! Lobster meat doesn’t take long to spoil after the lobster dies. As long as there is no unusual smell, the lobster is probably fine to cook and eat. However, there are a few things to look out for to be sure. If the lobster is safe, the tail will be tightly curled after cooking and the meat inside will be firm. If any of these conditions are not present, don’t take any chances! How long can you keep a cooked lobster? It is best to partially cook and reheat lobster. You can keep them refrigerated for up to three days. Maine lobsters are red when cooked; What color are they in the sea? Hue varies a little from lobster to lobster, but in the wild they are generally dark blue-green.

references

Crosby, Guy. Cooks Science: How to Unleash Flavor in 50 of Our Favorite Ingredients. American Test Kitchen, 2016.

“Can I use kosher salt, Epsom salt, or traditional table salt?”

We get this question a lot, especially during the busy summer months. Unfortunately the answer is no. Here’s why…

KOSHER SALT, TABLE SALT, HIMALAYAN SALT, SEA SALT – There are many varieties of table salt on grocery store shelves and the problem with using these salts in a saltwater aquarium (which is your lobster tank or Shellfish Spa®) is that most if not contain any release agents harmful to livestock. Although they are fit for human consumption, they introduce other trace elements that will damage your tank’s biobed and eventually kill the livestock. You may be able to find an “all natural” sea salt that has been dehydrated from sea water (e.g. from the Dead Sea). These can be used in a pinch, but the cost is extravagant and chances are the amount you need will wipe out the store’s inventory and you’ll spend an exorbitant amount of time opening small containers.

EPSOM SALT – or bath salt is magnesium sulfate, which breaks down into magnesium and sulfate ions in salt water. Using this will add far too many sulfates to the water, eventually killing the livestock and damaging the biobed.

WATER SOFTENER PELLETS, ROCK SALT, CALCIUM CHLORIDE (ICE MELTING) – Absolutely not. Using any combination of these salts will result in excess (a toxic amount) of potassium, magnesium, calcium, and other trace chemicals or metals that are not only fatal to livestock, but are not intended for human consumption. KEEP AWAY FROM IT.

“OK WHAT DO I DO? I NEED SALT IMMEDIATELY”

One solution is to use a pet store brand of reef aquarium sea salt. Instant Oceans, SeaChem, Tropical Ocean are just a few. However, be very careful not to buy too much. These are very expensive alternatives that management may not be too happy to approve. Also, stay away from salt that claims to be higher in calcium, magnesium, or potassium. These are designed for various reef aquariums and while not harmful to lobsters or molluscs, they are extremely expensive.

Best practices are for those users who ALWAYS have an extra box or two of LLS Sea Salt on hand at all times. Never be without a spare box for those times when an emergency water change or over flushing is obvious.

No panic! We are here to help. Don’t forget to call our 24/7/365 support hotline provided to you or printed on each salt box for further advice.

Freezing Live Lobsters: Can lobsters survive when frozen solid?

When it comes to misunderstood foods, lobster certainly occupies a place at the top of the heap. It’s no secret that cooking live lobster for the first time can be intimidating, and luckily we’re the experts who know how to do it without any hassle for you!” One of the most common questions we get asked, is whether our live lobsters can be safely frozen and thawed before cooking and serving in our stores.

The answer to this all-too-common question is a bit complicated. Here’s what you need to know about freezing and thawing lobster to get the most out of your experience while staying safe.

Freezing Live Lobsters: Just don’t do it

At the end of the day, freezing lobsters while they’re still alive just isn’t a good idea. This idea arose from experiments that made national news headlines about 10 years ago, in which a very small number of lobsters frozen solid in minus 40 degree brine and then thawed in 28 degree seawater completed the process survived and ‘brought back to life’ Sample fresh lobster from shore to door in 24 at Freshie’s, although wonderful in and of itself and certainly worth exploring!

In reality, freezing and thawing live lobsters may be safe, but it’s just not worth the risk of toxins developing as a result of the process. Safety aside, freezing and thawing lobster before cooking causes enzymes to penetrate the meat, resulting in a mushy, unappetizing texture.

How to safely freeze lobster meat

While freezing live lobsters is off the table, that doesn’t mean you can’t freeze whole, cooked lobsters. Only use this technique to save time and have ready-to-use lobster meat on hand year-round. It’s easier than you might think to prepare whole shell lobsters for freezing without having to worry about shelling.

Bring a pot of water to a boil and add enough salt to make a brine with about 2% sodium content; 1/2 cup of non-iodized salt to 2 liters of water is a good rule of thumb. Blanch the lobsters by placing them in the pot for 60 seconds. Immediately remove and place in a small pan of ice water to cool and stop the cooking process. After they’ve chilled for about 15 minutes, take them out and drain excess water before patting dry.

Once you have your lobsters as dry as possible, wrap them tightly in a commercial freezer bag and freeze at 0 degrees F or lower and freeze for 9 to 12 months. When you’re ready to work with them, simply thaw them in the fridge overnight and cook them in salted water for about 12 minutes, or until fully cooked.

The bottom line: Freeze blanched lobster for the best results

Whether lobsters are capable of surviving a deep freeze and reviving after being thawed is certainly fun to ponder — it might even have scientific implications more than worth extrapolating. However, for those of us who just want to get the most out of cooking lobsters at home, and perhaps want to store frozen lobsters on deck for a special meal, the technique outlined above is without a doubt one of the best approaches.

What to do when live lobster arrives

The first thing you should do after receiving your order from Main Lobster Now is to open the package and check that everything you ordered is there and the lobsters are alive. Be sure to handle the package and the lobsters with care. If something is missing or wrong with the order, please take photos and contact our customer service.

How to store your live lobster in the fridge

Live lobsters are perishable and must be dealt with promptly. It’s best to cook lobsters the day they arrive, but they can be stored for up to two days if needed.

If you need to store them when they arrive, wrap the lobsters in damp paper and store them with ice packs or in the fridge, keeping them as cold as possible — but don’t freeze them.

If your fridge is big enough, store the lobsters in the shipping box and place them in the fridge. If you must remove them from the container, cover your lobsters with a damp cloth until you are ready to cook them. Lobsters will die if they dry out and can only last so long in the fridge.

Lobsters stored this way remain sluggish and soggy, but need to be cooked within 24 to 48 hours — after which time, your fresh seafood investment probably won’t be as fresh.

You risk a dead lobster and a lost meal if you delay your lobster’s rendezvous with your pots and pans.

Some handling tips to keep in mind when handling live lobster:

Don’t put lobsters in tap water. They are saltwater creatures and freshwater will kill them.

Do not seal lobsters in an airtight container.

Don’t keep lobsters in standing water.

Prepare to cook live lobsters

Your lobsters will arrive with thick rubber bands around their claws. Fishermen place these on the lobsters after removing the lobsters from the traps. You can leave the rubber bands on until the lobster is done. This protects you from being ripped with a claw – live lobsters are lively.

To pick up a lobster, grab it by the body – not by the claws or tail. If you pick up the lobster, it’s likely to curl its tail and try to hit you with its claws. Keep your fingers away from the underside of the tail. It has edges that you can cut when the lobster flicks its tail.

Euthanize live lobsters

Killing a lobster is a necessary step in the preparation process that can be stressful for some people. The University of Maine Lobster Institute has asked many questions about whether cooking a lobster is humane. Their studies revealed that a lobster has a primitive nervous system similar to that of an insect. In order to feel pain, an animal must have a complex nervous system.

However, there are ways to euthanize lobsters so they don’t tail-twitch while cooking. We recommend minimizing a lobster’s movements or spasms in boiling water by cooling it first. To do this, it must be placed in the freezer for 30 minutes. If it’s still active after 30 minutes, keep it in the freezer for a while longer.

introduction

CHAPTER 1: How Do You Find Quality Lobster?

CHAPTER 2: Learn the Parts of a Maine Lobster

CHAPTER 3: Delicious Lobster Recipes

CHAPTER 4: Tips for handling and storing live lobsters

CHAPTER 5: Handling frozen lobsters

CHAPTER 6: How to crack a lobster

Learn how to handle and care for live lobsters at home with tips from the lobster experts — LobsterAnywhere.com.

Note that our lobster storage tips apply primarily to hard-shelled lobsters. Although soft-shelled lobsters (lobsters that have shed their old shell) can be purchased locally, they are generally weak and fragile and do not store or ship well.

Live lobsters packaged and shipped

Contrary to popular belief, live lobsters are dark greenish-black or brown – they will turn the familiar bright red after cooking.

Your handpicked lobsters are wrapped live with seawater-soaked newspaper or fresh seaweed to keep them moist and frozen ice gel to keep them cold. Lobsters are shipped in an extra thick insulated cool box. Find out more about how lobsters are shipped to you and our shipping costs.

DO NOT freeze live seafood: live lobsters, clams, oysters, steamers.

Recycle your seafood cooler

The packaging container (shipping cooler) and frozen gel packs are completely reusable! save them for the beach!

My Maine lobsters just arrived on my doorstep – now what?

Do not store live lobsters in a sealed plastic bag (lobsters need to breathe).

DO NOT store live lobsters in fresh or salt water, your freezer, in plastic bags (lobsters need to breathe), or allow them to sit in melted ice. Packing them in ice creates a pool of fresh water that can suffocate them (use bags of ice or frozen gel packs instead).

Don’t put a lobster in your aquarium or see if it can swim in the pool. Serious!

Were you lucky enough to get a special delivery from LobsterAnywhere? Here’s what to do:

Immediately refrigerate lobsters and keep them cold until ready to cook (around 40 degrees Fahrenheit is best). The colder the lobster is, the lobster becomes sluggish and doesn’t move much. Don’t put them in your freezer.

Keep lobsters moist with wet newspaper or seaweed they were wrapped in. A dry lobster is an unhappy lobster.

It is best to prepare lobster on the day of delivery. See below if you can’t cook your lobsters right away.

Store lobsters in a strong paper bag or directly in the lobster pot if you’re lucky enough to get one.

When transferring, lift lobsters by the body, not the claws or tail. To handle a live lobster, pick it up by the large shell just behind its head (the carapace shell). The lobster may wag its claws, flex its tail, or show just the slightest movement.

If the lobsters are warm to the touch and smell foul, contact LobsterAnywhere.com on the day of delivery. Please note our Happy Cracking Guarantee.

How to deal with lobster.

How To Hold A Lobster Without Getting Pinched!

Lobsters will come at you with heavy rubber bands on their claws. The fisherman puts these on as soon as the lobsters are removed from their pots. These bands are designed to protect the lobsters from damaging each other.

First things first, hold the ribbons by the claws! Both claws should be banded. (It is up for debate whether the bands should be removed from the lobster before cooking.)

To hold live lobsters without getting caught by the claws, hold the lobster by the bottom of the larger body shell (called the armor plate) while allowing the lobster’s head and claws to hang down.

Be careful not to put your fingers under the tail. The shell on the underside of the tail has some sharp edges and can cut you if the lobster flips its tail like it’s swimming. That’s right, lobsters swim backwards by flipping that powerful tail. You’ve probably heard the old adage “crabs crawl sideways and lobsters swim back”.

Only pick up one lobster at a time. Follow the rule: one hand, one lobster. Don’t try to pick up multiple lobsters at once. Also, wean lobsters carefully. Don’t drop or throw them as you can easily damage them.

Lobster Rules – Dos and Don’ts When Handling Live Lobsters

Lobsters cannot survive in fresh or warm water.

TUN – Chill me when I arrive.

DO – Cook me asap, the fresher the better.

DO – Cook me even if I seem motionless. After cooking, my cock should curl under me and my meat should be firm

DO – Pick me up by the body, not by the claws or tail.

DO NOT – Remove my rubber bands from around my claws until after cooking (unless you know what you’re doing!).

DON’T – Put me in fresh or salt water, your freezer, in plastic bags (I need to breathe) or let me sit in melted ice.

Beginners should keep the lobster bands on even while cooking.

My lobsters won’t move or are damaged?

Lobsters are freshly packed to order and shipped overnight. Since they have come a long way, they may be tired. (Note that cold temperatures make lobsters sluggish.) Live lobsters move very slowly when cold, but spring to life once they begin to warm up on your kitchen counter.

Cook lobsters even if they appear motionless. This also applies if a lobster is damaged in transit or a pair of claws falls off.

In the unlikely event that a lobster has died, it is usually acceptable to cook it while it is still cold to the touch and if the other lobsters on the show are still alive. Cook them up! The lobster’s tail is the best indicator of its freshness: it should be curling under the body and slightly firm when cooked, not watery or mushy.

How long can you store and keep live lobsters before cooking?

When your live lobster arrives, how long can you store it before it needs to be cooked? What if you can’t cook your lobsters the same day?

Store live lobsters in your refrigerator, not the freezer.

Our lobsters are very hardy and will last up to 36 hours out of sea water, but we cannot guarantee this. We always recommend cooking your lobsters on the day of delivery.

You can store live lobsters in your refrigerator overnight, overnight. Keep them upright, moist and cold and you’re good to go!

The best way to keep lobsters alive for up to 24 hours is to store them in the coldest part of the fridge (usually the bottom shelf in the back or in the meat container) with damp newspaper (or fresh seaweed). Store lobsters in a loose paper bag or in the shipping container. Don’t even think about the freezer!

Check your lobsters regularly. If the lobsters are still moving you can delay cooking, but if they start to move little or not at all they need to go straight into the pot! Follow the instructions below.

Pack lobster and store in a take-out cooler

Wrap and surround the lobsters with seawater-soaked newspaper and/or seaweed and frozen gel packs. Try to pack for a snug fit as you don’t want the lobsters banging against each other in transit.

If you don’t have frozen gel packs, you can use ice packs. Double wrap the ice cream to prevent leakage. Never allow live lobsters to rest in fresh water from melted ice as this can cause osmotic shock, suffocation and death.

Boil lobster and eat later

If for some reason you find that you can’t cook the lobsters for more than a day, you can partially cook them. After par-cooking them, soak them in cold water for 3 minutes, drain and chill. You can finish cooking them up to 48 hours later.

Use a large pot with plenty of room to cook live lobsters.

Alternatively, you can boil lobster and pluck the meat. Cooked lobster meat can be refrigerated in an airtight container for 2-3 days, or for months if frozen.

Break up freshly killed lobster before storage

It’s important to disassemble a freshly shipped lobster before storing it in the refrigerator. Separate the tail and claws from the body to prevent the tail from getting mushy. As Cooks Science notes, the digestive enzymes found in the lobster’s body (hepto-pancreas) will break down the proteins in the tail, making it mushy.

Need help cooking live lobster?

Check out our guide to cooking live lobster at home.

Quick FAQs on handling live lobsters.

How powerful are lobster claws? Lobster claws are strong in the grasping direction. You can cut your finger if you’re not careful. The claw ties protect you and also prevent lobsters from injuring themselves or other lobsters. Although the claws are strong in the grasping position, they are weak in the opposite direction. We recommend leaving the ribbons on the claws until they are fully cooked. How do you hold a lobster without getting pinched? Hold the live lobster by the bottom of the larger body shell (called the carapace) while letting the lobster’s head and claws hang down. Be careful not to put your fingers under the tail. The lower part of the tail can have some sharp edges and will sometimes flip its powerful tail.

How long can lobster survive without water? A good, hard-shelled lobster can survive up to 36 hours without water if kept cool, moist, and refrigerated. Since lobsters are gill breathers, wet newspaper and/or seaweed will help keep them moist. Because lobsters are seawater creatures, never store them in freshwater. If you must use ice to keep lobsters cold, make sure the ice is double bagged. LobsterAnywhere suggests cooking your lobster on the day of receipt. How long can you store live lobsters? While lobsters can survive a day or more without water if stored in the fridge between 36 and 45 degrees, we recommend cooking them the day they arrive for the best results. If my Maine lobster dies on the way home from the grocery store, can I cook it? If not, why? The answer to your question is probably yes, unless of course the supermarket is in Belfast, ME and your home is in Berkeley, CA! Lobster meat doesn’t take long to spoil after the lobster dies. As long as there is no unusual smell, the lobster is probably fine to cook and eat. However, there are a few things to look out for to be sure. If the lobster is safe, the tail will be tightly curled after cooking and the meat inside will be firm. If any of these conditions are not present, don’t take any chances! How long can you keep a cooked lobster? It is best to partially cook and reheat lobster. You can keep them refrigerated for up to three days. Maine lobsters are red when cooked; What color are they in the sea? Hue varies a little from lobster to lobster, but in the wild they are generally dark blue-green.

references

Crosby, Guy. Cooks Science: How to Unleash Flavor in 50 of Our Favorite Ingredients. American Test Kitchen, 2016.

We can get compensation for the products mentioned in this post. See our Affiliate Disclaimer.

Americans love seafood, so it should come as no surprise that statistics show that more than half of them eat seafood about twice a week. Lobsters in particular have always been a favored delicacy due to their flavorful meat inside and the adventure of navigating their tough and intimidating exoskeleton. For some people, however, a love of lobster isn’t just about its taste, but rather the whimsical charm they can add to a home aquarium. Therefore, many ask the question: Can you keep a lobster as a pet?

Yes, you can keep a lobster as a pet. Some of the most popular lobsters to keep as pets are the crinoid squat lobster, blue crayfish, and reef lobster. As long as you provide the right living conditions, you can keep colorful lobsters alive and well in your reef tank. Lobsters are relatively easy to breed as long as you understand the living conditions of the particular species you are trying to breed. This article introduces some of the best lobster species to keep as pets and provides an overview of the ideal living conditions for each.

Get to know lobster

If you decide to keep a lobster as a pet, you need to take extra care to ensure it grows properly. In particular, you must provide additional supplements to replenish your lobster’s mineral needs that it would naturally obtain from the wild. Depending on the species you want to raise, you will need to provide these supplements:

Calcium: Lobsters need this mineral for their exoskeleton. The corals in your tank also benefit from a steady supply of calcium

Lobsters need this mineral for their exoskeleton. Corals in your aquarium also benefit from a steady supply of calcium. Iodine: This nutrient is another important ingredient for healthy lobster shells. Algae, which your lobsters feed on, also needs iodine to thrive

This nutrient is another essential ingredient for healthy lobster shells. Algae, which your lobsters feed on, also needs iodine to thrive. Magnesium: Your aquarium needs adequate levels of magnesium to balance its calcium and alkalinity. Without this nutrient, the two nutrients become useless

Your aquarium needs adequate levels of magnesium to balance its calcium and alkalinity. Without this nutrient, the two nutrients become useless strontium: lobsters use strontium for their tissues and organs. Hard corals that you keep in your reef aquarium also need this nutrient to be able to properly absorb calcium

Lobsters use strontium for their tissues and organs. Hard corals that you keep in your reef aquarium also need this nutrient to be able to properly absorb calcium. Trace Elements: These additional nutrients occur naturally in tiny amounts in seawater, but are still necessary for healthy growth

Providing all of these nutrients is essential to the overall goal of creating an ideal environment for your lobster. They need the right water conditions rich in minerals to survive in captivity. Depending on your aquarium setup and the number of organisms you keep, your nutrients can quickly become depleted. Be sure to keep track of your supplements to maintain an ideal environment for your lobster.

What kind of lobster can I keep as a pet?

Lobsters come in different species and have different requirements to breed them properly. You can keep them at home just as you would if you were keeping fish with the right setup. In general, you need to provide specific supplements to help them grow and maintain the following water conditions:

Temperature: 22.22-25.56°C (72-78°F)

72-78°F (22.22-25.56°C) pH: 8.1-8.4

8.1-8.4 Alkalinity (dKH): 8-12

8-12 Salinity (SG): 1.023-1.025

Here’s a closer look at specific lobster species you can breed.

Crinoid Squat Lobster

Allogalathea elegans is a species of lobster that you can keep in a marine aquarium. You may have heard that they are colorful kings of the ocean, which might explain why elegant is in their scientific name. These colors can be uniform or alternate across their teardrop-shaped body.

Crinoid squat lobsters are small species and relatively low maintenance. You can find them for sale at aquarium specialty stores between half and one and a half inches. They eventually grow up to two centimeters. Despite its maximum size, ten gallons of water is the minimum tank size you’ll need if you intend to keep this species of lobster as a pet.

Debelius’ Reef Lobster

Enoplometopus debelius is another species of lobster that you can easily keep in an indoor aquarium. Native to Hawaii and the Indo-Pacific West, they are small species that can grow to five inches tall. These species usually come in orange, purple, lavender, and white colors, so you may find them for sale at seafood stores as purple or orange reef lobsters.

Their colorful spots against a light body can make a vibrant addition to your reef aquarium. Note, however, that this species has a semi-aggressive temperament. Its natural behavior can harm other small fish and invertebrates you are raising.

Hawaiian Red Reef Lobster

Enoplometopus occidentalisa is another species of reef lobster that you can raise in an aquarium. In the right conditions, it can grow up to two inches tall. This species shares many of the requirements for the previously mentioned type of lobster, including their diet and supplements for proper growth.

Perhaps your deciding factor in choosing between reef crabs to keep as pets is your preferred color and aesthetics for your aquarium. As the name suggests, this species is red. Female Hawaiian red reef lobsters can appear larger than males because of their tails. Some stores may sell them as hairy reef lobsters due to their hairy appearance.

Blue Crawfish

Panulirus versicolor is an Indonesian lobster species with a striking blue color that highlights its legs and tail. You need to keep this large species in a tank big enough to hold its maximum size when fully grown. You can buy a blue crayfish from an aquarium store, and they start at between one and five inches tall. It can grow to a foot and two inches in the right conditions.

Some pet stores may refer to this species as painted crayfish or painted crabs. Either way, you can tell these species apart from other lobsters you might keep as pets because they lack the large claws you would normally associate with such animals. They can even appear larger than you expect due to their long antennae. These lobsters use their antennae to detect and ward off predators in the wild.

Pros and Cons: Why Keep a Lobster as a Pet?

Lobsters have a unique charm that few people appreciate. Keeping them as pets is almost like raising fish. They can be relatively easy to care for, especially since they are unlike traditional pets that you need to groom, bathe, and walk. Just keep them in a tank with the right conditions. With various lobsters of different colors, you can be sure that your aquarium will be the highlight of your home.

However, be careful when keeping lobsters with fish. Many lobster species suitable for keeping as pets are omnivores, which means you run the risk of losing smaller reef fish that you are raising. At the same time, they can compete with your fish in consuming algae, since lobsters are scavengers that usually like to feed on such foods.

Conclusion

Can you keep a lobster as a pet? Absolutely. These sea creatures are easy to raise in an aquarium with the right conditions. With the right type of lobster, you can even keep other species of fish in your setup. Popular lobster species include the crinoid squat lobster, blue crayfish, and reef lobsters, which come in a variety of colors.

Just keep in mind that lobsters require specific water conditions to thrive, which may be different from other fish you might want to keep. Make sure your fish and the lobsters you want to add to your aquarium collection are compatible. If you happen to ever decide to make a meal out of your spiny companion, make sure you do your research before eating a lobster.

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There’s nothing quite like the taste of fresh Maine lobster. It’s sweet, it’s salty, and it’s so good, sometimes you’ll think about moving to Bar Harbor so you can enjoy the flavor year-round.

But you don’t have to move to the Maine coast to enjoy the fresh taste of Maine Lobster, you just have to know what you’re doing.

OPTION 1: COOK THE LOBSTER

Ideally, live Maine lobster should be cooked the same day it is purchased or shipped. Make sure all lobsters are alive before you cook them – check if they’re moving, raising claws, curling their tails. This ensures the lobster is fresh, delicious and not spoiled.

Lobster can also be stored for a day or two using the following techniques:

OPTION 2: STORE IN THE REFRIGERATOR

Live lobster can be stored in the fridge if you need an extra day before ready to cook. Here are some things to consider when storing:

Container: Lobsters should be placed in an open container. They need to breathe, so they suffocate on a closed Tupperware or sealed bag. It is best to use a cardboard box, a lobster pot or a thick paper bag.

Lobsters should be placed in an open container. They need to breathe, so they suffocate on a closed Tupperware or sealed bag. It is best to use a cardboard box, a lobster pot or a thick paper bag. Temperature: Lobsters should ideally be stored in a refrigerator at around 40 degrees Fahrenheit. Do not put your lobster in a freezer as it will be too cold.

Lobsters should ideally be stored in a refrigerator at around 40 degrees Fahrenheit. Do not put your lobster in a freezer as it will be too cold. Moisture: Lobsters need to be kept moist, but not wet, to stay fresh. Cover them with seaweed or damp newspaper. Do not keep them on ice or in tap water as fresh water will kill them.

OPTION 3: STORAGE IN A TANK

Businesses that regularly need to store lobsters for several days should invest in a tank system. There are a few things to consider when it comes to a tank. Make sure, that:

Invest in good filtering. The water must be balanced to ensure the lobsters are healthy.

The water must be balanced to ensure the lobsters are healthy. Use materials that are mold and break resistant. Materials such as pipes or filters that constantly break or mold naturally affect the quality of the lobster.

Materials such as pipes or filters that constantly break or mold naturally affect the quality of the lobster. Install a backup power system. The electricity goes out. It happens. Some things can last a few hours without power, but a lobster tank can’t.

The electricity goes out. It happens. Some things can last a few hours without power, but a lobster tank can’t. Use salted water. Lobsters can only live in salt water. Don’t use fresh water or they will die.

Ready to order live lobster straight to your door? Use our database [HYPERLINK] to shop at any of Maine’s busy lobster shops.